Crab Salad
A light, refreshing salad made with tender crab meat, crunchy vegetables, and a creamy dressing. Perfect as a side dish, a light lunch, or a filling for sandwiches and wraps.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Salad, Side Dish
- Cuisine: American
Ingredients
Scale
Serves 4:
- For the salad:
- 1 lb (450 g) lump crab meat or imitation crab, chopped
- 1/2 cup (75 g) celery, finely diced
- 1/4 cup (35 g) red bell pepper, finely diced
- 2 tablespoons red onion, finely minced
- 1 tablespoon fresh parsley, chopped
- For the dressing:
- 1/3 cup (80 ml) mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning or paprika (optional)
- Salt and pepper, to taste
Instructions
- Prepare the dressing:
- In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and Old Bay seasoning (if using). Adjust salt and pepper to taste.
- Assemble the salad:
- In a large bowl, combine the crab meat, celery, red bell pepper, red onion, and parsley.
- Add the dressing:
- Pour the dressing over the salad ingredients and gently toss to coat evenly, being careful not to break up the crab meat too much.
- Chill and serve:
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled as a salad, sandwich filling, or with crackers.
Notes
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
- Add a pinch of cayenne pepper or hot sauce for a spicy kick.
- This salad pairs beautifully with fresh greens, avocado slices, or toasted bread.
Find it online: https://ukfinda.com/crab-salad/