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Keto Salads

Soundview Crab Salad

This Soundview Crab Salad has become a warm-weather favorite in my home. The creamy base of sour cream and mayonnaise is brightened with fresh lemon and dill, while a subtle kick of cayenne keeps it interesting. It comes together effortlessly, making it a go-to for quick keto lunches or light dinners. The sweet lump crabmeat pairs perfectly with the tangy dressing, creating a refreshing dish that feels indulgent yet remains perfectly low-carb.

15 min Prep time 0 min Cook time 15 min Total time 4 Servings 230 Calories
Soundview Crab Salad

Ingredients

  • tablespoons sour cream
  • tablespoons mayonnaise
  • tablespoons sweet pickle relish
  • large shallot, minced
  • /2 teaspoons Worcestershire sauce
  • /4 teaspoon dried dill weed
  • /2 teaspoon chopped fresh parsley
  • /4 teaspoon cayenne pepper
  • /4 teaspoon paprika
  • /4 teaspoon fresh lemon juice
  • /4 teaspoon grated lemon zest
  • freshly ground black pepper to taste
  • pound crabmeat - drained, flaked and cartilage removed

Instructions

  1. Step 1

    Start by whisking together the sour cream, mayonnaise, sweet pickle relish, minced shallot, and Worcestershire sauce in a large mixing bowl until smooth. Sprinkle in the dill, parsley, cayenne, paprika, lemon juice, lemon zest, and a few grinds of black pepper. Stir everything together, tasting as you go to adjust the seasoning. I often add an extra squeeze of lemon for brightness. Once the dressing is well blended, gently fold in the crabmeat, taking care not to break up the delicate lumps too much. When the crab is evenly coated, cover the bowl and refrigerate for at least an hour. This rest time is crucial: it allows the flavors to meld and the salad to chill, making it even more refreshing. Serve it chilled, perhaps on butter lettuce leaves or alongside some low-carb crackers.

Chef's Tip

I always pat the crabmeat dry with paper towels before mixing to prevent a watery dressing. This simple step keeps the salad creamy and packed with flavor. Fresh crab is ideal, but canned lump crab works well too; just check for any stray shell pieces.

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to 2 days. Before serving, give it a gentle stir to redistribute the dressing, as it may separate slightly over time. Avoid freezing, which can make the crabmeat watery.

Variation Tips

For extra texture, fold in diced avocado or celery just before serving. To cut carbs further, swap sweet pickle relish with chopped sugar-free dill pickles and a dash of keto-friendly sweetener. For a heartier presentation, mound the salad on a grilled portobello mushroom or stuff it into a ripe tomato.

Frequently Asked Questions