This creamy and zesty crab salad is a simple, low-carb recipe that’s packed with fresh flavor and comes together in minutes. It’s light, satisfying, and perfect for an easy lunch, a quick dinner, or meal prep.

We love making this year-round, but it’s especially a favorite in December after enjoying king crab legs for Christmas dinner. It’s the perfect way to use up leftovers while creating something fresh and completely different.

Serve it on its own, in lettuce wraps, or stuffed into avocado halves for a flexible, protein-forward meal the whole family can enjoy.

Why We Love This Recipe

Low carb and protein-forward
Light, fresh, and full of flavor
Simple ingredients with minimal prep
Perfect for leftovers (especially holiday crab!)
Flexible for meals, snacks, or entertaining

Ingredients

For the crab salad:

3 cups cooked crab meat (shredded or chopped)
1/3 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika (optional)
1 tablespoon onion, finely chopped
1 celery stalk, finely diced
1 teaspoon parsley
Salt and pepper, to taste

Optional add-ins or toppings:

Avocado halves
Lettuce leaves (butter lettuce or romaine)
Sliced cucumbers
Cherry tomatoes

How to Make Crab Salad

1. Make the dressing
In a mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, garlic powder, and smoked paprika. Season with salt and pepper to taste.

2. Mix the salad
Add the crab meat, chopped onion, celery, and parsley to the bowl. Gently toss until everything is evenly coated, being careful not to break up the crab too much.

3. Chill
Cover and refrigerate for 15–30 minutes to allow the flavors to come together.

4. Serve
Serve chilled or at room temperature. Enjoy on its own, in lettuce wraps, stuffed into avocado halves, or paired with your favorite low-carb sides.

Nutrition Information (Approximate)

Macros will vary depending on ingredients used.

Tips and Variations

Protein boost: Add extra crab or mix in a chopped hard-boiled egg if tolerated.
Veggie additions: Try diced cucumber, radish, or extra celery for added crunch.
Flavor adjustments: Add fresh dill, extra lemon juice, or a pinch of Old Bay seasoning for a different flavor profile.
Serving ideas: Serve on a White Bread Chaffle, 90-second bread, in lettuce wraps, in avocado halves, over greens, or with cucumber slices or bell pepper strips for dipping.
Storage: Store in an airtight container in the fridge for up to 2–3 days. Best served cold.
Ingredient tip: We like using an avocado oil–based mayo to keep this recipe clean and dairy-free.