Crab Salad
Crab Salad is a fresh, flavorful, and easy-to-make dish combining tender lump crab meat with crisp vegetables and a zesty, creamy dressing. Perfect for any meal, this no-cook salad delivers a nutritious, elegant, and versatile option that can be customized to suit your taste and dietary preferences.
- Author: Elena
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizers
- Method: No-cook
- Cuisine: American
- Diet: Gluten Free
Salad Ingredients
- 8 oz fresh lump crab meat
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 1/4 cup chopped green onions
Dressing Ingredients
- 1/4 cup mayonnaise or Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped fresh dill or parsley
- Salt, to taste
- Freshly ground black pepper, to taste
- Prepare the crab meat: Gently pick through the crab meat to remove any shells or cartilage, being careful to keep the lumps intact to preserve the chunky texture.
- Chop the vegetables: Finely and evenly dice the celery, red bell pepper, and green onions to ensure a consistent crunch and fresh flavor throughout the salad.
- Mix the dressing: In a small bowl, whisk together the mayonnaise (or Greek yogurt), fresh lemon juice, Dijon mustard, chopped herbs, salt, and pepper until the mixture is smooth and creamy.
- Combine all ingredients: Gently fold the crab meat and chopped vegetables into the dressing, making sure everything is evenly coated without breaking down the crab lumps.
- Chill and serve: Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Notes
- Use fresh crab meat for the best flavor and texture.
- Keep all ingredients chilled to maintain freshness and crispness.
- Fold ingredients gently to preserve crab lumps and prevent mushiness.
- Adjust seasoning just before serving to taste.
- Allow the salad to rest in the fridge for optimal flavor melding.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1.5g
- Protein: 18g
- Cholesterol: 70mg
Keywords: crab salad, seafood salad, no cook salad, healthy crab recipe, easy crab salad, seafood appetizer, light meal