Description
This Classic Crab Salad is a fresh and flavorful dish combining delicate crab meat with a tangy, creamy dressing. Perfectly balanced with celery crunch, shallot bite, and fresh herbs, it’s a quick and easy recipe ideal for a light lunch, appetizer, or part of a seafood spread.
Ingredients
Dressing
- ⅔ cup mayonnaise
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard
- ½ teaspoon paprika
- ¼ teaspoon kosher salt
- Pinch of freshly ground black pepper
Salad
- 1 pound crab meat (or imitation crab meat), roughly chopped
- 2 ribs celery, finely diced
- 2 tablespoons finely diced shallot (or red onion)
- 1 tablespoon roughly chopped fresh herbs (parsley, chives, or dill)
Instructions
- Make Dressing: In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, paprika, kosher salt, and freshly ground black pepper until smooth and well combined. Set the dressing aside.
- Combine Salad Ingredients: In a large mixing bowl, add the roughly chopped crab meat, finely diced celery, and finely diced shallot or red onion. Mix gently to combine.
- Add Dressing to Salad: Pour the prepared dressing over the crab mixture. Stir carefully to evenly coat the crab and vegetables with the creamy dressing without breaking up the crab too much.
- Garnish and Serve: Sprinkle the roughly chopped fresh herbs on top of the salad as a garnish. Serve immediately for the freshest flavor or chill in the refrigerator for up to an hour to meld flavors before serving.
Notes
- Use fresh lump crab meat when possible for best flavor and texture.
- Imitation crab meat can be used as a budget-friendly substitute.
- Adjust the amount of lemon juice and mustard to taste if you prefer a tangier dressing.
- This salad can be served on its own, in lettuce cups, or as a sandwich filling.
- Chilling the salad for a short time enhances the flavor but avoid letting it sit too long to prevent the celery from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
