Ready in just 15 minutes, you can make it ahead of time and keep it in the fridge for a few days. One of my favorite lunches is some kind of seafood salad. Some of the recipes I make most often include octopus salad, tuna salad, salmon salad, and smoked salmon mousse. I often make this easy crab salad and stuff it inside a big tomato or a large bell pepper. Of course, there’s nothing wrong with eating it straight out of the bowl!
Recipe Card
Lump crab meat: You should definitely use real crab in this recipe rather than imitation crab. Make sure the crab you use is as fresh as possible, or it will have a fishy aftertaste. Veggies: I use diced red onions and chopped parsley. They add flavor as well as color to the salad. Mayonnaise: I prefer to use avocado oil mayonnaise in this recipe (in all my recipes, actually). Dijon mustard: Dijon is creamier and less vinegary than yellow mustard. It works well to enhance the delicate flavor of the crab rather than overpowering it. Hot sauce: Try to use a sauce where the first ingredient is hot peppers and not vinegar. To season: Kosher salt, black pepper, and garlic granules.
Add the remaining ingredients: Mix to combine and serve. If you’d like to try this serving method, 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. This salad is also excellent on a bed of shredded lettuce, in a lettuce sandwich, on a thick slice of almond flour bread, or on a toasted and buttered keto English muffin. Sometimes, I serve it in lettuce cups:
