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Crab Salad - 5 Great Recipes!

Crab And Avocado Salad

Crab And Avocado Salad

Low Carb Recipes

Let’s talk about crab salad today! Yes, dear reader, I have more low carb recipes for you. I told you that once Thanksgiving and Christmas were over, I hopped back onto the low carb bandwagon. I’m trying hard to stick to a low carb diet, and seafood is on the menu! Shrimp, scallops, finned fishes, lobster, and crab meat are all very low in carbs or totally carb free, so I can feel free to indulge in some of my favorite foods. Crabmeat is near the top of that list. I don’t think I’ve ever tasted a crab dish that I didn’t like. Of course, not all of my favorites are low carb recipes. I mean, some of my faves are crab cakes, crab casseroles, and fried softshell crabs. But…I’ve learned that I can’t have everything, so I’ve learned to compromise. I’ve tried to focus more on low carb foods and dishes, creating lots of low carb options that incorporate seafood with other low carb or carb free ingredients. So far, this has been fairly easy to achieve, and I haven’t run out of ideas yet. Seafood salad is something I really like, and it’s easy to make low carb and no carb versions of crab salad.

We enjoy catching and eating blue crabs.

We enjoy catching and eating blue crabs.

Sometimes we harvest and eat our own stone crab claws, too.

Sometimes we harvest and eat our own stone crab claws, too.

Crab Salad Recipes

I use a wide range of crab salad recipes – mostly my own creations. We enjoy catching and cooking blue crabs and stone crab claws, and we sometimes use the picked crabmeat in salads. They’re especially tasty and refreshing in the warmer months, but we actually enjoy crab salad all year.

Personally, I think blue crabs are the most flavorful of all crabs, and they’re mostly what we catch while crabbing. On trips to South Florida, we sometimes catch stone crabs, too. I think blue crab meat is the best for crab salad, but I’ve also used stone crab claws and meat from Alaskan king crab legs and snow crab legs for crab salad recipes. It’s a wonderful way to make use of leftover crab.

When you’re combining the crab with the other ingredients, mix gently. If you don’t, you’ll break up any lumps of meat. Of course, if you don’t care about retaining the lump crabmeat, you won’t need to be so careful. In addition, keep all your ingredients chilled as you work. Crab spoils fairy easily because it’s so delicate.

You can combine your crab meat with different types of fruits and vegetables. You’ll need some sort of binding ingredient to “hold everything together.” The most popular are mayonnaise, Miracle Whip, yogurt, sour cream, seasoned oil, and French dressing. You’ll probably want to add some herbs and spices, too. some of the most popular seasonings for crab salad are salt, garlic salt, black pepper, white pepper, parsley, tarragon, dill, basil, cayenne, and paprika.

Start with fresh caught, frozen, or refrigerated crabmeat.

Start with fresh caught, frozen, or refrigerated crabmeat.

Always check your crabmeat for pieces of cartilage and shell.

Always check your crabmeat for pieces of cartilage and shell.

How To Make Crab Salad

In this article, I’m going to teach you how to make crab salad. I’m sure many of you already know how to make crab meat salad, so if you do, you might want to skip this section and move right on to my crab salad recipes. If, on the other hand, you’re not exactly sure how to proceed, I’ll give you a few tips and pointers.

We’ll start with the basics. The most important ingredient in any recipe for crab salad should be the crab meat. That should be a no-brainer, right? True, but you wouldn’t think so according to some of the crab salad I’ve eaten in restaurants. Some use so many “fillers” that it can be quite a challenge to even find the crabmeat. That’s not what we want.

First of all, use real crab meat. Yes, I know imitation crabmeat is a lot cheaper, but it’s not nearly as tasty as the real thing. And if you’re shooting for low carb recipes, forget the imitation crab. Almost every brand of the stuff has added starches and sugars. Real crabmeat doesn’t, and it’s actually carb free. It’s almost fat free, too. Use fresh, frozen or pasteurized refrigerated crab meat. Avoid the crab in the flat cans that you find on the grocery shelf. It has very little flavor. Crabmeat comes in several varieties, and you’ll probably find lump crabmeat and claw meat. Lump is more expensive, but it’s almost all lumps. Claw meat is usually a mixture of lumps from the claws and shredded meat.

When you get your crab meat home, dump it into a bowl and examine it closely. It almost always contains pieces of shell and cartilage. Remove those. You’ll also need to remove most of the juice. Do this by gently squeezing the meat in several layers of napkins or paper towels. Once dry, the crab is ready for your crab salad recipes.

Easy Crab Salad Recipe

Easy Crab Salad Recipe

Easy Crab Salad Recipe

This is an easy crab salad recipe that you can throw together in just a couple of minutes. The flavor of the crabmeat really shines through with this one. Of course, if you want more complex flavors, add your favorite herbs and spices.


1 cup crabmeat

¼ cup chopped celery

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2 tablespoons chopped onion

2 tablespoons sweet pickle relish

1 teaspoon lemon juice

Salt and pepper, to taste

Directions: Gently combine all ingredients and chill. Serve very cold.

Olives add a nice flavor to crab.

Olives add a nice flavor to crab.

Crab Meat Salad – with yogurt

This crab meat salad has sort of an exotic flavor – a combination of Mediterranean and Middle Eastern influences. This concoction is a really nice change from more traditional crab salad.


