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Crab Salad

Crab salad combines lump crab meat with a creamy mayonnaise dressing, crisp celery, fresh lemon, and Old Bay seasoning. Gently folding the crab keeps the larger pieces intact, and chilling it for at least 20 minutes lets the flavors come together.
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Prep Time 10 minutes
chilling 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 lb crab meat lump, picked over for shells
  • 0.33 cup mayonnaise
  • 0.5 cup celery finely chopped
  • 1 tbsp lemon juice fresh
  • 1 tsp Dijon mustard
  • 0.5 tsp Old Bay seasoning
  • 1 tbsp parsley fresh, chopped
  • 0.13 tsp black pepper

Method
 

  1. Gently check the crab meat for any remaining shells and set it aside.
  2. In a medium bowl, stir together the mayonnaise, celery, lemon juice, Dijon mustard, Old Bay seasoning, parsley, and black pepper.
  3. Add the crab and fold gently until just combined, keeping the larger pieces intact.
  4. Cover and refrigerate for at least 20 minutes before serving.

Notes

Gently fold the crab to keep the larger pieces intact. Refrigerate leftovers for up to 2 days; freezing is not recommended. For a lighter option, replace the mayonnaise with plain Greek yogurt.