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This tasty paleo low carb crab salad has the usual spices. But, there’s a hint of natural stevia sweetener added to enhance the flavor.
We just got back from a beach vacation in Outer Banks, North Carolina. There seems to be a never ending supply of crabs on these sandy barrier islands.
I brought back a cookbook with local recipes as a souvenir. This low carb crab salad recipe is a modified version of one of the recipes in that cookbook.
The simplest way to make the salad is to season it with Old Bay spice. It’s our favorite seafood spice and it’s the one called for in the cookbook.
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My son usually keeps a can of the seafood spice ready for making his famous blue crab imperial recipe. He makes it every time he catches fresh blue crabs from a local salt water river.
I used two 6 ounce cans of meat in this crab salad. However, I’ll make it with fresh crabs next time my son goes crabbing.
You can serve this simple salad on low carb bread or simple scoop it on to a bed of lettuce. It’s also great to add on top of a plain tossed salad.
Low Carb Crab Salad Recipe
Low Carb Crab Salad
- 12 ounces crab meat fresh or canned
- 1 cup chopped celery
- 1/4 cup mayonnaise
- 1 teaspoon celery seed
- 1 packet stevia or other sugar substitute
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon Old Bay Seasoning TM
- 1 teaspoons dried parsley
In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, stevia, pepper, seafood seasoning and parsley until well mixed.
Refrigerate until chilled.