Skip to Content

Keto Crab Salad Recipe

Site Disclosure - This site uses ad networks & affiliate links to generate income, including qualifying purchases on Amazon.

Create this hearty crab salad for a cool meal on a hot summer weekend while camping.

This low 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.

Check out these other low carb camping recipes



Yield: 12 servings

Low Carb Crab Salad

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.

Prep Time 30 minutes
Total Time 30 minutes

Ingredients

  • 1 bag of coleslaw (16 oz)
  • 1 package of imitation crab meat (8 oz)
  • 6 slices of bacon, cooked and crumbled
  • 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

  1. Precook the bacon and set aside. We often have bacon for breakfast, so we set aside 6 slices in the refrigerator.
  2. If using frozen peas, you can heat and let them cool before adding to the salad or just use the peas frozen.
  3. Place the coleslaw mix into a large mixing bowl.
  4. Chop up the crab and place it in the bowl. I just opened the bag and broke it apart as I place it in the bowl.
  5. Crumble the cold bacon and add it to the bowl.
  6. Cut the cheese sticks into small round pieces and add to the bowl.
  7. Add in the peas.
  8. Chop the tomatoes in half and add.
  9. Dice the cucumber and add to the bowl.
  10. Chop and add the green onion.
  11. Stir the contents of the bowl together.
  12. Add in the desired amount of mayonnaise. We used about 3/4 of a cup.
  13. Salt and pepper to taste.
  14. Enjoy any leftovers the next day.

Nutrition Information:

Yield:

12

Serving Size:

3/4 cup

Amount Per Serving: Calories: 189Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 23mgSodium: 331mgCarbohydrates: 11gFiber: 2gSugar: 7gProtein: 7g

Did you make this recipe?

Please share a photo on our Facebook page or on Pinterest!

Previous
RV Running Lights Hack
Next
Painted Rocks

Ruth M. Scott

Monday 8th of June 2020

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

Let's Camp S'more

Tuesday 9th of June 2020

Lime is a great addition! RT

Miz Helen

Sunday 7th of January 2018

Your Crab Salad looks amazing! Happy to see you here at Full Plate Thursday and thanks so much for sharing with us. Miz Helen

letscampsmore

Monday 8th of January 2018

Thanks, Miz Helen!