Crab Salad
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Crab Salad

Cold crab salad is so easy to make. It's one of my favorite lunches. I like to stuff it in a tomato or in a lettuce wrap.
Course Salad
Cuisine American
Keyword crab
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 serving
Calories 377kcal
Author Vered DeLeeuw


  • 4 oz crab meat
  • 1 green onion, green part, 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


  • Pick through the crab meat to get rid of any shells.
  • In a medium bowl, use a fork to mix together the crab meat and the green onions.
  • Add the remaining ingredients and mix to combine.
  • Taste to ensure the salad is salty enough to your taste. If not, add a pinch of salt.
  • 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. 


Calories: 377kcal | Carbohydrates: 1g | Protein: 20g | Fat: 30g | Saturated Fat: 4g | Sodium: 571mg | Fiber: 0.3g | Sugar: 4g