Print

Crab Salad

Print Recipe

This fresh and light crab salad combines tender crab meat with crisp vegetables and a tangy dressing, making it a perfect no-cook dish for a healthy lunch or appetizer.

Ingredients

Scale
  • 8 oz fresh crab meat
  • 1/2 cup celery, finely chopped
  • 1/4 cup red bell pepper, diced
  • 2 tbsp red onion, finely chopped
  • 1/4 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp fresh parsley, chopped
  • Mixed salad greens, for serving

Instructions

  1. In a medium bowl, gently flake the crab meat to remove any lumps.
  2. Add the chopped celery, red bell pepper, and red onion to the crab meat.
  3. In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth.
  4. Pour the dressing over the crab mixture and gently toss to coat all ingredients evenly.
  5. Fold in fresh parsley for added flavor.
  6. Chill the crab salad in the refrigerator for at least 30 minutes before serving.
  7. Serve over a bed of mixed salad greens or in lettuce cups as a refreshing appetizer or light meal.

Notes

For an extra burst of flavor, add a pinch of Old Bay seasoning or a few dashes of hot sauce. This salad is also delicious served on toasted bread as a sandwich.

Find it online: https://allfoodsrecipe.com/crab-salad-refreshing-appetizer/