This recipe for crab salad is simple, healthy, and delicious, all while being naturally Paleo, AIP-friendly, and Whole 30-friendly. But it’s also much more than that, as it is a family recipe that comes from my Uncle Frank DiScala. He would make the most savory, mouth-watering crab salad every Christmas Eve. As part of our family’s Italian Christmas Eve seafood feast, it was always my favorite course of the meal. In fact, it was a dish I would look forward to it all year long.
Sadly, we lost Uncle Frank this past summer. He was a larger-than-life character, always the life of the party. He believed in working hard, but also enjoying life to the fullest, especially when it came to enjoying family, food, and a nice glass of homemade wine. And he did so every day of his 91 years here on earth. It’s kind of simple when you think about it, fully enjoying the basic things in life that we often take for granted. With only a few ingredients, this recipe for crab salad also celebrates simplicity, all while being packed with flavor.
This Christmas will be a little dim without Uncle Frank. But we are fortunate to have inherited wonderful traditions, and we get to celebrate family, food, and flavor in is honor. Uncle Frank, this one’s for you.
If you’re looking for a simple seafood dish — whether for Christmas Eve or any time of the of the year — this crab salad is it. I hope you’ll enjoy this easy recipe as much as our family does.
- 5 Dungeness crabs or several king crab legs (pre-cooked)
- 1 cup extra virgin olive oil (or more, to taste)
- 1½ cups fresh squeezed lemon juice
- 1 large bunch parsley, chopped or cut with kitchen scissors (stems removed)
- 15-20 cloves garlic, chopped
- unrefined sea salt, as needed
With a mallet and kitchen scissors, break up crabs at the joints. Cut through enough of the shells to allow easier access to the meat of the crab. Place all meaty crab pieces in a large bowl (set aside non-edible joints…they are great to use as a base for a seafood tomato sauce).
Salt crab evenly. Toss crab, then salt again.
Pour lemon juice over crab and toss thoroughly.
Add chopped garlic and toss.
Pour extra virgin olive oil over crab salad and toss again.
Sprinkle chopped parsley over crab salad and toss once more.
Let crab salad marinate in the refrigerator for one hour or more (several hours is ideal). Occasionally toss and taste; add more salt as needed.
Toss again before serving. Enjoy!