Simple Crab Recipe
This simple crab salad is a cinch to throw together and looks fancy enough to impress guests at a dinner party! Plus, this paleo, keto, Whole30, gluten-free, and no-cook dish can be assembled in just a few minutes!
Servings: 4
Ingredients
- 1 pound cooked lump crab meat
- 2 scallions thinly sliced
- 2 tablespoons chopped Italian parsley
- 1 Thai chili pepper finely diced or 2 tablespoons diced sweet bell pepper (optional)
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 2 tablespoons paleo mayonnaise
- 1 tablespoon lemon juice
- 8 cups salad greens optional
- 2 large Hass avocado halved, pitted, and peeled (optional)
- 6 Belgian endive spears or mini sweet bell peppers (optional)
Instructions
- Dump the crab in a large bowl and mix in the scallions, parsley, and chili pepper (if using). Season to taste with salt and black pepper.
- In a small bowl, whisk together the mayonnaise and lemon juice.
- Carefully mix the mayonnaise dressing into the crab meat mixture. Taste and adjust seasoning with additional mayonnaise, lemon juice, salt, and/or pepper if needed.
- For a light supper, serve the crab salad over greens or spoon it over halved and pitted avocados.
- For an appetizer, cut the ends off the Belgian endives and separate them into spears. Arrange the spears on a platter and spoon in the crab salad. No endive spears? You can also halve and deseed mini sweet peppers and spoon the crab salad inside!
Video
Notes
Storage tips:
Because crab salad is so quick to make, you should probably just make it right before serving. If you insist on making it ahead, you can store it in a sealed container in the refrigerator for up to two days. Always do a smell check and if it smells off, don’t eat it!
Nutrition
Calories: 146kcal | Carbohydrates: 1g | Protein: 21g | Fat: 6g | Fiber: 1g | Sugar: 1g