Looking to make your coleslaw more into a meal? Give this crab coleslaw recipe a try! It combines the usual flavours of coleslaw with spices and flavours usually used in crab recipes like crab cakes to make this hearty salad that really hits the spot.
Keto Crab Coleslaw Recipe
Ingredients:
- 1 lb green cabbage, finely shredded
- ¼ cup red onion, sliced
- 1 large carrot, grated (*Or omit for less carbs.)
- ½ cup keto avocado oil mayonnaise
- 1 teaspoon Dijon or whole grain Dijon mustard
- 1½ tablespoons lemon juice, freshly squeezed
- ¼ cup fresh cilantro, chopped
- 1 teaspoon celery seeds
- ½ teaspoon sweet paprika
- ¼ teaspoon garlic powder
- Two 6 oz cans crabmeat, drained
- 2 large hard-boiled eggs, coarsely chopped (*optional)
- Fine sea salt and (freshly ground black pepper, to taste
- Frank’s red hot sauce, to taste (*optional)
Directions:
In a large bowl, combine the cabbage, red onion, carrot and cilantro. In a small bowl, whisk together the mayonnaise, lemon juice, paprika, and celery seeds; add to the cabbage and toss well.
Add the crabmeat and eggs and toss; season with salt and pepper, and hot sauce (if using). Put in the fridge and allow to set for 3-4 hours (or overnight).
Did you make this keto crab coleslaw recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
