Crab Salad
This Crab Salad is a fresh and flavorful dish combining sweet lump crab meat with crisp vegetables and a tangy, creamy dressing. Ready in under 15 minutes, it serves as a light lunch, appetizer, or elegant side dish, offering a healthy and customizable option packed with protein and vibrant flavors.
- Author: Emilly
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Appetizers
- Method: No cooking required
- Cuisine: American
- Diet: Gluten Free
Salad Ingredients
- 8 oz fresh lump crab meat
- 1/2 cup celery, finely diced
- 1/2 cup red bell pepper, finely diced
- 1/4 cup green onions, finely chopped
- 2 tablespoons fresh dill, chopped
- Salt and pepper, to taste
Dressing Ingredients
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Prepare the Crab Meat: Gently pick through the crab meat to remove any shells or cartilage, then place it in a mixing bowl. This ensures every bite is smooth and shell-free.
- Chop the Vegetables: Finely dice celery, red bell pepper, and green onions. The small pieces will blend well with the crab and add texture without overpowering.
- Make the Dressing: In a separate small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, and pepper. This creamy, zesty dressing binds the salad together deliciously.
- Combine Ingredients: Pour the dressing over the crab meat and chopped vegetables, then gently fold it all together. Try not to mash the crab too much to keep it flaky and light.
- Add Fresh Herbs: Sprinkle fresh dill over the salad and give one final gentle stir. The herbs will add a lovely aroma and brighten flavors before serving.
Notes
- Use fresh lump crab meat or high-quality refrigerated crab for best flavor and texture.
- Fold ingredients gently to keep crab meat flaky and avoid mushiness.
- Chill the salad for at least 15 minutes before serving to allow flavors to meld.
- Adjust lemon juice and mustard to balance acidity to your taste.
- Always use fresh herbs for vibrant flavor; dried herbs do not provide the same freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg
Keywords: crab salad, seafood salad, quick appetizer, light lunch, healthy salad, gluten free, low calorie, easy crab recipe