Crab Salad (Seafood Salad)

Directions

1. Prepare the crab meat by removing it from the shell if using fresh crab, discarding shells or cartilage. If using canned crab, drain thoroughly.
2. In a large mixing bowl, combine the crab meat, diced celery, chopped red onion, and chopped parsley.
3. In a small separate bowl, whisk together the mayonnaise, lemon juice, salt, and pepper. Adjust seasoning to taste.
4. Pour the dressing over the crab mixture and gently toss until all ingredients are evenly coated.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
6. Once chilled, give the salad a final toss and serve on a bed of lettuce, as a sandwich filling, or in a wrap.

Keto and Low-Carb Variations

• Replace mayonnaise with a keto-friendly alternative such as avocado oil mayonnaise or Greek yogurt.
• Skip celery and red onion, and add chopped cucumber, bell peppers, or cherry tomatoes instead.
• Serve on a bed of mixed greens or in lettuce wraps instead of bread or tortillas.
• Add sliced avocado or grated Parmesan cheese for extra healthy fats and flavor.

Tips

• Use fresh crab meat whenever possible for the best flavor and texture.
• Adjust seasonings to your taste—add more lemon juice for tanginess or extra parsley for freshness.
• Prepare the dressing in advance and refrigerate separately to save time.
• Serve chilled for maximum freshness and flavor.
• Customize with herbs, spices, or seafood seasonings like Old Bay for added depth.

Recipe Details

Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Difficulty Level: Easy

Serving Suggestions