Crab Salad
A light and refreshing crab salad combining tender crab meat with crisp vegetables and a zesty dressing, perfect for a healthy lunch or appetizer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 8 oz fresh crab meat
- 1 cup celery, finely chopped
- ½ cup red bell pepper, diced
- 2 tablespoons red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- Lettuce leaves, for serving
Instructions
- In a large bowl, gently combine the crab meat, celery, red bell pepper, red onion, and parsley.
- In a small bowl, whisk together the mayonnaise, lemon juice, and Dijon mustard until smooth.
- Pour the dressing over the crab mixture and toss gently to coat evenly.
- Season with salt and black pepper to taste.
- Chill the salad in the refrigerator for 15–20 minutes before serving.
- Serve the crab salad on a bed of lettuce leaves or in a sandwich, as desired.
Notes
For a lighter option, substitute mayonnaise with Greek yogurt or add diced avocado for extra creaminess.
Find it online: https://thefoodieplanner.com/crab-salad-delicious-easy/