Fresh and Zesty Crab Salad
This light, refreshing crab salad highlights the sweet flavor of crab meat with crisp vegetables and a bright, creamy dressing. Perfect for sandwiches, lettuce cups, or as an elegant appetizer.
Yield: 4 servings
Prep Time: 15 minutes
Chill Time: 30 minutes (recommended)
Ingredients
For the Salad:
· 1 lb (450g) lump crab meat, fresh or pasteurized (not imitation)
· ½ cup celery, finely diced
· ¼ cup red onion, finely diced
· 2 tablespoons fresh chives or parsley, chopped
· 2 tablespoons red bell pepper, finely diced (optional)
· 1 tablespoon fresh dill, chopped (optional)
For the Dressing:
· ⅓ cup mayonnaise (good quality)
· 1 tablespoon fresh lemon juice
· 1 teaspoon Dijon mustard
· 1 teaspoon Old Bay seasoning (or to taste)
· ½ teaspoon Worcestershire sauce
· ¼ teaspoon hot sauce (optional)
· Salt and freshly ground black pepper to taste
For Serving:
· Butter lettuce leaves
· Sliced avocado
· Lemon wedges
· Crackers or toasted bread
Instructions
- Prepare the Crab:
· Gently pick through the crab meat to remove any shell fragments, being careful to keep the lumps intact.
· Place crab meat in a large mixing bowl.
- Combine Vegetables:
· Add celery, red onion, chives, and bell pepper (if using) to the crab meat.
· Gently toss to combine.
- Make the Dressing:
· In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning, Worcestershire sauce, and hot sauce (if using).
· Season with salt and pepper to taste.
- Combine and Chill:
· Pour dressing over crab mixture and gently fold together until just combined. Avoid overmixing to maintain lump texture.
· Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve:
· Serve chilled in lettuce cups, as a sandwich filling, or with crackers.
· Garnish with avocado slices, additional fresh herbs, and lemon wedges.
Chef’s Notes & Tips:
· Crab Quality: Use the best crab meat you can find – lump or jumbo lump works best
· Gentle Handling: Mix carefully to maintain the beautiful lump texture
· Make Ahead: Can be made up to 24 hours in advance – flavors improve over time
· Lighter Version: Substitute Greek yogurt for half the mayonnaise
· Variations: Add diced avocado, mango, or cucumber just before serving
· Seasoning: Taste before adding salt – Old Bay and crab meat can be salty already
Storage: Keep refrigerated in an airtight container for up to 2 days. Best served fresh.
Enjoy this elegant, easy-to-make crab salad that’s perfect for summer lunches, special occasions, or a quick yet impressive appetizer! The sweet crab and creamy, zesty dressing create a perfect balance of flavors and textures.