Description
This Crab Salad is a fresh, flavorful, and effortless dish combining tender sweet crab meat with crisp vegetables and a zesty, creamy dressing. Perfect for a quick lunch, picnic, or elegant starter, it delivers a bright and refreshing taste with perfectly balanced flavors. Ready in under 20 minutes, it’s easily customizable with versatile ingredients to suit your preferences.
Ingredients
Scale
Main Ingredients
- 8 oz fresh crab meat
- 1/2 cup crisp celery, finely chopped
- 1/2 cup sweet red bell pepper, finely chopped
- 1/4 cup green onion, finely chopped
Dressing
- 1/3 cup mayonnaise or Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
Herbs and Seasonings
- 2 tablespoons fresh dill or parsley, finely chopped
Instructions
- Prepare the Vegetables: Wash and finely chop the celery, red bell pepper, and green onions to bite-sized pieces, ensuring a balanced flavor in every spoonful.
- Mix the Dressing: In a small bowl, whisk together mayonnaise (or Greek yogurt), fresh lemon juice, Dijon mustard, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
- Combine with Crab Meat: Gently fold the crab meat into the chopped vegetables, then pour the dressing on top. Mix carefully to keep the crab chunks intact.
- Add Fresh Herbs: Finely chop dill or parsley and sprinkle into the salad, stirring lightly to distribute evenly and add a fresh herbal lift.
- Chill Before Serving: Cover the bowl and refrigerate the salad for at least 15-20 minutes to allow the flavors to meld together fully.
Notes
- Use fresh or high-quality crab meat for best flavor and texture.
- Use just enough dressing to coat ingredients without overwhelming them.
- Refrigerate salad before serving to enhance flavor and texture.
- Handle crab meat gently to preserve delicate chunks.
- Customize herbs and spices based on your preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No Cooking Needed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Crab Salad, seafood salad, quick lunch, fresh crab recipe, appetizer, gluten free salad, easy crab salad
