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Crab Salad

Crab Salad
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A fresh and flavorful Crab Salad combining tender lump crab meat with crunchy celery, sharp red onion, and a creamy lemon mayo dressing. Quick and easy to prepare in under 15 minutes, this versatile salad is light yet satisfying, perfect for picnics, quick lunches, or elegant appetizers.

Ingredients

Scale

Main Ingredients

  • 1 cup lump fresh crab meat (or canned, well-drained)
  • 1/2 cup celery, finely chopped
  • 2 tablespoons red onion, finely chopped
  • 2 tablespoons mayonnaise (or Greek yogurt for a lighter alternative)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill or parsley, minced
  • Salt, to taste
  • Black pepper, to taste

Optional Variations

  • 1/2 avocado, diced (for creaminess and healthy fats)
  • Chili powder or hot sauce, to taste (for a spicy kick)
  • 2 tablespoons chopped almonds or walnuts (for extra crunch)
  • 1/4 cup cucumber, diced; 10 olives, sliced; 1 teaspoon olive oil (for Greek style twist)

Instructions

  1. Prepare the Ingredients: Carefully pick through the crab meat to remove any shells. Finely chop the celery and red onion. Wash and mince fresh herbs gently.
  2. Mix the Dressing: In a bowl, combine mayonnaise, lemon juice, salt, and pepper. Whisk until smooth and tangy to form the creamy dressing.
  3. Combine Everything: Gently fold the crab meat, chopped celery, red onion, and herbs into the dressing, taking care not to break up the crab lumps. Keep the mixture light and airy.
  4. Chill Before Serving: Refrigerate the crab salad for at least 30 minutes to allow flavors to meld and the salad to firm up slightly before serving.

Notes

  • Use fresh or high-quality refrigerated crab meat for the best flavor and texture.
  • Serve the crab salad chilled to maintain freshness and safety.
  • Gently fold ingredients to avoid making the crab meat mushy.
  • Adjust salt, pepper, and lemon juice gradually to avoid overpowering the crab flavor.
  • Add nuts or crunchy veggies just before serving to keep them crisp.
  • Leftovers can be stored in an airtight container in the fridge for up to 2 days.
  • Freezing is not recommended as it ruins the texture of crab meat and dressing.
  • Do not reheat crab salad; serve cold for best taste.

Nutrition

Keywords: Crab Salad, Seafood Salad, Quick Salad, Gluten Free Salad, Easy Crab Recipe, Healthy Salad

Find it online: https://recipesbykaeli.com/crab-salad/