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Refreshingly Light Get-In-My-Bikini Crab Salad

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Crab Salad

Crab Salad

OK folks – listen up. It’s that time of year again where Summer is coming, the sun is shining and we need to fit into that teeny bikini again… With Memorial Day approaching and sunny days on the boat, beach and lake ahead, I whipped up this recipe for a refreshingly light crab salad to get myself ready for the weekend. Chock full of fresh crab, lemon, veggies and tasty herbs and seasonings, you’ll love this healthy salad made with a low-fat dressing of grapeseed oil, white wine vinegar, lemon and a hint of low-fat/low-calorie mayonnaise. It’s full of flavor, vitamins, and protein, and so light it won’t touch your waistline.

If you aren’t into crab meat then switch it up and make this with tuna, shrimp or shredded chicken. Serve the salad over large lettuce leaves with some slices of fresh avocado and lemon wedges on salad greens and hit the beach while rockin’ that bikini! If you want to make a sandwich try it on a whole wheat pita or low carb tortilla wrap to keep light! Enjoy!


1 lb cooked lump crab meat (can also sub tuna, shrimp or chicken)
1 tbsp grapeseed oil
2 tbsp white wine vinegar
lemon juice from 1/2 fresh lemon
1/2 cup celery, diced
1/2 orange or red bell pepper, diced
1/4 cup red onion, diced fine
1/2 cup cucumber, diced
2 tablespoons fresh cilantro, chopped fine
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper
1/4 teaspoon fresh cracked white pepper
1/2 teaspoon Jane’s Krazy Salt  (or any seasoned salt you have)
1 tsp red chili flakes (optional)
1 small red or green chile, diced fine (optional)
3 tablespoons light/low cal mayonnaise
Garnish: salad greens, sliced avocado, lemon wedges


Mix cooked crab meat with oil and vinegar and lemon juice, stir well and break up crab meat into flaky pieces. Add diced celery, orange or red pepper, onion, cucumber, cilantro, salt, pepper, crazy salt, chile flakes, green chiles and mayonnaise. Cover well and place salad in the refrigerator for an hour to chill and let the flavors meld. Serve over mixed greens with slices of avocado and fresh lemon wedges.

Prep time: 10 minutes / Total time: 10 minutes

Serves 4-6.


Other Crab Salad Recipes you may enjoy:

Giada’s Crab Salad

Epicurious Crab Salad Sandwiches Crab Salad

Beyond the Plate Crab Salad with Spicy Citrus Dressing

Food and Wine Thai Mango Crab Salad

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One Comment

  1. Hi Sharon – thanks for the kind comment below! Not sure why it didn’t work but so happy you liked the recipe!

    “This was delicious!!! I put it in a green leaf lettuce-lined low-carb flour tortilla (La Tortilla Factory – new) filled with the king crab leg meat leftover from the previous night. The mayo I used had olive oil in it and was 60 calories per tablespoon, so I didn’t use the avocado. I used half of a good sized green chili (seeds removed) but didn’t notice any heat. I used Lawry’s for the seasoned salt and ground white pepper. I chose not to use the optional red chili flakes or lemon wedges. Everything else I used as written including new, all natural, Pompeian 100% Grapeseed Oil. It came in a spray can, that can drip, stream or spray depending on how you press the button. (No propellants.) Thanks Kristen, this is a keeper!”



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