Crab Salad


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

  1. 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.
  2. 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.
  3. Add vegetables:
    Toss in the diced celery, red onion, dill (or parsley), and cucumber. Mix them into the dressing until evenly coated.
  4. 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.
  5. Chill:
    Refrigerate the crab salad for at least 30 minutes before serving to allow the flavors to meld.
  6. Serve:
    Serve the crab salad on a bed of lettuce or with crackers as an appetizer. Enjoy!

Leave a Comment