Description
| A creamy, refreshing crab salad made with lump or imitation crab, crisp veggies, and a zesty mayo-based dressing. Perfect for sandwiches, wraps, or dips. |
Ingredients
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12 oz crab meat (lump or imitation)
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½ cup mayonnaise
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½ cup celery, finely diced
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2 tbsp shallot or red onion, minced
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1 tbsp fresh dill, chopped
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1 tsp Dijon mustard
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1 tbsp lemon juice (fresh)
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½ tsp salt (adjust to taste)
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¼ tsp black pepper
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(Optional): Hard-boiled egg, cayenne, paprika, diced cucumber
Instructions
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Prepare the crab: Gently shred or chop crab meat. Check for shell pieces.
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Dice aromatics: Finely chop celery, shallot, and dill.
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Make the dressing: In a bowl, whisk mayo, mustard, lemon juice, salt, and pepper.
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Combine: Fold dressing into crab and veggies gently to maintain texture.
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Chill: Refrigerate for at least 30 minutes before serving.
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Serve: Garnish with extra dill or lemon. Great in wraps, on croissants, or lettuce cups.
Notes
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For richer flavor, try Kewpie mayonnaise or add a pinch of Old Bay seasoning.
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For a lighter version, substitute half the mayo with Greek yogurt or olive oil.
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Fresh lemon juice makes a huge difference in taste.
- Prep Time: 15 minutes
- Category: Salad, Appetizer
- Cuisine: American
Nutrition
- Calories: 230 kcal
- Sugar: 1g
- Sodium: 580mg
- Fat: 18g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 14g
- Cholesterol: 65mg