Ingredients
- 0.33 cup mayonnaise, homemade or store-bought (or Egg-Free Keto Mayo, for egg-free)
- 1 teaspoon lemon juice
- ½ teaspoon Dijon mustard
- 1 teaspoon minced fresh tarragon leaves
- ½ teaspoon fine sea salt
- 2 (6-ounce) cans lump crab meat, drained
- ½ cup diced celery
- ¼ cup diced red onions
For serving
- 1 cup coarsely chopped romaine lettuce
- Fresh ground black pepper (optional)
How to Make It
- Place the mayo, lemon juice, mustard, tarragon, and salt in a bowl. Stir well to combine. Add the crabmeat, celery, and onions. Gently fold the ingredients together until well combined.
- If not using right away, cover the crab salad and store in the fridge for up to 4 days. Do not dress the lettuce with the crab salad until serving.
- Just before serving, place the crab salad on a bed of romaine lettuce and sprinkle with fresh ground pepper, if desired.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 382 kcal Calories from Fat: 243 kcal |
|
% Daily Value*
|
| Total Fat 27 g 77% |
Trans Fat 0.0 g |
carbohydrates 4 g 3% |
Dietary Fiber 1 g 3% |
Protein 31 g 62% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |