½ cup mayonnaise
1 tsp lemon juice
½ tsp Dijon mustard
1 tsp minced fresh tarragon leaves
½ tsp salt
2 (6-oz) cans lump crabmeat, drained
½ cup diced celery
¼ cup diced red onions
1 cup coarsely chopped romaine lettuce

• Place the mayo, lemon juice, mustard, tarragon and salt in a bowl. Stir well to combine.
• Add the crabmeat, celery and onions.
• Gently fold the ingredients together until well combined.
• Serve the crab salad on a bed of romaine lettuce.

Makes 2 servings; count each serving as 4 fats and 4 proteins.

Recipe courtesy of “30 day Ketogenic Cleanse” by Maria Emmerich