Crab Salad
A delicious and refreshing crab salad that balances sweet crab meat with crisp vegetables and a creamy dressing. Perfect served on its own, as a sandwich filling, or atop lettuce greens.
Equipment
- Medium Bowl
- Rubber Spatula
Ingredients
- 1 pound lump crab meat well-drained
- 1/4 cup celery finely diced
- 2 tablespoons red onion finely chopped
- 2 tablespoons fresh dill finely chopped
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon Old Bay seasoning
- salt and freshly ground black pepper to taste
Instructions
- Carefully inspect the crab meat to remove any shell fragments. Break larger pieces into bite-sized chunks without shredding. If using canned crab, drain thoroughly to remove excess moisture.
- Dice the celery and red onion into uniform, small pieces (approximately 1/8-inch) to distribute flavor evenly throughout the salad.
- In a medium bowl, combine mayonnaise, lemon juice, Dijon mustard, and Old Bay seasoning. Whisk until completely smooth.
- Add the crab meat, diced vegetables, and fresh dill to the dressing. Using a rubber spatula, fold the ingredients together with gentle, deliberate strokes to maintain the texture of the crab meat.
- Season with salt and pepper to taste. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
Notes
- Imitation crab meat works well for a budget-friendly version
- Greek yogurt can replace half the mayonnaise for a lighter option
- Store in an airtight container in the refrigerator for up to 2 days
- Do not freeze crab salad as the mayonnaise will separate and the vegetables will lose their crunch
- For picnics, use an insulated container with ice packs to maintain food safety
- Greek yogurt can replace half the mayonnaise for a lighter option
- Store in an airtight container in the refrigerator for up to 2 days
- Do not freeze crab salad as the mayonnaise will separate and the vegetables will lose their crunch
- For picnics, use an insulated container with ice packs to maintain food safety
Nutrition
Calories: 165kcalCarbohydrates: 2gProtein: 15gFat: 11gCholesterol: 85mgSodium: 350mgCalcium: 8mgIron: 5mg
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