Keto Crab Salad Recipe
Create this hearty crab salad for a cool meal on a hot summer weekend while camping.
This lower carb recipe is also perfect for potlucks.
When we were on our Mississippi River camping trip, we met a nice couple at Wyalusing State Park.
They had a really cool trailer, which prompted a conversation and we met Peg & Al. We hung out with them a few nights, watching the sunset from their ridge side site.
They were finishing up dinner as we arrived one night and it was a very interesting pasta salad which included cheese sticks. She shared how she made this easy pasta crab salad.
We adapted the recipe with coleslaw instead of pasta, which makes it a keto recipe.
I made it at home right away and we devoured it.
Now it is our go-to for our first night of camping. It is very easy to make ahead at home and take with you.
Low Carb Crab Salad Recipe
When Eric first tasted this salad, he said there was NONE for me. He was joking because this makes quite a large amount and we couldn’t finish it all. He called dibs on the leftovers.
This keto salad was all we had for dinner, and we were FULL!
It is so cool and refreshing. Especially after a long hot day of hiking or biking. The little cheese stick discs make this recipe a lot of fun!
We love it so much that we will make it at home to eat when it is not camping season.
Would you prefer to use pasta or coleslaw? Would you add any different ingredients?
I think cut grapes would be good to add.
Thank you to Peg for sharing this recipe. We are happy to have you as part of the Let’s Camp S’more Mod Squad.
Low Carb Crab Salad
Create this hearty salad on your next camping trip. This refreshing low carb recipe is perfect for someone on a keto diet.
Ingredients
- 1 bag of coleslaw (16 oz)
- 1 can of crab meat
- 6 slices of precooked bacon
- 6 mozzarella cheese sticks
- 1/2 bag of frozen peas or 1 can of peas
- 1 pint grape or cherry tomatoes
- 1 English cucumber
- 1/2 - 1 cup mayonnaise
- salt & pepper to taste
- 2-4 green onions
Instructions
- Precook the bacon and set it aside. We often have bacon for breakfast, so we set aside 6 slices in the refrigerator. You can also buy precooked bacon.
- If using frozen peas, you can heat and let them cool before adding them to the salad, or just use the peas frozen.
- Place the coleslaw mix into a large mixing bowl.
- Chop up the crab and place it in the bowl. I just opened the can and broke it apart as I place it in the bowl.
- Crumble the cold bacon and add it to the bowl.
- Cut the cheese sticks into small round pieces and add to the bowl.
- Add in the peas.
- Chop the tomatoes in half and add.
- Dice the cucumber and add to the bowl.
- Chop and add the green onion.
- Stir the contents of the bowl together.
- Add in the desired amount of mayonnaise. We used about 3/4 of a cup.
- Salt and pepper to taste.
- Enjoy any leftovers the next day.
Notes
Thank you to reader, Ashley, for pointing out that imitation crab meat is filled with carbs. We have updated the recipe to include canned meat.
Nutrition Information:
Yield:
12Serving Size:
3/4 cupAmount Per Serving: Calories: 189Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 23mgSodium: 331mgCarbohydrates: 11gFiber: 2gSugar: 7gProtein: 7g
I substituted broccoli slaw for coleslaw, and it was great. I also passed the recipe to a friend, who tried shrimp instead of crab and liked it even better. Thanks for the recipe!
That sounds like a great adaptation! Thanks for sharing.
This looks delicious, but unfortunately we have crab allergies in our house. Do you think shredded chicken would be a good substitute?
Go for it!
I love everything about this salad. I have made it several times for our trips. I just made it for lunch with friends. Thanks you for sharing it 😀
Glad you like it!
You do realize imitation crab is extremely carb filled because of the fillers and not Keto friendly. Use canned crab meat and save the carbs
Thank you. We were not aware. I will update the recipe.
I just made this tonight – It was delicious! My husband said this is a keeper and one of the nicest things I’ve made in a while. I did not add salt or pepper but did add a little lime juice. So glad I found your recipe
Lime is a great addition! RT
Your Crab Salad looks amazing! Happy to see you here at Full Plate Thursday and thanks so much for sharing with us.
Miz Helen
Thanks, Miz Helen!