By Ivette García Burgos
Begin by chopping the red and green bell peppers and the small onion into small, bite-sized pieces.
In a pan, melt the butter over medium heat. Add the chopped peppers and onion, and sauté until the vegetables are soft and the onions are translucent, about 5-7 minutes. Set aside to cool.
In a large mixing bowl, combine the fresh crab meat, cooled sautéed vegetables, mayonnaise, lemon juice, salt, and black pepper. Mix gently until well combined.
Taste the salad and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice to taste.
Chill the crab salad in the refrigerator for at least 10 minutes before serving. This allows the flavors to meld together.
Serve the crab salad chilled, optionally garnished with fresh parsley, if desired.
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This Low Carb Salad Seafood recipe is ready in 20 minutes and features Fresh crab meat, Butter, Mayonnaise and other delicious ingredients. Contains 250 calories total.
Begin by chopping the red and green bell peppers and the small onion into small, bite-sized pieces.
In a pan, melt the butter over medium heat. Add the chopped peppers and onion, and sauté until the vegetables are soft and the onions are translucent, about 5-7 minutes. Set aside to cool.
In a large mixing bowl, combine the fresh crab meat, cooled sautéed vegetables, mayonnaise, lemon juice, salt, and black pepper. Mix gently until well combined.
Taste the salad and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice to taste.
Chill the crab salad in the refrigerator for at least 10 minutes before serving. This allows the flavors to meld together.
Serve the crab salad chilled, optionally garnished with fresh parsley, if desired.
Calories per Serving: 250
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