This refreshing and easy-to-make crab salad is a perfect dish for a light lunch or an appetizer. It combines the sweet and delicate flavors of crab with crisp vegetables and a tangy dressing, offering a perfect blend of texture and taste.
Ingredients
- 1 lb (450g) imitation crab meat (or real crab meat, shredded)
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp Old Bay seasoning (optional)
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh dill, chopped (or parsley)
- 1/4 cup cucumber, finely diced
- Salt and pepper, to taste
- Lettuce leaves or crackers (for serving)
Instructions
- Prepare the crab:
If you’re using imitation crab, shred it into bite-sized pieces. If using real crab, ensure it’s properly cleaned and shredded. - Mix the dressing:
In a large mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, and Old Bay seasoning (if using). Stir well to create a smooth dressing. - Add vegetables:
Toss in the diced celery, red onion, dill (or parsley), and cucumber. Mix them into the dressing until evenly coated. - Incorporate the crab:
Gently fold in the shredded crab meat, ensuring that it’s fully combined with the dressing and vegetables. Season with salt and pepper to taste. - Chill:
Refrigerate the crab salad for at least 30 minutes before serving to allow the flavors to meld. - Serve:
Serve the crab salad on a bed of lettuce or with crackers as an appetizer. Enjoy!