Description
This delicious and easy Crab on Keto recipe features tender lump crab meat combined with creamy mayonnaise, Dijon mustard, and a blend of spices, offering a flavorful low-carb dish perfect for a light meal or snack. Enjoy it chilled as a salad, wrapped in lettuce cups, or lightly sautéed for a warm crab cake-style dish that fits perfectly within keto, low-carb, and gluten-free diets.
Ingredients
Scale
Crab Salad Ingredients
- 1/2 pound lump crab meat, picked over for shells
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon garlic powder
- 1/4 cup finely chopped celery
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon juice
- Salt and black pepper to taste
For Sautéing (Optional)
- 1 tablespoon olive oil or butter
Instructions
- Combine Ingredients: In a medium bowl, gently fold together the lump crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, celery, parsley, lemon juice, salt, and black pepper. Be careful not to break up the crab meat too much to maintain texture.
- Serve Chilled: Enjoy the crab mixture as a chilled salad or spoon it into lettuce cups to create a satisfying low-carb wrap.
- Optional Sauté: For a warm crab cake-style dish, heat olive oil or butter in a skillet over medium heat. Lightly sauté the crab mixture just until warmed through, about 3-5 minutes. Avoid overcooking to keep the crab tender and flavorful.
Notes
- Use real lump crab meat to keep the dish strictly keto-friendly; imitation crab often contains sugars and starches.
- Enhance the salad by mixing in chopped avocado for extra creaminess and healthy fats.
- Serve the crab salad over cauliflower rice for a more filling low-carb meal.
