Tasty, healthy and easy, cold crab salad is one of my favorite lunches. I like to stuff it in a tomato. It’s also great on low carb English muffin.
What do you put in a crab salad?
It’s a very simple recipe. Scroll down to the recipe card for the full details. But basically, I make it with a short, healthy list of ingredients:
- Real crab meat
- Green onions
- Avocado oil mayonnaise
- Dijon mustard
- Black pepper
- Garlic powder
You should definitely use real crab in this recipe. Imitation crab has a scary list of ingredients and is not very healthy.
I use avocado oil mayonnaise in this recipe. I believe it’s healthier than mayonnaise based on processed seed oils such as soybean or even canola oil.
As for the mustard, I strongly prefer Dijon mustard in this crab salad recipe. But you can probably use any mustard you like.
Make sure the crab you use is as fresh as possible, or it will have an unpleasant fishy aftertaste. I find that the fresh crab meat sold at the Whole Foods seafood counter is fresh.
How to serve crab salad?
I like to stuff this crab salad inside a big tomato. It’s the perfect lunch! It’s also excellent on a bed of shredded lettuce, in a lettuce wrap sandwich, or on toasted and buttered low carb English muffin.
What about leftovers?
You can keep leftover crab salad in the fridge, in an airtight container, for up to 3 days.
More crab recipes you might like
- 4 oz crab meat
- 1 green onion, thinly sliced (1/2 oz)
- 3 tablespoons avocado oil mayonnaise
- 1 teaspoon Dijon mustard
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- Directions? What directions? Just mix everything together and enjoy! 🙂
- Oh! If you’d like to stuff a tomato with this crab salad, use a big, firm tomato. Using a small serrated knife, cut off a 1/2-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, stuff with the crab salad, and dig in.