Crab Salad Recipe

American · Salad · 15 min total

A light and refreshing crab salad made with lump crab meat, crisp vegetables, and a zesty lemon dressing. Perfect as a starter or a light lunch.

Ingredients

• 1 lb lump crab meat, picked over for shells
• 1/2 cup diced celery
• 1/4 cup diced red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Old Bay seasoning
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the crab meat, celery, red onion, and parsley.
2. In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and Old Bay seasoning.
3. Pour the dressing over the crab mixture and gently fold until combined. Season with salt and pepper to taste.
4. Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.

Tips

• Use fresh lump crab meat for the best flavor and texture.
• Can be served on a bed of lettuce, in avocado halves, or as a sandwich filling.
• Store in an airtight container in the refrigerator for up to 2 days.

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