Ingredients
- 8 oz lump crab meat
- 2 tbsp diced red onion
- 2 tbsp parsley chopped
- ⅓ cup mayonnaise
- 1 tsp dijon mustard
- 1 tsp hot pepper sauce
- ½ tsp diamond crystal kosher salt
- ⅛ tsp black pepper fresh ground
- ¼ tsp garlic granules
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
- 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
Serving: 0.5recipe | Calories: 337kcal | Carbohydrates: 1g | Protein: 19g | Fat: 27g | Saturated Fat: 4g | Sodium: 846mg | Sugar: 4g