Cut the carbs in your diet by using seafood and low carb ingredients to make a tasty meal. This crab crackslaw recipe features crab instead of the beef used in the original recipe.

This is a rich, spicy recipe so the crab flavor is not so strong but that is what we are aiming for here, a dish with a hint of seafood flavor. And lots of typical crackslaw flavor.

Crab is recommended if you are low-carbing but if you want to replace the crab with crabsticks or imitation crab watch out. Those do contain carbs and sometimes sugars which you obviously want to avoid when making low carb crab crackslaw.

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Is Canned Crab OK in Crab Crackslaw?

Canned crab is an economical alternative to fresh crab, so perhaps that would be the best choice, since the spicy flavors mask some of the crab flavor anyway.

This crab crackslaw makes a great dinner and you can adjust the spiciness and/or sweetness however you wish, since you are making it yourself. Double up on the amounts and have some for lunch the following day.

How to Warm Up Crab Crackslaw Leftovers

Crab crackslaw microwaves well too so just pop it in the microwave for a couple of minutes and you will able to enjoy it 2 days in a row.

When microwaving, a good tip is to arrange the food in the shape of a ring (so move it out of the center) and that way it cooks more evenly.

More Crackslaw Recipes to Try

If you want to try more variations of crackslaw, here’s the complete set!

Classic Keto Crackslaw: The original.
No Meat Peanut Crackslaw: One for the veggies.
Veal Crackslaw: Try something different.
Szechuan Quorn Crackslaw: Vegetarian and full of flavor.
Lamb Hoisin Crackslaw: Lamb is a great keto option.
Greek Lamb Crackslaw: Add some Mediterranean flair.
Chicken and Red Onion Crackslaw: A tasty variation.
Chilled Raw Crackslaw: No cooking required!
Beef and Carrot Crackslaw: Another tasty crack slaw recipe.
Fish Crackslaw: With oceans of flavor.
Mexican Crackslaw: South of the border twist.
Pork and Beef Crackslaw: Can’t decide? Have both.
- Japanese Chicken Crackslaw: Tasty Japanese flavors.
Pork Crackslaw with Ginger and Sesame: I love this one!
Buffalo Crackslaw: Add some heat.
Thai Vegetable Crackslaw: Another one for the veggies!
10-Minute Crackslaw: Super-hungry? Skip to this one.
Low Calorie Crackslaw: If you’re watching calories too.

Low Carb Crab Crackslaw for Seafood Lovers

Victoria Haneveer

Recipe for Crab Crackslaw

Swapping the beef for crab gives you the same great dish but with fewer calories and a fishy flavor. This is lighter and more fragrant than the original dish and perfect if you wish to make a low carb meal with seafood flavor.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4

Course: Low Carb

Cuisine: Chinese

Calories: 220

Ingredients Method

Ingredients

7 oz (200g) well-drained canned crab, or chopped fresh cooked crabmeat
Pinch of ground ginger
1/2 teaspoon hot sauce
7 oz (200g) shredded white cabbage
7 oz (200g) grated carrot
2 tablespoons soy sauce
2 tablespoons sesame oil
2 minced garlic cloves
1/4 teaspoon artificial sweetener
Salt and black pepper, to taste
Lemon wedges, to serve (optional)

Method

Heat the sesame oil in a skillet.
Sauté the onions with the garlic and cabbage until the cabbage is cooked to al dente or however you want it.
Drop the carrot on top and cook for a couple minutes.
Stir in the vinegar, soy sauce, sugar or sweetener, hot sauce and ginger.
Add the crab and mix well to combine.
Taste the mixture add add more vinegar, hot sauce, soy sauce, sugar or anything else needed.
Serve with more hot sauce on the side and perhaps lemon or lime wedges.

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