Description
A cool, creamy, and vibrant Crab Salad, filled with tender crab, crisp celery, fresh dill, and a bright lemony dressing. Perfect for sandwiches, lettuce cups, or cracker-topping snacking.
Ingredients
- Crab meat, 1 pound, picked over and roughly shredded
- Mayonnaise, 1/2 cup
- Celery, 2 ribs, finely diced
- Red onion, 1/4 cup, finely diced
- Dijon mustard, 1 teaspoon
- Fresh lemon juice, 2 tablespoons
- Fresh dill, 2 tablespoons, chopped
- Kosher salt, 1/2 teaspoon, or to taste
- Black pepper, 1/4 teaspoon, freshly ground
Instructions
- Chill a large mixing bowl for a few minutes to help keep the salad crisp.
- Whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper in the chilled bowl until smooth.
- Fold in the crab meat, celery, red onion, and dill until evenly coated, taking care not to break up the crab too much.
- Cover and refrigerate for at least 30 minutes so the flavors meld and the salad chills thoroughly.
- Taste and adjust seasoning with a pinch more salt, pepper, or lemon juice as needed.
- Serve chilled in lettuce cups, on croissants, with crackers, or as a topping for baked potatoes.
Notes
- For lighter dressing, replace half the mayonnaise with plain Greek yogurt.
- Shred imitation crab by hand for a more natural, flaky texture.
- Use freshly squeezed lemon juice for the brightest flavor.
- Chill at least 30 minutes before serving for best texture and taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American Coastal
Nutrition
- Serving Size: about 1 cup
- Calories: 210
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 10 g
- Cholesterol: 45 mg
Keywords: crab salad, seafood salad, creamy crab, dill, lemon, picnic, no cook, summer salad, sandwich filling, lettuce cups