Description
A light, creamy, and refreshing crab salad made with sweet lump crab meat, crisp veggies, and a tangy, seasoned dressing. Perfect for a quick lunch, appetizer, or chilled summer meal.
Ingredients
1 pound lump crab meat (fresh or canned, drained)
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning
1/4 cup celery, finely chopped
1/4 cup red onion, finely chopped
1 tablespoon fresh dill, chopped (or 1 tsp dried)
1 tablespoon fresh parsley, chopped
Salt and black pepper to taste
Optional: 1/2 cup diced cucumber or red bell pepper for crunch
Optional: lettuce leaves or crackers for serving
Instructions
- In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and Old Bay seasoning until smooth.
- Gently fold in the crab meat, being careful to keep the lumps intact.
- Add celery, red onion, dill, and parsley. Stir to combine.
- If using, mix in diced cucumber or red bell pepper for added crunch.
- Season with salt and black pepper to taste and stir gently to combine.
- Cover and refrigerate the salad for at least 30 minutes to let the flavors meld.
- Serve chilled on lettuce leaves, in a sandwich, or with crackers.
Notes
Can substitute Greek yogurt for a lighter version.
Optional add-ins: chopped hard-boiled egg, avocado, or hot sauce.
Best enjoyed within 2 days of preparation.
Do not leave out at room temperature for more than 1 hour.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 90mg
