Creamy Crab Salad
Whether you’re planning a brunch, light lunch, or need a quick appetizer for guests, this salad is a crowd-pleaser.
Equipment
- Mixing Bowl
- Knife
- Cutting board
- Measuring spoons
- Spatula or spoon
- Serving dish
Ingredients
For the Salad:
- 2 cups cooked crab meat or imitation crab
- 1/2 cup celery finely diced
- 1/4 cup red onion finely chopped
- 1/4 cup sweet corn optional, but adds a nice touch
- 1/4 cup cucumber diced (optional for added crunch)
For the Dressing:
- 1/2 cup mayonnaise use a good quality mayo for the best flavor
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice fresh is best
- 1/2 tsp garlic powder
- 1/4 tsp paprika for a little smokiness
- Salt and pepper to taste
For Garnish:
- Fresh parsley or dill chopped (optional but makes it look extra fresh)
Instructions
Step 1: Prepare the Crab Meat
- If using fresh or frozen crab, thaw it in the fridge overnight, or run it under cold water to speed up the process. Drain thoroughly.
- If you’re using imitation crab, simply chop it into bite-sized pieces.
- Pro Tip: Gently pull apart any chunks of crab with your fingers to preserve its delicate texture. Avoid overworking it so it stays tender.
Step 2: Chop the Vegetables
- Dice the celery into small, uniform pieces. You’ll want a good amount of crunch, so don’t make the pieces too small.
- Finely chop the red onion. For a milder taste, you can soak the onion in ice water for 5 minutes before chopping to reduce the sharpness.
- Optional: Dice the cucumber and add it to the mix for extra crunch and freshness.
- Pro Tip: For even-sized vegetables, use a sharp knife and cut all pieces to a similar size, so each bite has a perfect balance of crab and crunch.
Step 3: Make the Dressing
- In a separate mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, garlic powder, and paprika.
- Whisk everything together until smooth and well-combined.
- Season with salt and pepper to taste. If you want more tang, add a little extra lemon juice or mustard.
- Pro Tip: Taste the dressing as you go! Adjust the seasoning to your liking, especially the lemon juice for added brightness.
Step 4: Combine the Ingredients
- In a large mixing bowl, add the prepared crab, chopped vegetables, and any optional ingredients (like corn or cucumber).
- Pour the creamy dressing over the mixture and gently fold everything together with a spatula.
- Be careful not to mash the crab; you want to keep the pieces intact.
- Pro Tip: Use a folding motion (not stirring vigorously) to mix the salad. This helps keep the crab meat in nice, large pieces.
Step 5: Garnish and Serve
- Transfer the salad to your serving dish and garnish with freshly chopped parsley or dill, if desired. This adds a pop of color and a fresh herbal note.
- Serve the salad chilled. It’s perfect on a bed of lettuce, with crackers, or even in a sandwich.
- Pro Tip: Chill the salad for at least 30 minutes before serving. This allows the flavors to meld together and taste even better!
Notes
Estimated Nutritional Value (Per Serving)
- Calories: ~220–250 kcal
- Protein: ~12–15g
- Fat: ~18–20g
- Carbohydrates: ~6–8g
- Sugar: ~2g
- Fiber: ~1g
- Sodium: ~400–600mg
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.