Ingredients
- 1 lb crab meat (fresh, imitation, or a mix of both)
- 1 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp finely chopped celery
- 1/2 cup diced cucumber
- 1/4 cup red onion, finely chopped
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
- 1/2 tsp paprika (optional)
- 1 tbsp fresh dill (optional)
- 1 tbsp capers (optional)
- 1 tbsp Old Bay seasoning (optional for extra flavor)
Instructions
- Prepare the Crab Meat: If using fresh crab, carefully remove the meat from the shells, and break it into bite-sized pieces. If using imitation crab, chop it into small chunks.
- Mix the Dressing: In a large bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, pepper, paprika, and Old Bay seasoning. Mix until smooth.
- Add Vegetables and Herbs: Add the chopped celery, cucumber, red onion, parsley, and dill (if using) to the bowl with the dressing. Stir until everything is evenly coated.
- Combine Crab and Dressing: Gently fold the crab meat into the dressing and vegetable mixture. Be careful not to break up the crab too much.
- Adjust Seasoning: Taste and adjust seasoning with more salt, pepper, or lemon juice if necessary.
- Chill and Serve: Refrigerate the crab salad for at least 30 minutes to allow the flavors to meld together. Garnish with additional parsley or dill before serving, if desired.
- Serve: Serve as a light lunch, on crackers, or as a side dish to complement seafood or a summer meal. Enjoy!
Let me know if you’d like any variations or additional tips for this salad!