Here’s a fresh and flavorful crab salad—perfect for sandwiches, wraps, or served on a bed of greens 🦀🥗
Crab Salad
Ingredients (serves 2–4)
- 8 oz cooked crab meat (lump or claw)
- 2–3 tbsp mayonnaise (or Greek yogurt for lighter option)
- 1 tsp Dijon mustard
- 1 celery stalk, finely chopped
- 1 small red bell pepper, finely chopped
- 1–2 green onions, chopped
- 1 tsp lemon juice
- Salt & black pepper, to taste
- Optional: chopped fresh parsley or dill
Instructions
- Prepare crab
- Pick through crab meat to remove shells. Gently flake into a bowl.
- Mix salad
- Add mayonnaise, mustard, lemon juice, celery, bell pepper, green onions, salt, and pepper.
- Gently fold until combined, keeping crab lumps intact.
- Chill
- Refrigerate at least 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 kick: Add a dash of hot sauce or a pinch of cayenne.
- Crunchy: Mix in diced cucumber or water chestnuts.
- Creamy twist: Fold in a little cream cheese for richer texture.
- Avocado version: Dice avocado and gently fold in just before serving.
If you want, I can give you a classic East Coast-style crab salad, a low-fat version, or a tangy citrus-herb crab salad perfect for summer.
