Crab Salad (Real Crab)

Name: Crab Salad (Real Crab)
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 8 ounces lump crab meat; 2 tablespoons red onion; 2 tablespoons parsley; ⅓ cup mayonnaise; 1 teaspoon Dijon mustard; 1 teaspoon hot pepper sauce; ½ teaspoon Diamond Crystal kosher salt; ⅛ teaspoon black pepper; ¼ teaspoon garlic granules

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5.0

63 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
2 servings
Calories
337 kcal
Course
Salad
Cuisine
American

Crab Salad (Real Crab)

Winston Campbell

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Gloriously easy to make, crab salad is one of my favorite lunches. I like to stuff it in a tomato. It's also great on thick slices of almond flour bread.

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Ingredients

Servings

8 ounces lump crab meat as fresh as possible
2 tablespoons red onion diced
2 tablespoons parsley chopped
⅓ cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon hot pepper sauce
½ teaspoon Diamond Crystal kosher salt see Notes below
⅛ teaspoon black pepper freshly ground
¼ teaspoon garlic granules or powder

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Instructions

Pick through the crab meat to get rid of any shells. In a medium bowl, use a fork to mix together the crab meat, onions, and parsley.
Add the remaining ingredients (mayo, mustard, hot sauce, salt, pepper, and garlic powder).
Mix to combine. If you didn't add salt, taste to ensure that the salad is salty enough to your taste. If it's not, add salt to taste.
Serve immediately, in a bowl, stuffed inside a tomato or bell pepper, in a lettuce wrap, or on bread such as this almond flour bread.

Notes

If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
The salt is optional, as crab meat is usually quite salty, and so are the Dijon mustard and hot sauce. You can mix the salad without the salt, then taste and decide for yourself. The nutrition info assumes you used ½ teaspoon of Diamond Crystal kosher salt.
If you'd like to stuff the salad inside a tomato, use a big, firm tomato. Using a small serrated knife, cut off a ½-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 and stuff the cavity with the salad.
You can keep the leftovers in the fridge, in an airtight container, for up to three days. Give the salad another mix before using it.

Nutrition Information

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Serving 0.5recipe Calories 337kcal (17%) Carbohydrates 1g (0%) Protein 19g (38%) Fat 27g (42%) Saturated Fat 4g (20%) Sodium 846mg (35%) Sugar 4g (8%)