Description
This Crab Salad is a refreshing and easy-to-make seafood dish perfect for light lunches or as an appetizer. Combining sweet crab meat with a creamy, tangy dressing and crunchy celery and red onion, it offers vibrant flavors and a variety of textures. Chilled and garnished with fresh parsley, this salad is a crowd-pleaser that’s ready in just 45 minutes.
Ingredients
Scale
Seafood
- 1 pound crab meat
Vegetables and Aromatics
- 1/2 cup diced celery
- 1/4 cup diced red onion
- Fresh parsley for garnish
Dressing
- 1 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Combine Crab and Vegetables: In a large bowl, gently mix the crab meat with the diced celery and red onion to evenly distribute the ingredients.
- Prepare Dressing: In a separate bowl, whisk together the mayonnaise, lemon juice, and Dijon mustard until smooth and well combined.
- Mix Dressing and Crab Mixture: Pour the prepared dressing over the crab and vegetable mixture.
- Season: Add salt and pepper to taste to the bowl with the crab and dressing.
- Toss Gently: Carefully toss all ingredients together to coat the crab mixture evenly with the dressing without breaking up the crab meat.
- Chill: Cover the bowl and place it in the refrigerator for 30 minutes to allow flavors to meld and the salad to chill.
- Garnish and Serve: Before serving, sprinkle fresh parsley over the top for a vibrant, fresh finish.
Notes
- Use fresh lump crab meat for the best texture and flavor.
- Adjust the amount of lemon juice according to your taste preference for tanginess.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- This salad pairs well with crusty bread, crackers, or as a filling for sandwiches.
- Keep the crab salad refrigerated and consume within 2 days for freshness and safety.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
