This is a classic, refreshing Creamy Seafood Salad (often called Crab Salad), packed with crisp celery, fresh dill, and a bright, lemony mayonnaise dressing.
A Quick Low-Carb Note: Traditional deli versions use "imitation crab" (surimi), which is actually loaded with potato starch and sugar. To keep this completely low-carb and keto-friendly, this recipe swaps it for real lump crab meat, wild-caught shrimp, or a combination of both for a much fresher, richer flavor with practically zero carbs!
Prep time: 10 mins | Chill time: 30 mins | Servings: 4
Ingredients
The Salad:
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1 lb (450g) Real lump crab meat (flaked) or cooked peeled shrimp (chopped)
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2 stalks Celery, finely diced (for that essential crunch)
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2 Green onions, thinly sliced
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2 tbsp Fresh dill, finely chopped
The Creamy Lemon Dressing:
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1/2 cup Mayonnaise (full-fat, sugar-free)
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1 tbsp Sour cream or Greek yogurt (adds a nice tang)
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1 tbsp Fresh lemon juice
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1/2 tsp Lemon zest
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1/2 tsp Old Bay seasoning (or a pinch of smoked paprika)
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Salt and freshly ground black pepper, to taste
Instructions
1. Mix the Dressing
In a medium bowl, whisk together the mayonnaise, sour cream, fresh lemon juice, lemon zest, Old Bay seasoning, salt, and black pepper until completely smooth.
2. Prep the Seafood and Veggies
Gently pat your crab meat or chopped shrimp dry with a paper towel to prevent the salad from becoming watery.
3. Toss It Together
Add the seafood, diced celery, sliced green onions, and fresh dill to the bowl with the dressing. Using a rubber spatula, gently fold everything together until well coated, taking care not to break up the lump crab meat too much.
4. Chill and Serve
Cover the bowl and refrigerate for at least 30 minutes before serving. This gives the flavors time to meld together and get beautifully chilled.
Serving Ideas
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Scoop it into avocado halves or large lettuce boats (romaine or butter lettuce work beautifully).
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Serve it alongside sliced cucumbers for dipping.
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Stuff it inside a low-carb cloud bread or a keto-friendly pita pocket!