Description
This vibrant crab salad brings together tender crab meat, crisp veggies, and a zesty homemade dressing, a perfect light dish for summer lunches or outdoor gatherings.
Ingredients
Scale
- 1 pound crab meat (preferably lump; canned can be used if needed)
- 1/2 cup celery, finely chopped
- 1/2 cup red bell pepper, finely diced
- 1/4 cup fresh parsley, chopped (or substitute with dill)
- 2 tablespoons lemon juice, freshly squeezed
- 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
- Mixed salad greens, for serving
Instructions
- Gently place the crab meat in a large bowl, being careful to preserve the lumps for the best texture.
- Mix in the celery, red bell pepper, and parsley. These fresh veggies add the perfect crunch.
- In a separate bowl, whisk together the lemon juice, mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Pour the dressing over the crab mixture and fold gently to combine. Taste and adjust seasoning as needed.
- Serve over a bed of salad greens or inside an avocado half for an elegant touch.
Notes
To boost flavor, sprinkle in some chopped chives or a dash of Old Bay. For the freshest taste, mix the dressing just before serving. Can be prepared ahead and stored in the fridge for a few hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 85mg
Keywords: crab salad, seafood, summer salad, light lunch, picnic recipe