Running out of keto meal ideas? No problem! Start with this delicious Keto Chinese Buffet Seafood Salad with Tilapia and make everyone happy! This cheesy keto seafood salad has a great macronutrient profile for the keto diet, too (see below!).
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With only 2 net carbs, this baked seafood salad will fit nicely into your macro count for the day! (And maybe you’ll have room leftover for these yummy keto cupcakes for dessert!)
Do you remember that magically amazing seafood salad that you can only get at a Chinese buffet?
Sometimes it’s called Seafood Delight or Seafood Bake or Crab Casserole or Seafood Casserole, but they’re allll good. They’re stuffed with a variety of seafood, a creamy sauce, and lots of chewy cheese.
I tasted a really good one recently and thought, “This would be so easy to make keto!” A lot of versions of baked seafood casserole probably already ARE keto-friendly. The one I tried probably was.
Making your favorite seafood salad from the Chinese buffet is a snap! Dump a few ingredients into a casserole dish, mix, and bake till gooey.
Preheat the oven
Start the oven preheating to 350°F.
Make the sauce and herbs
Mix together the sour cream, mayo (you can use this easy sugar free olive oil mayo recipe!), cream cheese, lemon juice, butter, no salt seasoning, salt, green onions, and 1/2 cup of the mozzarella.
Add the fish, crab, shrimp, etc.
Once you’ve mixed the sauce ingredients together well, add about 3 cups of whatever seafood you like. You can use the seafood items listed in the ingredient list of the recipe card, or swap them out for your favorites (see below for more info on this). Fold everything together with a rubber spatula.
Bake the Low Carb Seafood Salad!
Spoon the salad into a dish, smooth over the top, sprinkle on the remaining mozzarella, and bake for 40 minutes until it’s nice and lightly golden on top. Cool 5-10 minutes and then enjoy!
What type of seafood can I use in keto baked seafood salad?
You can feel free to sub in any type of seafood in this Keto Chinese Buffet Seafood Salad recipe. If you don’t have a clean source for tilapia, use lobster. If you don’t like shrimp, use steak.
(But isn’t steak ALWAYS good?? I’m thinking a baked surf ‘n’ turf salad is next!)
Most of the Seafood Delight recipes I’ve seen have crab and shrimp, but this recipe is so amazingly flexible, it won’t be a big deal at all to switch one (or both!) out!
I’ve also used imitation crab, but if you do this, watch out for rogue ingredients like gluten or not so keto-friendly ingredients. It’s also more processed, so it may be best to steer clear of imitation crab most of the time.
If you love the Chinese buffet seafood salad (sometimes called Seafood Delight), you'll love this keto seafood salad version! This version uses crab, shrimp, and tilapia, but you can use any combo of whatever seafood you like. When I can, I add lobster, scallops, whatever fish I have, and even chicken or ham if I'm running low on seafood options.
In a medium bowl, add the sour cream, mayonnaise, cream cheese, lemon juice, butter, no salt seasoning, salt, green onions, onion, and 1/2 cup of the mozzarella. Mix well with a rubber spatula.
Add the shrimp, crab meat, and tilapia. Fold in gently until mixed well.
Pour into a 2 or 3 quart baking dish and smooth the top over.
Sprinkle the remaining 1/2 cup of mozzarella cheese on top. Bake at 350°F for 40 minutes. Cool 5-10 minutes before serving.
You can use whatever seafood you have to make this gluten free keto seafood casserole--it's very flexible. Just be careful to check labels if you use imitation crab meat, as it usually has gluten in it and probably some other ingredients that may not be keto approved!
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