Chef Lemont’s Crab Salad

Shout out to Oakland’s own Chef Lemont for this week’s low-carb, protein packed recipe. This delicious Crab Salad is easy to make and perfect served over lettuce, cucumber chips, or on crackers.

Chef Lemont’s Crab Salad




  • 1 lb Jumbo Lump Crab meat (remove shell or cartilage)
  • ½ lb Claw Crab meat (remove shells or cartilage)
  • 1 celery stalk (peeled and diced)
  • 4-6 finely sliced fresh green onions
  • 1 tsp minced fresh dill
  • ½ Fresno Chile (1/8-inch diced)
  • 1 teaspoon freshly squeezed lemon juice
  • I tsp cayenne pepper
  • Salt and Pepper to taste
Garlic Aioli Ingredients:
  • ⅓ cup Mayonnaise (option to substitute fat-free Greek yogurt)
  • 1 clove garlic
  • 1 tsp lemon juice



  1. In a medium bowl, toss together crab meat, celery, green onions, and dill.
  2. In a small bowl, stir together the Mayonnaise (or Greek Yogurt) minced garlic, lemon juice.
  3. Add the Aioli to the crab meat mixture and stir until just coated. Salad should be slightly moist, but not too dry.
  4. Season with salt, pepper, and cayenne to taste.
  5. Refrigerate until ready to serve.
  6. Add in Fresno chile to taste and for some spice!
Great with cucumber slices, butter lettuce leaves, crackers or toasted crostini.