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 lemon juice
- 1 tsp Dijon mustard
- 1/4 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, lemon juice, and Dijon mustard until smooth.
Combine ingredients: In a large mixing bowl, combine the crab meat, celery, red onion, and parsley. Gently fold in the dressing until everything is evenly coated.
Season: Add salt and pepper to taste. Mix gently to incorporate.
Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the 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 matters: Use the freshest crab meat you can find for the best flavor and texture.
- Variation: Add diced avocado or mango for a tropical twist.
- Lighter option: Substitute Greek yogurt for half of the mayonnaise to reduce calories.
- Serving ideas: Serve on toasted buns for crab salad sandwiches or in avocado halves for a low-carb option.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
