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Crab Salad

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.

Ingredients

Scale

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Keywords: crab salad, seafood salad, no cook salad, healthy crab recipe, easy crab salad, seafood appetizer, light meal