Classic Crab Salad (Seafood Salad) 🦀🥗🍋
Prep Time: 15 mins | Chill Time: 30 mins | Total Time: 45 mins
Servings: 4
Ingredients
-
1 lb (450g) lump crabmeat (fresh, canned, or imitation), picked over for shells
-
½ cup celery, finely diced
-
¼ cup red onion or shallot, minced
-
2 tbsp fresh dill or parsley, chopped
-
1 tbsp fresh chives, snipped
-
Zest of 1 lemon + 1 tbsp juice
-
½ cup mayonnaise (or Greek yogurt for lightness)
-
1 tsp Dijon mustard
-
½ tsp Old Bay seasoning (or paprika + pinch of cayenne)
-
Salt & black pepper to taste
-
1 tsp Worcestershire sauce (optional)
-
Hot sauce to taste (optional)
For Serving:
-
Butter lettuce cups
-
Sliced avocado
-
Lemon wedges
-
Crackers or toasted baguette
Instructions
1. Prep the Crab:
-
Gently flake crabmeat into a bowl, removing any cartilage or shells.
2. Mix the Dressing:
-
In a small bowl, whisk mayonnaise, Dijon, lemon zest/juice, Old Bay, Worcestershire (if using), salt, and pepper.
3. Combine:
-
Fold dressing into crabmeat with celery, onion, dill, and chives until just mixed (don’t over-stir to keep lumps intact).
4. Chill & Serve:
-
Refrigerate 30+ minutes to let flavors meld.
-
Serve in lettuce cups or avocado halves, garnished with extra herbs and lemon.
Tips & Variations
✨ For Luxury: Add diced avocado just before serving or a splash of cognac.
✨ Bold Twist: Mix in 1 tbsp sriracha or ¼ cup diced mango.
✨ Low-Carb: Serve in cucumber cups or endive leaves.
✨ Make Ahead: Keeps 2 days in the fridge (add fresh herbs later).
This salad is creamy, briny, and bright—ideal for bridal showers, beach picnics, or a quick protein-packed lunch!
Would you like a spicy remoulade version or a melted cheese crab toast idea? 😊