Crab Salad

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A refreshing and flavorful crab salad that's perfect for gatherings or a light main course, offering a delightful balance of sweet crab meat, crunchy vegetables, and a creamy dressing.

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Prep Time 30

Total Time 30

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Coastal, Seafood

Calories: 300

Ingredients Method Nutrition Notes

Ingredients

Main ingredients

1 pound Crab meat Use fresh, lump crab meat for the best flavor; can substitute with canned or imitation crab.
1/2 cup Mayonnaise Adds creaminess; Greek yogurt can be a lighter substitute.
1 stalk Celery, finely chopped Can be swapped with cucumbers.
1/2 piece Red bell pepper, finely diced Yellow or orange bell peppers can be substituted.
2 Green onions, sliced Red onions can be used for a bolder flavor.
1 tablespoon Lemon juice Brightens the dish; lime juice is an alternative.
1 teaspoon Dijon mustard Adds depth; can be omitted for a milder flavor.
Salt and pepper, to taste Essential for balancing flavors.

Method

Preparation

In a large mixing bowl, combine the crab meat, chopped celery, diced red bell pepper, and sliced green onions.

Make the Dressing

In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper.

Combine

Pour the dressing over the crab mixture and gently fold it using a spatula without breaking the crab meat.

Chill

Cover the bowl with plastic wrap and refrigerate for at least 20-30 minutes.

Serve

Once chilled, give the salad a gentle stir and adjust seasoning as necessary. Serve on a bed of greens or in individual cups.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 10gProtein: 20gFat: 20gSaturated Fat: 3gSodium: 400mgFiber: 1gSugar: 2g

Notes

This salad can be stored in an airtight container in the fridge for up to 2 days. Avoid over-mixing to maintain texture.

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