Description
This Crab Salad recipe is a delightful and easy-to-make dish perfect for a light lunch or a refreshing snack. Made with imitation crab meat or lump crab meat, mixed with a creamy dressing and crunchy vegetables, it’s a versatile dish that can be enjoyed in various ways.
Ingredients
Scale
Crab Salad:
- 1 pound imitation crab meat or lump crab meat (chopped)
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 cup celery (finely chopped)
- 1/4 cup red onion (finely diced)
- 2 tablespoons fresh parsley (chopped)
- 1/4 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a large mixing bowl, combine the mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning, salt, and black pepper. Whisk until smooth.
- Add the chopped crab meat, celery, red onion, and parsley. Gently fold the ingredients together until evenly coated with the dressing.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled as a sandwich filling, over a bed of lettuce, in lettuce cups, or with crackers.
Notes
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
- If using real lump crab meat, be sure to check for shell fragments.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 240
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg
