Crab Salad Cucumber Stacks

These Crab Salad Cucumber Stacks are an easy low-carb meal to serve when you don't have time to cook and don't feel like turning on the oven or using any heat.

It's a great high-protein and keto option for busy days. Four stacks per serving will be enough for a quick snack or an appetizer, and 8 stacks will be great as a light dinner option.

Using crunchy cucumber slices is just one of the many options you can serve this easy crab salad. The consistency is creamy which makes it perfect to serve with Keto Crackers or on top of baby lettuce leaves.

White Crab Meat vs Brown Crab Meat

Brown crab meat, which is found in the shell cavity at the top of the crab, has a rich, distinctive flavor. It's soft and creamy with texture that's close to a pate. Brown crab meat is a fantastic source of omega 3 fatty acids. Despite being super nutritious, it's a less popular option which means it's sold at a price lower than white crab meat.

White crab meat, which is found in the claws, legs and the body sections of the crab, has a more neutral, more delicate flavor with subtle sweetness. It's moist and flaky and it's low in fat and high in protein.

To get the best out of the two, in this recipe we are using part white and part brown crab meat. The combination of both white and brown crab meat makes these cucumber stacks super nutritious!

But if you prefer to use just white crab meat, simply substitute the brown crab meat with an equal amount of white crab meat.

Preparation time

Hands-on:    10 minutes
Overall:     10 minutes

Nutritional values (per serving, 8 stacks)

Total Carbs	8.4	grams
Fiber	1.9	grams
Net Carbs	6.6	grams

Protein	19.9	grams
Fat	18.3	grams
of which Saturated	3.2	grams

Energy	269	kcal

Magnesium	22	mg (6% RDA)
Potassium	299	mg (15% EMR)

Macronutrient ratio: Calories from carbs (10%), protein (29%), fat (61%)

Ingredients (makes 2 servings, 16 stacks)

1 medium celery stalk (40 g/ 1.4 oz)
¹/₂ small red onion (30 g/ 1.1 oz) or 2 spring onions
100 g crab meat (3.5 oz)
100 g brown crab meat (3.5 oz)
2 tbsp avocado oil mayonnaise (30 ml)
1 ¹/₂ tsp fresh lemon juice
1 ¹/₂ tsp chopped dill or chives
sea salt and black pepper, to taste
1 large cucumber (285 g/ 10 oz)

Instructions

Star by preparing the salad. Thinly slice the celery stalk and finely dice the onion. Place the crab meat, celery, onion, mayonnaise, lemon juice and chopped dill (or chives) in a bowl and mix until combined. Season with salt and pepper to taste.
Note: We are using part brown crab meat is high in omega 3 fatty acids. You can substitute the brown crab meat with an equal amount of white crab meat.
Cut the cucumber into 16 slices, about ¹/₂ cm (¹/₄ inch) each. Top each slice with the prepared crab salad (about 20 g/ 0.7 oz) per each.
Serve immediately or store the salad separately from the cucumber in a sealed jar in the fridge for up to 3 days. Serve 8 stacks as a light dinner option, or 4 stacks for a quick snack or an appetizer. Tip: You can also serve the salad as a dip with Keto Crackers or serve on top of baby lettuce leaves.