This classic crab salad is a delightful mix of sweet crab meat, crisp celery, and a creamy, tangy dressing. It’s perfect for sandwiches, wraps, or served on its own as a light lunch or appetizer.
Ingredients:
- 1 pound cooked crab meat (lump crab meat or imitation crab meat)
- 1/2 cup mayonnaise
- 2 tablespoons sour cream (or Greek yogurt)
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 celery rib, finely chopped
- 2 tablespoons chopped fresh dill (or 1 teaspoon dried dill)
- Salt and pepper to taste
Instructions:
- Prepare the Crab Meat: If using lump crab meat, gently flake it into bite-sized pieces. If using imitation crab meat, chop it into similar-sized pieces.
- Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lemon juice, and Dijon mustard.
- Combine Ingredients: Add the crab meat, chopped celery, and dill to the dressing. Gently toss to combine, being careful not to break up the crab meat too much.
- Season: Season with salt and pepper to taste.
- Chill: Cover the bowl and refrigerate for at least 30 minutes, or preferably 1-2 hours, to allow the flavors to meld and the salad to chill thoroughly.
- Serve: Serve the crab salad chilled, on its own, in sandwiches, wraps, or on crackers.
Tips and Variations:
- Crab Meat Variety: You can use different types of crab meat, such as backfin or claw meat, depending on your preference and budget.
- Vegetable Additions: Add other finely chopped vegetables like red onion, bell pepper, or cucumber.
- Spice it Up: Add a dash of hot sauce or a pinch of cayenne pepper for a spicy kick.
- Fresh Herbs: Use other fresh herbs like parsley, chives, or tarragon instead of or in addition to dill.
- Lemon Zest: Add lemon zest to the dressing for a brighter flavor.
- Avocado: Add diced avocado for a creamy texture and richness.
- Make it Lighter: Use light mayonnaise or all Greek yogurt for a lighter dressing.
Enjoy your delicious Creamy Crab Salad!