Here’s a simple and tasty Crab Salad recipe—perfect for a light lunch, sandwich filling, or appetizer.
Ingredients (serves 4)
- 8 oz lump crab meat (fresh, canned, or imitation)
- 1/4 cup mayonnaise (adjust to taste)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard (optional)
- 1 celery stalk, finely chopped
- 1 green onion, chopped
- Salt and black pepper, to taste
- Optional: fresh dill or parsley for garnish
Instructions
- Prepare the crab:
Gently pick through the crab meat to remove any shells. - Mix the salad:
In a bowl, combine crab meat, mayonnaise, lemon juice, and mustard. Stir in celery and green onion. - Season:
Add salt and black pepper to taste. Mix gently to avoid breaking up the crab too much. - Chill and serve:
Refrigerate for at least 30 minutes to let the flavors meld. Serve on lettuce, in a sandwich, or with crackers.
💡 Tips:
- For a lighter version, substitute some or all of the mayo with Greek yogurt.
- Add a dash of Old Bay seasoning for a classic seafood flavor.
- You can mix in diced avocado or bell pepper for extra texture and freshness.
If you want, I can give a “quick 10-minute crab salad” version that’s ready in no time and still creamy and flavorful.
