Classic Crab Salad Recipe
Light, refreshing, and packed with sweet crab flavor—perfect for sandwiches, crackers, or lettuce wraps!
Ingredients
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1 lb lump crabmeat (fresh, canned, or imitation), drained & picked for shells
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½ cup celery, finely diced
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¼ cup red onion or green onion, minced
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2 tbsp fresh parsley or dill, chopped
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½ cup mayonnaise (or Greek yogurt for lighter version)
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1 tbsp lemon juice (plus zest for extra brightness)
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1 tsp Old Bay seasoning (or ½ tsp paprika + ½ tsp garlic powder)
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½ tsp Dijon mustard (optional)
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Salt & black pepper to taste
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Dash of hot sauce (optional)
Optional Add-Ins:
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1 diced avocado
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1 hard-boiled egg, chopped
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1 tbsp capers
Instructions
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Prep Crab: Gently flake crabmeat with a fork, checking for shells.
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Mix: In a bowl, combine mayonnaise, lemon juice, Old Bay, mustard, salt, and pepper.
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Combine: Fold in crab, celery, onion, and herbs gently to keep lumps intact.
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Chill: Cover and refrigerate 30+ mins for flavors to meld.
Serving Ideas
🥪 Sandwiches: On toasted brioche or croissants with lettuce.
🥬 Low-Carb: In butter lettuce cups or avocado halves.
🍴 Elegant Appetizer: Stuff into mini phyllo cups or top cucumber slices.
Pro Tips
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For luxury: Use jumbo lump crab and minimal mayo.
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Make ahead: Tastes even better the next day!
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Spice it up: Add diced jalapeño or a pinch of cayenne.
Creamy, crunchy, and bursting with fresh seafood flavor!
Want a spicy remoulade version or mango-crab salad twist? 😊