Classic Crab Salad
Fresh crab meat mixed with crisp vegetables and a creamy dressing for a light and refreshing dish.
15 mins
Prep Time
0 mins
Cook Time
4
Servings
Ingredients
- 1 lb fresh crab meat
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1/2 cup finely diced celery
- 1/4 cup finely diced red onion
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
- Lettuce leaves for serving
Nutrition Facts
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Instructions
Prepare the crab meat: Gently pick through the crab meat to remove any shells or cartilage. Be careful not to break up the crab meat too much.
Make the dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth and well combined.
Combine ingredients: In a large mixing bowl, combine the crab meat, diced celery, red onion, and chopped parsley.
Add dressing: Pour the dressing over the crab mixture and gently fold everything together until evenly coated. Be careful not to overmix.
Season: Taste the salad and add salt and pepper as needed. Adjust lemon juice or mustard if desired.
Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
Serve: Arrange lettuce leaves on plates and spoon the crab salad on top. Garnish with additional parsley if desired.
Chef's Tips
- Freshness is key: Use the freshest crab meat you can find for the best flavor and texture.
- Lump crab meat: For a more luxurious salad, use lump crab meat which has larger, more intact pieces.
- Make ahead: This salad tastes even better when made a few hours in advance as the flavors have time to develop.
- Variations: Add diced avocado or mango for a tropical twist.
- Serving ideas: Serve on toasted buns for crab salad sandwiches or in avocado halves for a low-carb option.
- Storage: Keep refrigerated and consume within 2 days for best quality.
