Whole30 Grilled Crab Sandwich
Elevate your summertime grilling game with this Whole30 Grilled Crab Sandwich, a creative twist on a classic favorite that substitutes red bell peppers for bread, making it entirely grain-free and diet-friendly. Packed with fresh lump crab meat, creamy Whole30-compliant mayonnaise, tangy lemon juice, and aromatic herbs like parsley and green onions, this vibrant recipe bursts with coastal flavors while staying true to Whole30 guidelines. Lightly charred bell peppers provide a smoky sweetness and sturdy base for the savory crab filling, while a touch of Old Bay seasoning adds the quintessential seafood flair. Ready in under 30 minutes, these sandwiches are perfect for a quick yet gourmet-level meal. Serve them warm with a fresh lemon wedge for an irresistible dish that’s as nutritious as it is delicious. Perfect for health-conscious seafood lovers searching for low-carb, gluten-free grilling recipes!
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Recipe Information
Ingredients
- 1 pound fresh lump crab meat
- 3 large red bell peppers
- 0.25 cup Whole30-compliant mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon dijon mustard
- 2 sliced green onions
- 1 finely diced celery stalk
- 2 tablespoons parsley
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon Old Bay seasoning
Instructions
Begin by preparing the red bell peppers, which will replace the bread in this Whole30 recipe. Cut each pepper in half lengthwise, removing the seeds and ribs to create a total of 6 pepper 'bowls'.
In a large bowl, combine the fresh lump crab meat, Whole30-compliant mayonnaise, lemon juice, dijon mustard, green onions, diced celery, and parsley.
Season the crab mixture with salt, black pepper, and Old Bay seasoning. Mix gently with a spoon until all ingredients are well incorporated, being careful not to break up the crab meat too much.
Preheat your grill to medium-high heat.
Brush each side of the bell pepper halves lightly with olive oil to prevent sticking and to aid in even grilling.
Place the pepper halves on the grill, cut side down, and grill for about 4-5 minutes until slightly charred and beginning to soften.
Flip the pepper halves and grill for an additional 4-5 minutes, ensuring they are tender but still hold their shape.
Remove from grill and let cool slightly, allowing them to maintain their firmness for handling.
Spoon the crab mixture generously into each grilled bell pepper half, dividing the mixture equally among the peppers.
Serve your Whole30 Grilled Crab Sandwiches warm with a wedge of fresh lemon on the side for an extra splash of citrus.
Nutrition Facts
Calories |
1302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 3726 mg | 162% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 21.7 g | ||
| Protein | 97.6 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3045 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
