Description
Prepare this quick, no-cook crab salad in under 15 minutes. It features a creamy, zesty dressing and works well for sandwiches, lettuce wraps, or as a light side dish.
Ingredients
Scale
- 1 pound crab meat (real or imitation), flaked
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 stalk celery, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Place the flaked crab meat in a medium bowl.
- In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth. This is your creamy dressing.
- Add the chopped celery, parsley, and dill to the crab meat.
- Pour the dressing over the crab mixture.
- Gently fold all ingredients together until the crab is evenly coated. Do not overmix.
- Taste and adjust seasoning if needed. Serve immediately or chill for later use.
Notes
- For a low-carb option, use Greek yogurt instead of mayonnaise for part of the dressing base.
- If using imitation crab (surimi), ensure you squeeze out any excess liquid before flaking.
- This salad tastes best when served cold on crackers, in lettuce cups, or piled onto toasted bread for a sandwich.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Lunch
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 3
- Sodium: 550
- Fat: 24
- Saturated Fat: 4
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 22
- Cholesterol: 75