1/3 cup plain yogurt

2 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon chopped green or black olives

2 teaspoons fresh chopped basil

1 teaspoon sugar or Splenda

½ teaspoon minced garlic

1/2 teaspoon salt

½ teaspoon white pepper

1/3 cup peeled and diced cucumber

1 green onion, sliced thin, with top

8 ounces crabmeat

Directions: Combine yogurt, oil, lemon juice, basil, Splenda, garlic, salt, and white pepper until smooth.

Add veggies and stir.

Gently fold in crabmeat.

Serve on toast points or on a bed of lettuce.

Gently dry the crab before combining it with other ingredients.

Gently dry the crab before combining it with other ingredients.

Recipe for Crab Salad – with Cajun mayo

This is a great recipe for crab salad! It combines a little sweetness with heat, which I very much appreciate. For a hotter, spicier version, toss in some cayenne or chili powder.


½ cup mayonnaise

1 tablespoon ketchup

1 tablespoon prepared mustard

1 tablespoon Splenda or sugar

1 tablespoon fresh chopped basil

1 tablespoon lime juice

2 teaspoons Louisiana hot sauce

1 teaspoon Worcestershire sauce

½ teaspoon dried oregano

½ teaspoon salt

½ teaspoon black pepper

1 pound crabmeat

¼ cup diced green bell pepper

¼ cup diced red bell pepper

¼ cup diced onion

¼ cup chopped celery

Directions: Combine mayonnaise, ketchup, mustard, Splenda, basil, lime juice, hot sauce, Worcestershire sauce, oregano, salt and pepper. Set aside.

In a large bowl, combine crab meat, peppers, onion, and celery.

Add Cajun mayo to crab mixture and toss gently to coat.

Try using different fruits and veggies with your crab.

Try using different fruits and veggies with your crab.

Crab Salad Recipe – with garden veggies

This crab salad recipe can be super healthy, with the addition of fresh vegetables and tomato. It’s also bright and crunchy, and it makes a great summertime lunch. That’s especially true if you enjoy it by the pool!


1/3 cup apple cider vinegar

¼ cup sugar or Splenda

¼ cup olive oil

½ teaspoon salt

½ teaspoon black pepper

1 fresh tomato, diced

1 yellow bell pepper, seeded and diced

1 large jalapeno, seeded and diced

½ onion, diced

1 tablespoon fresh chopped dill

1 teaspoon minced garlic

1 pound crab meat

Directions: Stir together vinegar and sugar until sugar dissolves. Add oil, salt, and pepper.

Place tomato, diced peppers, onion, dill, and garlic in a bowl. Pour vinegar solution over veggies. Cover and refrigerate for an hour.

Remove bowl from fridge and add crab. Toss gently.

Peel and halve the avocado.

Peel and halve the avocado.

Scoop out a little pulp and chop it.

Scoop out a little pulp and chop it.

Fill the avocado halves with crab salad and serve on mixed greens.

Fill the avocado halves with crab salad and serve on mixed greens.

Crab and Avocado Salad

This is one of my favorite crab salad recipes. In fact, it’s one of my favorite low carb recipes of any type. The first time I ever had it was on a trip to the Bahamas. I was just a teenager at the time, but I filed away the flavors, and as an adult, I learned to make this crab avocado salad on my own. The cool smoothness of the avocado is awesome paired with the heat of cayenne and the richness of the crabmeat!

Rate my recipe for crab salad. Thanks!

Cook Time

Prep timeReady inYields

10 min

10 min

makes 2 servings


  • 1 large semi-soft avocado
  • 8 ounces (1 cup) crabmeat
  • 1/3 cup mayonnaise
  • 2 tablespoons chopped green onion
  • 2 teaspoons lime juice
  • Lawry's garlic salt, to taste
  • black pepper, to taste
  • cayenne, to taste


  1. Peel avocado and cut in half. Remove seed.
  2. Scoop out some pulp with a spoon. Chop the pulp.
  3. Add remaining ingredients to avocado pulp.
  4. Place avocado halves on a bed of mixed greens.
  5. Divide crab salad between the two avocado halves.
  6. Sprinkle crab salad with cayenne or paprika.


Wendy Golden from New York on February 13, 2013:

I'm bookmarking this hub. I'm not much of a cook, but I love crab salad. This is a great opportunity to make something different. I get tired of tuna. Thanks for such a helpful hub. :-)

Rose Clearfield from Milwaukee, Wisconsin on February 13, 2013:

Crab salad in avocado, YUM! I love to make tuna salad and should really switch things up and try crab sometime instead. Thanks for the delicious recipes.

drbj and sherry from south Florida on February 13, 2013:

Wow, Holle, my crab salad recipe wishes have been acknowledged. Thanks for these recipes - I'm off to get some crab (fish, that is) to begin with today.

Stephanie Launiu from Hawai'i on February 13, 2013:

Love the recipes! Crab (and lobster) are my favorites! Voted up, useful, awesome, sharing on FB, tweeting & pinning. Aloha, Stephanie

Holle Abee (author) from Georgia on February 13, 2013:

I'm glad you're finding my low carb recipes helpful. Thanks for reading!

LA Elsen from Chicago, IL on February 12, 2013:

Thanks for writing all these low-carb recipes. These in particular come in handy for lent. I recently had some thyroid issues and now the weight is really sticking to me, so I truly appreciate all the yummy recipes you have shared.

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