Crab Salad

Crab Salad

Tasty, healthy and easy – this simple crab salad is one of my favorite lunches. I like to stuff it into a tomato, but obviously it can be stuffed into peppers, or you can have it on warm toast if you’re so inclined. As per usual, I prefer sour cream to mayonnaise, since commercial mayo tends to be incredibly junky. Sour cream, especially organic, is much cleaner.

Crab Salad
 
Prep and Cool time
Total time
 
Author:
Recipe type: Appetizer, Gluten-Free, Low-Carb, Primal
Yield: 1 serving
Ingredients
  • 1 (6 oz) can crab lump crab meat, well drained (4 oz crab meat) - I used Crown Prince
  • 1 green onion, thinly sliced (1/2 oz)
  • ¼ cup (2 oz) sour cream
  • 1 teaspoon Dijon mustard
  • ⅛ teaspoon freshly ground black pepper
Instructions
  1. Directions? What directions? :) Just mix everything together and enjoy!
  2. Oh! If you'd like to fill a tomato with this crab salad, use a big, firm tomato. Using a small serrated knife, cut off a ½-inch slice from the stem end, then remove the core by carefully cutting all around it and on the bottom. Now, with a spoon, scoop out as much of the remaining pulp and seeds as you can, fill, and enjoy.
Nutrition Per Serving
Calories: 253; Fat: 14g; Carbohydrates: 4g; Sugar: 0g; Sodium: 289mg; Fiber: 0g; Protein: 27g

 

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