• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Paleo Recipes
    • Recipe Index
    • All Recipes
    • Instant Pot® Recipe Roundup
    • Paleo Packed Lunch Roundup
    • Whole30® Recipe Roundup
  • About
    • What’s Paleo?
    • About Michelle Tam
    • Nom Nom Paleo in the News
  • My Cookbooks
    • Ready or Not!
    • Nom Nom Paleo: Food for Humans
  • Paleo Meal Plans
  • Instant Pot Amazon Deals
  • Shop
  • Events
  • Podcast

Nom Nom Paleo®

Paleo recipes and more from New York Times bestselling cookbook author Michelle Tam!

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
Home » Blog » Recipes » Simple Crab Salad

Simple Crab Salad

Jump to Recipe Print Recipe

image

The hardest part of this recipe is making the homemade mayonnaise. If you already have some on hand, you can have this dish on your table in 5 minutes!

WHAT KIND OF CRAB SHOULD YOU USE?

Obviously, the best choice is to use fresh cooked crab meat that you make yourself or buy from a trusted fishmonger. The second best choice is the canned crab jumbo lump meat that is found in the refrigerated section in the seafood department. Don’t use shelf-stable canned crab meat because the texture is dry and mealy and the flavor is off.

If you can’t find high-quality crab, use cooked salmon instead!

Time to make Simple Crab Salad!

Serves 3-4

Ingredients:

  • 1 pound canned lump crab meat (I get mine at Trader Joe’s or Costco)
  • 2 scallions, thinly sliced
  • 2 tablespoons chopped Italian parsley
  • Kosher salt
  • Freshly ground black pepper
  • 1-2 tablespoons Paleo mayonnaise
  • 1 tablespoon lemon juice

Equipment:

  • All of my recommended kitchen tools are listed here.

Here’s how I made it:

I assembled my ingredients and chopped my herbs.

A close up of thinly sliced scallions on a cutting board.

Then, I cracked open the can ‘o crab and squeezed out the extra liquid.

A close up of an opened can of lump crab meat.

I dumped the crab in a medium sized bowl…

Lump crab meat is shredded and on a cutting board.

…and mixed in the scallions, parsley, salt, and pepper.

Next, I added the mayonnaise and the lemon juice.

Someone is pouring homemade paleo mayonnaise from a large glass bowl into a small blue ceramic bowl.

Taste it to see if you need more mayo, lemon juice, salt, or pepper.

Lump crab meat in a glass bowl is being mixed with paleo mayonnaise, scallions, and parsley with a metal fork.

Serve it over greens and top with avocado or guacamole. Or, if you want to throw together a quick appetizer, mix the crab salad with some finely-diced red bell pepper and spoon it in some endive spears.

Pretty!

Simple crab salad, a paleo and Whole30 recipe, is plated on top of lettuce cups on a white plate.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

Recipe IndexNom Nom Paleo CookbooksNom Nom Paleo App

PRINTER-FRIENDLY RECIPE CARD

Lump crab meat is in a glass bowl and is being mixed with paleo mayonnaise, scallions, and italian parsley with a fork.
Print Recipe
0 from 0 votes

Simple Crab Recipe

You can have this dish on the table in 5-10 minutes!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Appetizer
Cuisine: American
Keyword: Dairy-free, gluten-free, keto, low carb, paleo, Primal, Whole30
Servings: 4
Calories: 146kcal

Ingredients

  • 1 pound cooked lump crab meat
  • 2 scallions thinly sliced
  • 2 tablespoons chopped Italian parsley
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • 2 tablespoons paleo mayonnaise
  • 1 tablespoon lemon juice

Instructions

  • Assemble your ingredients and chop your herbs. Crack open the can ‘o crab and squeeze out the extra liquid.
  • Dump the crab in a medium sized bowl and mix in the scallions, parsley, salt, and pepper.
  • Next, add the mayonnaise and the lemon juice together in a separate bowl. Once mixed, add the mayonnaise mix to the bowl with the crab. Taste it to see if you need more mayo, lemon juice, salt, or pepper.
  • Serve it over greens and top with avocado or guacamole. Or, if you want to throw together a quick appetizer, mix the crab salad with some finely-diced red bell pepper and spoon it in some endive spears.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 146kcal | Carbohydrates: 1g | Protein: 21g | Fat: 6g | Fiber: 1g | Sugar: 1g

33

Thrive Market   LunchBots   Real Plans
Previous Post: « Paleo Mayonnaise
Next Post: Paleo Eats: 2/21/11 »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Logged in as . Log out?

Primary Sidebar

Archives

About Nom Nom Paleo Nom Nom Paleo Cookbooks Nom Nom Paleo App Nom Nom Paleo Podcast Nom Nom Paleo Shirts
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Popular Posts

  • A collage of the cooking steps to make Whole Roasted Cauliflower. Whole Roasted Cauliflower (Whole30, Keto, Vegan)
  • Mango Sago (Coconut Tapioca Pudding)
  • An overhead shot of a bowl of Instant Pot spaghetti squash topped with stir-fried ground pork and cilantro leaves. Instant Pot (Pressure Cooker) Spaghetti Squash
  • An overhead shot of a platter of Asian Chicken Thighs topped with sliced scallions. Asian Chicken Thighs

Footer

COPYRIGHT© NOM NOM PALEO LLC. All rights reserved. The content on this website may not be copied or reproduced in any manner whatsoever without prior written permission.

HOME  •  PRIVACY POLICY  •  CONTACT

Copyright © 2021