Description
This refreshing crab salad features lump crab meat combined with crisp vegetables and a creamy dressing, perfect for serving as an appetizer or light meal. It’s easy to prepare and sure to impress!
Ingredients
Scale
- 1 pound lump crab meat (fresh or canned, drained)
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 2 stalks celery, finely chopped
- 1 small red bell pepper, finely chopped
- 1 small red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional)
- 1 tablespoon capers, drained (optional)
- Lettuce leaves, for serving
- Crackers or crusty bread, for serving
Instructions
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
- Add the Crab and Vegetables: Gently fold in the lump crab meat, celery, red bell pepper, red onion, parsley, and dill (if using). Be careful not to break up the crab meat too much to maintain its texture.
- Incorporate the Capers (Optional): If using, gently fold in the capers for an extra briny bite.
- Chill the Salad: Cover the crab salad and refrigerate for at least 30 minutes to let the flavors meld together.
- Serve: Serve chilled on a bed of lettuce leaves with crackers or crusty bread on the side.
Notes
For an added flavor twist, consider incorporating diced avocado or a splash of hot sauce.
- Prep Time: 10 minutes
- Cook Time: None
- Category: salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the salad
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 70mg