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Best Crab Salad Ever

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A quick, easy, and refreshing crab salad perfect for summer, featuring lump crab meat, creamy mayo dressing with lemon and Dijon mustard, and crunchy celery.

Ingredients

Scale
  • 12 oz lump crab meat (fresh or high-quality canned)
  • 1/2 cup mayonnaise (or Greek yogurt for lighter version)
  • 1/2 cup finely chopped celery
  • 2 tablespoons finely diced red onion
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped fresh parsley (optional)
  • Salt and black pepper to taste
  • Optional: pinch of Old Bay seasoning or dash of hot sauce

Instructions

  1. Rinse lump crab meat gently under cold water and pat dry with paper towels.
  2. Finely chop celery, red onion, and parsley, keeping each ingredient separate.
  3. In a mixing bowl, combine mayonnaise, lemon juice, and Dijon mustard. Whisk or stir until smooth.
  4. Add salt and black pepper to taste.
  5. Gently fold crab meat into the dressing, keeping lumps intact.
  6. Add chopped celery, red onion, and parsley; stir carefully to combine without mashing crab.
  7. Taste and adjust seasoning with more lemon juice, salt, hot sauce, or Old Bay seasoning if desired.
  8. Chill in the refrigerator for 20-30 minutes if time allows to meld flavors (optional).
  9. Serve immediately or chilled on mixed greens, in sandwiches, or with crackers.

Notes

Use lump or small lump crab meat for best texture. Be gentle when folding crab to avoid mashing. Fresh lemon juice is essential for bright flavor. Chilling the salad for 20-30 minutes enhances flavor melding. Can substitute mayonnaise with Greek yogurt or dairy-free mayo. Add herbs like dill or tarragon for variation. Avoid shredded crab meat to prevent mushy texture.

Nutrition

Keywords: crab salad, summer salad, easy crab recipe, seafood salad, lump crab meat, creamy crab salad

Find it online: https://cooltastes.com/best-crab-salad-ever-recipe-easy-homemade-crab-salad-for-summer/