Blue Crab Salad
FOOD AS MEDICINE
Crab is an often overlooked protein source that is a good source of calcium and phosphorus which are both needed for maintaining bone health in the aging process and prevention of osteoporosis. Crab meat has a wealth of B vitamins which support energy and cognition as well as immune boosting minerals copper and selenium. It is also rich in anti-inflammatory omega 3 fatty acids helping to promote heart health and decrease systemic inflammation. This crab salad comes together quickly using pre-cooked blue crab meat (avoid imitation crab meat as it is highly processed!) and is a nice departure from the typical tuna or chicken salad. Serve over a bed of leafy greens and 1/2 avocado to support electrolyte stability on your real food keto diet!
1 pound cooked blue crab meat drained and picked over for shells
1/4 cup avocado oil mayo
juice of 1 lemon
1/4 cup red onion, finely diced
1/2 cup red bell pepper, finely diced
2 ribs celery, finely diced
4 Tbsp fresh parsley, finely chopped
1 tsp paprika
1/2 tsp sea salt
1/4 tsp black pepper
hot sauce, to taste
Place the crab meat in a bowl and break up with a fork. Add the lemon juice and mayo and stir to combine. Gently fold in the red onion, bell pepper, celery and parsley. Season with the paprika, sea salt, black pepper and hot sauce to taste. Serve over a bed of 2-3 cups leafy greens and 1/2 an avocado with a lemon wedge and drizzle of good olive oil!
Makes 4 servings
Nutrition per serving: 253 Calories, 13g Fat, 5g Carbs, 27g Protein
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