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Crab Salad

A deliciously fresh crab salad that combines delicate crab meat with crunchy vegetables and a creamy dressing, perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American, Coastal
Calories: 250
Ingredients Method Notes

Ingredients
  

Crab Salad Base
  • 1 pound fresh crab meat Lump crab if possible for the best texture
  • 1/2 cup mayonnaise Consider using Greek yogurt for a lighter option
  • 1 tablespoon Dijon mustard For a hint of tanginess
  • 1 tablespoon lemon juice Freshly squeezed is ideal
  • 1/4 cup celery, finely chopped Adds crunch
  • 1/4 cup red onion, finely chopped For a bit of bite
  • Salt and pepper To taste
  • Fresh herbs (optional) Such as dill or parsley for extra freshness

Method
 

Preparation
  1. In a large mixing bowl, gently combine the fresh crab meat, celery, and red onion, taking care not to break up the crab too much.
  2. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
  3. Pour the dressing over the crab mixture, tossing gently until everything is evenly coated. Taste and adjust seasonings as necessary.
  4. If desired, fold in some fresh herbs for added aroma and flavor.
  5. Serve immediately or refrigerate for about 30 minutes to let the flavors develop.

Notes

Crab salad stores well in an airtight container in the refrigerator for up to two days. However, it’s best enjoyed fresh. Avoid freezing as the mayonnaise may separate when thawed.