Save
This crab salad is the definition of easy elegance with every forkful delivering a burst of freshness. I often make it for picnics or lazy weekends and every time I do friends ask for the recipe. If you love quick salads that feel special but take very little effort this one is for you. Flaky crab meat and a creamy tangy dressing make the perfect bite for any summer day or light lunch.
I first made this when I needed to impress guests with little prep time and it was such a hit my family now asks for it year-round. When you crave something refreshing this salad always delivers and comes together in minutes.
Ingredients
- Crab meat: Fresh is best Look for lump crab for sweet taste and sturdy texture
- Mayonnaise: Adds creaminess and binds the salad together Choose a high-quality real mayo for best results
- Dijon mustard: Brings brightness and a gentle kick Select a smooth Dijon for balanced flavor
- Lemon juice: Lifts all the flavors and adds a zesty finish Freshly squeezed juice works wonders here
- Celery: Brings crunch and freshness Use crisp stalks for best texture
- Green onions: Offer color and mild onion notes Opt for young green onions for tenderness
- Salt and pepper: Essential seasonings to balance and bring out flavors Always use flaky sea salt and fresh-cracked black pepper if possible
Step-by-Step Instructions
- Gather Ingredients:
- Set out all the salad components before you begin Make sure crab meat is picked over for shell pieces and that celery and onions are chopped and ready
- Mix Dressing Base:
- In a large bowl gently combine mayonnaise Dijon mustard and lemon juice Whisk until smooth and blended so all the flavors meld
- Fold in Crab:
- Add crab meat to the bowl and using a soft spatula gently fold the dressing over the crab so the chunks stay whole This makes the salad look and feel luxurious
- Add Vegetables:
- Scatter in diced celery and sliced green onions Gently incorporate these additions so every bite has crunch without breaking up crab too much
- Season and Chill:
- Taste the salad and season generously with salt and pepper Adjust until just right Cover the bowl and refrigerate for at least thirty minutes to let flavors develop
- Serve:
- When ready to eat stir the salad gently and pile onto a bed of greens or into your favorite bread for sandwiches Enjoy chilled for best flavor and texture
Save
My favorite part is always the first bite when the sweet crab meets the zippy lemon I remember making this for my grandmother who taught me to always use fresh crab Her smile with each bite made this recipe an instant family tradition
How to Store Crab Salad
Always store leftover crab salad in a sealed container to keep flavors vibrant Place it at the front of your fridge so you remember to enjoy it soon For best taste eat within forty-eight hours If any liquid separates during storage simply give it a little stir before serving again
Ingredient Swaps
No fresh crab available Use high-quality refrigerated crab for a close substitute In a pinch imitation crab can work though the flavor will be milder For the dressing try half mayonnaise and half Greek yogurt for a lighter version Herbs such as dill or tarragon can replace green onions for a new twist
Serving Suggestions
- Spoon onto crisp romaine cups for a low carb option
- Top a toasted brioche roll for a picnic-ready sandwich
- Serve with crunchy crackers as a simple appetizer
- Pair with chilled white wine or icy lemonade for a refreshing meal
- Sometimes I even add a little diced mango for a tropical flair
Save
Origins and Variations
Crab salad has roots in coastal cuisines around the world from classic American delis to Japanese Kani salads Each version brings its own local twists The version I grew up with is all about highlighting fresh crab and creamy dressing but you can always add extra veggies or fruit for your family’s signature touch
Common Recipe Questions
- → What type of crab meat works best?
Fresh lump crab meat delivers the best flavor and texture. Canned or imitation can work in a pinch, but nothing matches the sweetness of real crab.
- → Can I make crab salad ahead of time?
Yes! Prepare it a few hours in advance and keep chilled. Flavors meld best after at least 30 minutes in the refrigerator.
- → How should I serve it?
Try it on a bed of lettuce or arugula, stuffed in a croissant, with crackers, or even in lettuce cups for a light bite.
- → Are there ingredient variations I can try?
Absolutely! Add diced peppers, fresh herbs like dill, swap mayo for Greek yogurt, or mix in fruit like mango for a tropical touch.
- → How long will leftovers stay fresh?
Store in an airtight container in the refrigerator and enjoy within 2 days for the freshest flavor and best texture.
- → Can I prepare this for a picnic or potluck?
Definitely! Keep it chilled in a cooler until ready to serve for a bright, crowd-pleasing dish that travels well.