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Crab Salad

A refreshing crab salad featuring lump crab meat, crisp vegetables, and a zesty dressing, perfect for light lunches or gatherings.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Lunch
Cuisine: Seafood
Calories: 260
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 pound crab meat Fresh lump crab meat is preferable.
  • 1 cup celery, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, diced
Dressing Ingredients
  • 1/4 cup mayonnaise You can substitute with Greek yogurt for a healthier version.
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • to taste salt and pepper
For Serving
  • as needed Lettuce leaves Used as a bed for serving the salad.

Method
 

Preparation
  1. In a large bowl, add the crab meat, diced celery, chopped red bell pepper, and red onion. Gently fold these together with a spatula, being careful not to break up the crab meat too much.
  2. In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth. Taste and adjust seasoning as desired.
  3. Pour the dressing over the crab mixture. Carefully toss everything together until the ingredients are evenly coated.
  4. Serve the crab salad immediately on a bed of lettuce leaves or refrigerate for about 30 minutes to allow the flavors to meld further.

Notes

Consider adding fresh herbs like dill or parsley for added flavor. For low-carb options, serve in avocado halves instead of lettuce. Make ahead by storing salad without dressing and combine before serving.