This Classic Crab Salad is a refreshing and creamy dish made with tender crab meat, crisp celery, and green onions, all tossed in a tangy mayonnaise dressing with a hint of Dijon mustard and lemon. Perfect as a side dish, appetizer, or even as a filling for sandwiches or wraps. Quick, easy, and delicious—ideal for any occasion!
Ingredients:
- 1 lb imitation crab meat (or real lump crab meat)
- ½ cup mayonnaise
- 1 tbsp lemon juice (freshly squeezed is best)
- 1 tsp Dijon mustard
- 1 celery stalk, finely chopped
- 2 green onions, finely chopped
- ½ tsp Old Bay seasoning (optional, but adds great flavor)
- Salt to taste (start with a pinch and adjust)
- Freshly ground black pepper (optional, to taste)
- A few sprigs of fresh parsley for garnish (optional)
Directions:
- Prepare the Crab Meat:
- If you’re using imitation crab meat, start by shredding or cutting it into bite-sized pieces with your hands or a fork. For real lump crab meat, be gentle to preserve the large chunks of crab, and remove any bits of shell. Place the crab meat in a large mixing bowl.
- Chop the Vegetables:
- Dice the celery and green onions finely. The celery should be chopped into small, crisp pieces to add texture, while the green onions provide a mild, fresh flavor. Add both to the bowl with the crab meat.
- Make the Dressing:
- In a separate small bowl, whisk together the mayonnaise, lemon juice, and Dijon mustard until smooth. The lemon juice adds a touch of acidity, while the Dijon mustard introduces a subtle tang that complements the crab. If you’re using Old Bay seasoning, add it to the dressing for an authentic seafood flavor.
- Combine the Salad:
- Pour the dressing over the crab and vegetable mixture. Using a spoon or spatula, gently toss everything together until the crab meat and veggies are evenly coated in the creamy dressing. Be careful not to break up the crab too much.
- Season to Taste:
- Taste the salad and adjust the seasoning as needed. Add salt in small increments until the flavor comes together. If you like a bit of heat, you can also sprinkle in some freshly ground black pepper or a pinch of cayenne pepper for a kick.
- Let it Chill:
- For the best flavor, cover the salad and refrigerate for at least 30 minutes. Chilling allows the ingredients to meld, and the flavors to deepen. If you’re not serving it immediately, this salad can stay in the fridge for a few hours or even overnight.
- Serve the Crab Salad:
- Before serving, give it one last gentle toss to ensure the dressing is well distributed. You can garnish with freshly chopped parsley for a burst of color and added freshness.
- This salad can be served in various ways: on a bed of mixed greens, as a side dish alongside grilled seafood or a simple meal, or as a delicious topping for a sandwich or wrap. It’s also fantastic with crackers or fresh baguette slices.
Additional Tips:
- Make it Lighter: For a lighter version, swap the mayonnaise with Greek yogurt or a mixture of sour cream and yogurt. This will reduce the fat while maintaining creaminess.
- Add More Veggies: If you love vegetables, you can add diced bell peppers, cucumber, or even some finely chopped dill pickles to enhance the crunch and freshness of the salad.
- Substitute with Real Crab Meat: If you’re using real crab meat, opt for a fresh variety like blue crab, snow crab, or king crab for a more luxurious touch. Just be sure to remove any cartilage or shells before adding it to the salad.
Nutritional Information:
- ⏰ Prep Time: 10 minutes | Chill Time: 30 minutes | Total Time: 40 minutes
- 🔥 Kcal: 250 kcal per serving
- 🍽️ Servings: 4 servings
This classic crab salad is perfect for a light lunch, as a refreshing side dish, or as an appetizer for parties and gatherings. It’s quick, easy, and packed with fresh, flavorful ingredients. Whether you serve it chilled or as a filling for sandwiches or wraps, it’s a versatile dish that everyone will love!