Easy Crab Salad

This easy crab salad is a refreshing and light dish perfect for summer gatherings or a quick lunch. Made with fresh crab meat, crisp vegetables, and a zesty dressing, it's both delicious and nutritious.

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Course: Appetizer, Salad

Cuisine: American

Keyword: crab salad, easy crab salad, seafood salad

Prep Time: 15

Total Time: 15

Servings: servings

Calories: 220kcal

Ingredients

For the Salad

8 oz fresh crab meat preferably lump crab meat
1 cup celery finely diced
1 cup red bell pepper finely diced
1/2 cup red onion finely diced
1/4 cup fresh parsley chopped

For the Dressing

1/4 cup mayonnaise use a light version for fewer calories
1 tbsp Dijon mustard adds a tangy flavor
1 tbsp lemon juice freshly squeezed for best flavor
1/2 tsp salt adjust to taste
1/4 tsp black pepper freshly ground

Instructions

Prepare the Vegetables

Finely dice the celery, red bell pepper, and red onion. This ensures that the vegetables mix well with the crab meat and dressing, providing a balanced flavor in every bite.

Make the Dressing

In a small mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Whisk together until smooth and well combined. This dressing will add creaminess and a zesty kick to the salad.

Combine Ingredients

In a large mixing bowl, gently fold the crab meat, diced vegetables, and chopped parsley together. Be careful not to break up the crab meat too much; you want to maintain some chunks for texture.
Pour the dressing over the crab mixture and gently toss to combine. Ensure that all ingredients are evenly coated with the dressing.

Serve

Transfer the crab salad to a serving dish. You can serve it immediately or refrigerate it for about 30 minutes to allow the flavors to meld. Serve chilled, either on its own or on a bed of lettuce.

Notes

For a variation, consider adding diced avocado or a splash of hot sauce for some heat. This salad pairs well with crackers or as a filling for sandwiches.

Nutrition