Here’s a light and flavorful Crab Salad—perfect for sandwiches, lettuce wraps, or on its own 🦀🥗
Classic Crab Salad
Ingredients (serves 4)
- 8 oz lump crab meat (fresh or canned, drained)
- ¼ cup mayonnaise (or Greek yogurt for lighter version)
- 1 tsp Dijon mustard
- 1 tsp lemon juice (fresh is best)
- 1 celery stalk, finely diced
- 2 green onions, thinly sliced
- ¼ tsp Old Bay seasoning (optional)
- Salt & pepper, to taste
- Optional: chopped fresh parsley or dill
- Optional: diced red bell pepper or cucumber for extra crunch
Instructions
- Prepare crab
- Check crab meat for shells and pick through gently.
- Mix dressing
- In a bowl, combine mayonnaise, mustard, lemon juice, Old Bay (if using), salt, and pepper.
- Combine ingredients
- Gently fold in crab meat, celery, green onions, and any optional veggies or herbs.
- Chill
- Refrigerate at least 30 minutes to allow flavors to meld.
- Serve
- On sandwich bread or croissants
- In lettuce cups for a light option
- As a dip with crackers or cucumber slices
Tips & Variations
- Spicy kick: Add a few drops of hot sauce or a pinch of cayenne
- Creamy: Use extra mayonnaise or a mix of mayo + cream cheese
- Citrus boost: Add a little orange or lime juice for a fresh twist
- Avocado crab salad: Fold in diced avocado for creaminess and healthy fats
If you want, I can give a “crab salad for a party platter” version that’s dressed just right for stacking on crackers or as finger sandwiches.
Do you want me to do that?
