Description
This fresh and flavorful Crab Salad combines tender cooked crab meat with a creamy, tangy dressing of mayonnaise, lemon juice, and Dijon mustard. Enhanced with crunchy celery, sharp red onion, and bright parsley, it’s a light and satisfying dish perfect for warm days or as a refreshing appetizer.
Ingredients
Scale
Salad Ingredients
- 340 g cooked crab meat, picked clean
- 2 celery stalks, finely chopped
- 0.25 cup red onion, finely chopped
- 1 tablespoon fresh parsley, chopped
Dressing
- 120 g mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Prepare the dressing: In a mixing bowl, combine mayonnaise, lemon juice, Dijon mustard, salt, and black pepper until smooth and well blended, forming a creamy dressing base.
- Add vegetables and herbs: Add the finely chopped celery, red onion, and fresh parsley to the dressing. Mix gently to evenly distribute these ingredients without mashing them.
- Incorporate crab meat: Carefully fold in the cooked crab meat into the dressing mixture, taking care to keep the delicate crab pieces intact for the best texture.
- Adjust seasoning: Taste the salad and adjust the seasoning by adding more salt, pepper, or lemon juice as desired to balance the flavors perfectly.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 15 minutes to allow the flavors to meld together and serve chilled.
- Serve: Once chilled, serve the crab salad cold as a refreshing appetizer or light meal accompaniment. Enjoy your deliciously creamy crab salad!
Notes
- Use fresh cooked crab meat for the best flavor and texture.
- If you prefer a lighter dressing, substitute some mayonnaise with Greek yogurt.
- Adding a pinch of Old Bay seasoning can enhance the seafood flavor.
- This salad pairs well with crackers, toasted bread, or atop fresh greens.
- Store leftovers covered in the refrigerator and consume within 1-2 days for freshness.
