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 a 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 prefer to use avocado oil mayonnaise in this recipe. I believe that avocado oil is a healthier choice than refined, bleached, and deodorized oils (RBD oils). My favorite brand is Sir Kensington’s.
As for the mustard, I strongly prefer Dijon mustard in this recipe. I think it has the best flavor, and it’s not overpowering. 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 usually fresh.
How to serve crab salad?
I like to stuff it inside a big tomato, as shown in the photos. It’s the perfect lunch!
What about leftovers?
You can keep leftovers 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.