Crab Salad Recipe
This Crab Salad is a quick, refreshing dish that’s perfect for warm days, light lunches, or an easy appetizer.
Made with tender imitation crab (or real lump crab for a special touch), crisp celery, green onions, and a creamy dressing with a hint of lemon, it strikes the perfect balance of flavor and texture.
Whether you serve it in lettuce cups, on crackers, or as a sandwich filling, this crowd-pleaser comes together in just minutes and tastes even better after chilling.
Great for meal prep or last-minute gatherings!
Crab Salad Recipe
Ingredients:
•1 lb imitation crab meat (or real lump crab meat)
•½ cup mayonnaise
•1 tablespoon lemon juice
•1 teaspoon Dijon mustard (optional)
•1 celery stalk, finely chopped
•2 green onions, finely chopped
•½ teaspoon Old Bay seasoning (optional)
•Salt and pepper, to taste
•Fresh dill or parsley, chopped (for garnish)
Instructions:
1.Prepare the crab meat:
•If using imitation crab, shred it into bite-sized pieces with your hands or a fork. For real crab, ensure it’s clean and free of shells.
2.Mix the dressing:
•In a bowl, combine mayonnaise, lemon juice, Dijon mustard, and Old Bay seasoning. Mix well until smooth.
3.Combine the ingredients:
•Add the shredded crab meat, chopped celery, and green onions into the dressing. Toss gently until everything is evenly coated.
4.Season and chill:
•Add salt and pepper to taste, and adjust the lemon juice if you prefer more tang.
•Cover and refrigerate for at least 30 minutes to let the flavors meld.
5.Serve:
•Garnish with fresh dill or parsley before serving.
•Serve chilled on its own, with crackers, on a bed of lettuce, or in a sandwich.
This salad is light, refreshing, and perfect for a quick lunch or a side dish! Let me know if you’d like more variations.
How to Store:
Refrigerate in an airtight container for up to 3 days.
Do not freeze crab salad, as the mayo will separate and the texture will become watery.
Stir before serving if it’s been stored, as it may release a bit of moisture.
Variations and Tips:
Variations:
Avocado Crab Salad: Add cubed avocado just before serving for creaminess.
Spicy Kick: Stir in a dash of hot sauce or finely chopped jalapeño.
Pasta Crab Salad: Add 1½ cups cooked and cooled elbow macaroni for a heartier version.
Sweet Touch: Add 1–2 tablespoons of sweet relish or diced apple for contrast.
Asian Twist: Swap mayo for a mix of mayo + a dash of soy sauce + sesame oil; add shredded carrot.
Tips:
For the best flavor, let the salad chill for at least 30 minutes before serving.
Use real lump crab if possible for a more luxurious version.
If using imitation crab, flake it apart by hand for the best texture.
Nutritional Information (Approximate per ½-cup serving, using imitation crab):
Calories: 180
Fat: 14g
Carbohydrates: 4g
Protein: 8g
Fiber: 0.5g
Sodium: 400–500mg (varies by crab brand and mayo)