Description
This Crab Salad recipe is a light, refreshing dish perfect for any occasion. Made with lump crab meat and a zesty dressing featuring mayonnaise, Dijon mustard, lemon juice, and Old Bay seasoning, it’s enhanced with crunchy celery, bell pepper, and onion for texture and fresh herbs for brightness. Ideal served chilled on lettuce leaves with crackers or crusty bread, this salad makes a delightful appetizer or light meal.
Ingredients
Crab Salad
- 1 pound lump crab meat (fresh or canned, drained)
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 2 stalks celery, finely chopped
- 1 small red bell pepper, finely chopped
- 1 small red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional)
- 1 tablespoon capers, drained (optional)
To Serve
- Lettuce leaves
- Crackers or crusty bread
Instructions
- Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, onion powder, salt, and black pepper until smooth and well combined to create a flavorful dressing base.
- Combine Salad Ingredients: Gently fold in the lump crab meat, finely chopped celery, red bell pepper, red onion, parsley, and dill if using. Take care not to break up the crab meat to maintain its delicate texture throughout the salad.
- Add Capers: If desired, fold in the drained capers gently to add a pleasant briny note and enhance the overall flavor complexity.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the crab salad for at least 30 minutes. This resting time allows the flavors to meld and intensify, resulting in a more cohesive taste.
- Serve: Serve the chilled crab salad on a bed of fresh lettuce leaves accompanied by crackers or slices of crusty bread, making for a light and satisfying dish ideal for gatherings or a quick lunch.
Notes
- Use lump crab meat for the best texture and flavor; canned crab can be used in a pinch but drain thoroughly.
- Adjust seasoning and Old Bay based on your spice preference.
- Chilling the salad is essential to let the flavors marry and improve taste.
- Optional ingredients like dill and capers add an extra depth of flavor but can be omitted if unavailable.
- Serve immediately after chilling; leftovers can be refrigerated up to 2 days in an airtight container.
