Crab Salad

nom nom paleo actually makes homemade mayonnaise for this recipe, but I’m lazier than that and just use the best mayo I can find (currently I’m using Trader Joe’s organic or low-fat or something that deluded me into thinking it was “good enough for me”).  Someday I plan on trying her homemade mayo, but not today.

  • 1 package Belgian endive (optional – for serving)
  • 1 lb can Trader Joe’s lump crab meat
  • 2 green onions, thinly sliced
  • 2 Tbs chopped Italian parsley
  • 1 Tbs lemon juice
  • 1-2 Tbs mayonnaise**
  • salt & pepper

** fresh homemade paleo mayonnaise: in large bowl, mix 1 large egg yolk, 1/4 tsp salt, 1/4 tsp Dijon mustard, 1.5 tsp lemon juice, 1 tsp white vinegar until homogeneous.  Then, stirring continuously, add 1/4 c. avocado oil in a steady stream, and whisk ~30 seconds.  Then add the last 1/4 c. avocado oil all at once and whisk to emulsify the mayo completely.

Chop green onions and parsley.

Open crab; drain liquid.

In medium-large bowl, mix crab meat, green onions, parsley, salt, and pepper.  Then add the mayo and lemon juice.  Taste to see if more mayo, lemon, salt, or pepper is necessary.

Spoon into Belgian endive “canoe” leaves, or serve on top of green salad, or scoop it up with crackers, etc.

Again taken from

(marked fructose-free, but remove green onions if you’re really sensitive and/or paranoid)


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