Print

Easy Crab Salad

Easy Crab Salad
Print Recipe

Easy Crab Salad is a fresh, flavorful, and simple seafood dish that combines sweet crab meat with crisp celery, mild red onion, and a creamy dressing of mayonnaise or Greek yogurt, brightened with lemon juice and fresh herbs. Perfect as a light lunch, appetizer, or picnic treat, it is quick to prepare, customizable, and naturally gluten-free.

Ingredients

Scale

Salad Ingredients

  • 8 oz fresh, canned, or lump crab meat, drained and flaked
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely diced
  • 2 tbsp fresh lemon juice
  • 1/4 cup mayonnaise or Greek yogurt
  • 2 tbsp fresh dill or parsley, chopped
  • Salt, to taste
  • Black pepper, to taste

Optional Variations

  • 1/2 avocado, diced (for creaminess and healthy fats)
  • 1 tsp chopped jalapeños or a dash of cayenne pepper (for a spicy kick)
  • 2 tbsp olive oil and 1 tbsp vinegar (to substitute mayonnaise for a light vinaigrette)
  • 2 tbsp chopped almonds or walnuts (for extra texture)
  • Fresh tarragon or chives instead of dill or parsley (for a unique herbal twist)

Instructions

  1. Prepare the Crab Meat: Gently drain and flake the crab meat into bite-sized pieces, carefully removing any shells. Keep the crab tender and intact to retain its desirable texture.
  2. Chop Fresh Vegetables: Finely dice the celery and red onion to provide a crisp contrast to the soft crab, enhancing flavor and texture.
  3. Combine Ingredients: In a medium bowl, mix the crab meat, diced celery, and red onion. Add the chopped herbs, then season with salt and black pepper to taste for depth of flavor.
  4. Add the Dressing: Stir in the mayonnaise or Greek yogurt along with the fresh lemon juice. Gently mix everything until just combined, being careful not to break up the crab pieces.
  5. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld beautifully. Serve chilled or at room temperature.

Notes

  • Use fresh or high-quality crab meat whenever possible for the best flavor and texture.
  • Refrigerate the salad before serving to enhance flavors and keep it refreshingly cool.
  • Mix gently to preserve the delicate texture of the crab and avoid mushiness.
  • Add a sprinkle of lemon zest for an extra burst of citrus aroma and brightness.
  • If the salad feels too thick, add a touch of olive oil to create a silkier consistency.
  • Store leftovers in an airtight container in the refrigerator for up to two days.
  • Do not freeze the salad as crab meat texture and flavor will deteriorate.
  • Serve cold or at room temperature; avoid reheating to preserve the crab’s delicate flavor and texture.

Nutrition

Keywords: crab salad, easy crab salad, seafood salad, gluten free appetizer, quick crab recipe, healthy crab salad

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