Crab Salad Recipe
A refreshing and creamy Crab Salad recipe combining tender crab meat with fresh herbs, tangy lemon, and a hint of spice from Old Bay seasoning. Perfect as a light lunch, sandwich filling, or appetizer.
- Author: luca
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Gluten Free
Salad Base
- 1 lb. crab meat (imitation or regular)
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon lemon juice
- 1/4 teaspoon lemon zest
- 1/4 teaspoon Dijon mustard
Vegetables & Herbs
- 1/4 cup celery, sliced
- 1 tablespoon red onion, diced
- 1 tablespoon fresh chives, sliced
- 1/2 tablespoon fresh dill, roughly chopped
Seasonings
- 1/2 teaspoon celery salt
- 1/2 teaspoon Old Bay seasoning
- Kosher salt, to taste
- Ground black pepper, to taste
- Combine Ingredients: In a large mixing bowl, add the crab meat, mayonnaise, sour cream, lemon juice, lemon zest, Dijon mustard, celery, red onion, fresh chives, and fresh dill.
- Mix Thoroughly: Using a spoon or spatula, gently fold all the ingredients together until fully combined and the crab is evenly coated with the dressing.
- Season to Taste: Add celery salt, Old Bay seasoning, kosher salt, and ground black pepper. Mix again and taste to ensure the flavors balance well.
- Adjust Seasonings: If desired, add extra fresh dill, chives, salt, or pepper according to your preference to enhance the flavor.
- Serve: Chill the crab salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Serve on its own, in a sandwich, or over greens.
Notes
- Use fresh lump crab meat for the best flavor, but imitation crab works well for a budget-friendly option.
- Chilling the salad before serving enhances flavor and texture.
- Can be served as a sandwich filling, on crackers as an appetizer, or as a light salad over greens.
- Adjust Old Bay seasoning carefully to avoid overpowering the delicate crab flavor.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup)
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 70 mg
Keywords: crab salad, seafood salad, easy crab recipe, summer salad, no-cook salad