Description
This Crab Salad is a creamy, refreshing dish that highlights the sweet flavor of crab meat balanced with crisp vegetables and a zesty lemon dressing. It’s a perfect light meal or appetizer that’s quick to make and incredibly versatile.
Ingredients
1 lb crab meat
2 stalks celery, finely chopped
0.5 green bell pepper, diced
2 green onions, sliced
0.25 cup mayonnaise
1 tsp Dijon mustard
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp fresh dill, chopped
Salt and black pepper to taste
1 hard-boiled egg, chopped (optional)
1 small cucumber, peeled and diced (optional)
Instructions
1. Rinse and chop all vegetables and optional ingredients.
2. Pat the crab meat dry if packed in liquid.
3. Combine crab, celery, bell pepper, onions, and optional ingredients in a large mixing bowl.
4. In a separate bowl, whisk together mayonnaise, Dijon mustard, lemon juice, lemon zest, dill, salt, and pepper.
5. Pour the dressing over the crab mixture.
6. Gently fold the salad together using a spatula to avoid breaking the crab.
7. Taste and adjust seasoning if needed.
8. Chill in the refrigerator for at least 30 minutes before serving.
Notes
Use fresh herbs for the best flavor.
Do not overmix the crab to keep chunks intact.
If making ahead, store the dressing separately and mix before serving.
Avoid freezing the salad as the texture will deteriorate.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 560mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 75mg
Keywords: crab salad, cold salad, summer recipe