Description
This creamy Crab Salad combines tender crab meat, crisp celery, shallot, fresh herbs, and a bright lemon dressing. It comes together in 25 minutes and works well with crackers, in sandwiches or wraps, in lettuce cups, or over fresh salad greens.
Ingredients
⅔ cup mayonnaise
1 tablespoon lemon juice
½ teaspoon Dijon mustard
½ teaspoon paprika
¼ teaspoon kosher salt
Pinch freshly ground black pepper
1 pound crab meat or imitation crab meat, roughly chopped
2 celery ribs, finely diced
2 tablespoons finely diced shallot or red onion
1 tablespoon chopped fresh herbs, such as parsley, chives, or dill
Instructions
1. Mix the mayonnaise, lemon juice, Dijon mustard, paprika, kosher salt, and black pepper in a bowl until smooth.
2. Place the crab meat, celery, and shallot in a large mixing bowl.
3. Pour the creamy dressing over the crab mixture.
4. Gently stir until the crab and vegetables have an even coating.
5. Top with the chopped fresh herbs.
6. Serve immediately or refrigerate until ready to eat.
Notes
Fresh, canned, or imitation crab can be used. Lump crab offers the best texture and flavor.
Imitation crab gives the salad a sweeter flavor and a classic deli style texture.
Red onion can replace the shallot.
Any combination of parsley, chives, or dill works well.
Add a light sprinkle of Old Bay seasoning for extra flavor.
Prepare the dressing just before mixing to help prevent separation.
Plain yogurt, sour cream, or a dairy free alternative can replace the mayonnaise.
Serve the salad chilled or freshly mixed.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Do not leave the salad at room temperature for an extended period because it contains mayonnaise.
Freezing is not recommended because the dressing may separate and the texture will suffer.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 372
- Sugar: 5 g
- Sodium: 1029 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 28 mg