Here’s a simple and delicious Crab Salad—fresh, creamy, and versatile 🦀🥗
Crab Salad
Ingredients (serves 2–4)
- 8 oz cooked crab meat (lump or claw), picked through for shells
- 2–3 tbsp mayonnaise (or Greek yogurt for lighter option)
- 1 tsp Dijon mustard
- 1 stalk celery, finely chopped
- 1 small red bell pepper, finely chopped
- 1–2 green onions, chopped
- 1 tsp lemon juice
- Salt & pepper, to taste
- Optional: fresh parsley or dill for garnish
Instructions
- Prepare crab
- Gently flake crab meat into a mixing bowl, removing any shells.
- Mix ingredients
- Add mayonnaise, Dijon mustard, lemon juice, celery, bell pepper, and green onions.
- Fold gently to combine without breaking up the crab too much.
- Season with salt and pepper.
- Chill
- Refrigerate 30 minutes for flavors to meld.
- Serve
- On lettuce leaves, in a sandwich, in a wrap, or with crackers.
- Garnish with parsley or dill if desired.
Tips & Variations
- Spicy: Add a dash of hot sauce or cayenne.
- Extra crunch: Fold in diced cucumber or water chestnuts.
- Creamy version: Mix in a little cream cheese.
- Avocado twist: Gently fold in diced avocado just before serving.
If you want, I can also give a zesty citrus-herb crab salad version or a classic East Coast-style crab salad.
