Description
A refreshing and easy-to-make crab salad featuring lump crab meat tossed with a creamy, tangy dressing made from mayonnaise, Dijon mustard, fresh lemon juice, and aromatic vegetables. Perfect for sandwiches, wraps, or served on lettuce cups for a light and flavorful meal.
Ingredients
Scale
Main Ingredients
- 12 oz crab meat (lump or imitation)
- ½ cup mayonnaise
- ½ cup celery, finely diced
- 2 tbsp shallot or red onion, minced
- 1 tbsp fresh dill, chopped
- 1 tsp Dijon mustard
- 1 tbsp lemon juice (fresh)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
Optional Ingredients
- Hard-boiled egg, chopped
- Cayenne pepper, to taste
- Paprika, for garnish
- Diced cucumber
Instructions
- Prepare the crab: Gently shred or chop the crab meat and carefully check for any shell pieces to ensure a smooth texture.
- Dice aromatics: Finely chop the celery, shallot or red onion, and fresh dill, preparing the vegetables for mixing.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, salt, and black pepper until well combined.
- Combine: Fold the dressing into the crab meat and diced vegetables gently to maintain the flaky texture of the crab.
- Chill: Refrigerate the crab salad for at least 30 minutes to allow flavors to blend and to serve it chilled.
- Serve: Garnish with extra dill or a squeeze of lemon. Serve the crab salad in wraps, on croissants, or in lettuce cups as desired.
Notes
- Use lump crab meat for best flavor and texture, or imitation crab for a budget-friendly option.
- Adjust salt and pepper to taste depending on your preference.
- Optional ingredients like hard-boiled egg and diced cucumber add extra texture and flavor.
- Chilling the salad enhances the taste, so prepare it ahead for best results.
- Great served as a light lunch or appetizer.
