This recipe creates a fresh and light crab salad that makes a great summer starter or, alternatively, a light lunch when served with some salad leaves. We used claw meat, but you can use a mix of white and brown crab meat if you prefer. The fresher the better.

Servings: 2
Prep Time: 15 minutes


For the crab:

7 oz fresh crabmeat
1 tsp mayonnaise
1/2 tsp Dijon mustard
Juice of 1/2 lemon
Sea salt, to taste

For the salad

attempt from :
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today