Creamy, tangy, and delicious seafood salad featuring luscious lump crab meat and chopped shrimp on a warm low-carb, keto-friendly bun.. If you like this, try my keto-riendly air fryer spicy coconut shrimp!
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Keto-friendly seafood salad sliders. That’s it. That’s the tweet. Seriously guys, these are SO good that they require no introduction, no caption, no explanation. But, of course I’m going to give it to you anyway because that’s why we’re here.
These sliders are so good, in fact, that my husband – who has gone on record as hating any and everything related to mayonnaise- couldn’t get enough. He says that they remind him of his teenage days working at a popular deli sandwich chain that served an amazing seafood salad. I’ll allow it.
The seafood salad is rich, creamy, fresh, flavorful, and well-balanced. The fresh dill gives it a perfect kick. The fathead buns, topped with everything bagel seasoning, are warm, comforting, and absolutely delicious. Honestly, when you taste this – and I know you will – you won’t believe that you are biting into a keto-friendly sandwich. I’m certain that it will blow you away! Let’s get into the details.
Keto-Friendly Seafood Salad
This salad is fool-proof and incredibly simple to make. In a medium bowl, you combine:
- Lump Crab Meat – can be found canned in your grocer’s seafood section. Try to avoid imitation crab if you can. I know that lump crab can be expensive. I know! My budget is tight as well. But this is a rare treat that you absolutely deserve, so get the real deal!
- Shrimp – you’ll want shrimp that has been fully cooked, peeled, and has the tail removed. You can buy precooked and chilled shrimp to save some time; a less expensive route is to buy raw shrimp and cook it yourself. Just made sure is has time to cool before adding to your salad. Either will do in this case!
- Boiled Eggs – 2 boiled eggs are enough here. Hard boil, peel, cool, and chop them up before adding to your salad.
- Fennel – I love the flavor that fennel adds to this salad. If you don’t have any on hand you can absolutely skip this ingredient, but if you’re able to grab some then I absolutely suggest that you do!
- Dill – To me, fresh dill is one of the stars of the show here. I do not recommend omitting it. Fresh dill gives the salad the right amount of balance and tanginess that it needs. 4-5 sprigs is what I feel is a good amount. If you taste your salad and find that it needs more then, by all means, add more!
- Chopped Celery – Do not leave this out. Do not. A stalk’s worth of chopped celery is essential in providing extra flavor and crunch to this seafood salad. It’s extremely satisfying and delicious.
- Mayonnaise – Since this is a mayonnaise-based salad, I highly suggest choosing a high-quality brand of mayo. You will taste the difference.
- Sea Salt – To pull everything together, and wake up the flavor, I finish things off with sea salt.
Now, let’s move on to the buns!
You’ll start by combining the mozzarella and cream cheese in a microwave safe bowl. You’ll then microwave the two for about one minute. After removing, use a spoon to mix the two until one smooth cohesive blend forms.
Next, add the egg and stir until the egg is well incorporate into the mixture. This process will take a bit of elbow grease, and about two to three minutes by hand. You may opt to use your food processor.
Then, add the almond flour and salt, as well as the baking soda. You will continue to mix the dough, adding the water as needed until you have a smooth and even ball of dough.
The next step is to roll the dough into about 5 to 7 even balls. You can make more or less rolls, depending on your size preference. The world is yours, my friend. Add them to a nonstick baking tray.
Slightly flatten each roll with the palm of your hand, and top them with everything bagel seasoning.
Allow your buns/rolls to bake for about 11 minutes, or until they are golden brown. Depending on your oven, you may allow them to cook as long as 15 minutes. Just be sure to check on them to avoid overcooking.
Once the buns have cooled, use a knife to slice them half, creating a top and a bottom.
How to make Seafood Salad Sliders on Low-Carb Buns | Keto, Low-Carb
The final step in all of this is to add the seafood salad to then buns. A styling tip that I suggest is to use a toothpick to top each sandwich with a cherry tomato and green olive as garnish. Totally optional, but great if you’re hosting a gathering for family and friends.
If you don’t have the mental bandwidth to make the buns – and listen I totally get it – the seafood salad can also be served with:
- Cucumber slices
- Toasted low-carb sandwich bread
- Flax seed crackers
- Totally alone eaten with a spoon (we don’t judge)
That’s all folks! Feel free to hit me up with any questions, concerns, or roadblocks you run into while making this delicious dish. You can leave a comment below, or contact me on Instagram, Facebook, or email. Thank you for your continued support of me, and this little space I’ve carved out on Beyoncé’s internet.
As usual, try it out and let me know what you think.
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Creamy, tangy, and delicious seafood salad featuring luscious lump crab meat and chopped shrimp on a warm low-carb, keto-friendly bun
- 1 lb. lump crab meat
- 1 lb shrimp - peeled, cooked, tail removed, chopped
- 1/2 cup Mayonnaise
- 1/4 cup chopped celery
- 2 Eggs, boiled, peeled, chopped
- 4-5 Sprigs Fresh Dill, removed from sprig
- Fresh Fennel, chopped, to taste
- 1 tsp sea salt
- 1 1/2 cup mozzarella cheese
- 2 oz cream cheese
- 1 large egg
- 1 1/2 cup almond flour
- 1 tsp baking soda
- 1/2 cup water
- Everything Bagel Seasoning, to taste
- 1/2 teaspoon Kosher Salt
- Combine all ingredients in a medium bowl, mixing with a spoon until ingredients are well dispersed.
- Chill immediately until time for use.
- Preheat oven to 400 degrees
- Microwave the cheese (mozzarella and cream cheese) for one minute; remove and stir well until one cohesive mixture forms. Allow to cool for 2-3 minutes.
- Add the egg and continue to mix until the egg is well incorporated into the mixture.
- Add the almond flour and baking soda and continue to mix, adding the water as needed, until you have a smooth and even dough.
- Roll the dough into 5 to 7 even balls and place on your baking sheet before gently flattening them with the palm of your hand. You may opt to to roll the dough into more or less buns, depending on how large you wish for them to be.
- Allow them to bake for about 11 to 15 minutes or until golden brown.
- Allow the rolls to cool before slicing in half.
Amount Per Serving: Calories: 505.98Total Fat: 32.34gSaturated Fat: 6.67gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 300.54mgSodium: 1966mgCarbohydrates: 7gNet Carbohydrates: 3.27gFiber: 3.73gProtein: 38g