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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.
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 serving
- 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