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Crab Salad

Crab Salad
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A fresh, light, and easy-to-make Crab Salad perfect for summer meals, combining tender lump crab meat with crunchy vegetables and a zesty, creamy dressing. Ideal for light lunches, picnics, or warm-weather gatherings, this recipe is quick to prepare, nutritious, and easily customizable to suit your taste.

Ingredients

Scale

Seafood

  • 8 oz fresh lump or jumbo lump crab meat, shells removed

Vegetables

  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely diced
  • 1/2 cup cucumber, finely diced

Dressing

  • 1/3 cup mayonnaise (light or full-fat based on preference)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill or parsley, chopped
  • Salt, to taste
  • Black pepper, to taste

Optional Add-ons and Variations

  • 1/2 avocado, diced (for creamy richness)
  • Dash of cayenne pepper or diced jalapeño (for spice)
  • 1/4 cup Kalamata olives and 1/4 cup feta cheese (for Greek style)
  • 1/2 cup cooked quinoa or farro (for whole-grain boost)
  • Substitute Greek yogurt for mayonnaise for a lighter dressing

Instructions

  1. Prepare the Ingredients: Gently flake the crab meat, ensuring all shells are removed. Finely dice celery, cucumber, and red onion to ensure even distribution throughout the salad.
  2. Mix the Dressing: In a bowl, whisk together mayonnaise, lemon juice, chopped fresh dill or parsley, salt, and pepper until smooth and well combined.
  3. Combine Everything: Carefully fold the crab meat and chopped vegetables into the dressing, taking care not to break up the crab too much to maintain texture.
  4. Chill and Serve: Refrigerate the crab salad for at least 30 minutes to allow the flavors to meld. Serve chilled for the freshest and most refreshing experience.

Notes

  • Use fresh or high-quality lump crab meat for best flavor and texture.
  • Gently fold ingredients to keep the salad light and fluffy; avoid overmixing.
  • Adjust lemon juice and seasoning to your taste for balanced flavor.
  • Chill the salad before serving to enhance flavor melding and refreshing texture.
  • Serve the salad cold, especially on hot days, for maximum refreshment.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Freezing is not recommended as it may cause mushy texture upon thawing.
  • This salad is naturally gluten-free when paired with gluten-free sides.

Nutrition

Keywords: crab salad, summer salad, seafood salad, light lunch, gluten-free appetizer, easy crab recipe

Find it online: https://cherrycooks.com/crab-salad/