Here’s a fresh, creamy, and easy crab salad recipe that’s perfect for sandwiches, lettuce wraps, or just eating by the spoonful 🦀🥗
Classic Crab Salad
Ingredients
- 8 oz lump crab meat (fresh or canned, drained)
- ¼ cup mayonnaise (or more to taste)
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 2 tbsp finely chopped celery
- 2 tbsp finely chopped red bell pepper or green onions
- 1 tsp fresh dill or parsley, chopped (optional)
- Salt and black pepper to taste
- Lettuce leaves or bread for serving
Instructions
1. Prep Crab
- Check for any shell pieces and gently pick them out.
- Place crab meat in a medium bowl.
2. Mix Dressing
- In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
3. Combine
- Fold celery, bell pepper (or green onion), and herbs into the crab meat.
- Gently fold in the dressing until well coated.
- Taste and adjust seasoning.
4. Chill
- Cover and refrigerate for at least 30 minutes to let flavors meld.
5. Serve
- On lettuce leaves for a light meal
- In a sandwich or croissant
- With crackers as an appetizer
Optional Upgrades
- Add 1 tsp Old Bay seasoning for a Maryland-style crab salad
- Fold in ½ avocado, diced for creaminess
- Use Greek yogurt instead of mayo for a lighter version
- Sprinkle with paprika or cayenne for a kick
If you want, I can also give a luxury version with jumbo lump crab and lemon-garlic aioli that’s restaurant-level delicious.
Do you want me to share that one too?
