Crab Salad Cucumber Stacks


Step 1Star 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.

Step 2Cut 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.

Step 3Serve 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.