Description
This Refreshing Crab Seafood Salad with Dill and Herbs is a light and flavorful dish perfect for summer. Combining tender crab meat with a tangy mayonnaise-based dressing enhanced by fresh dill, parsley, lemon juice, and a touch of Dijon mustard, it’s quick to prepare and delightfully versatile. Enjoy it on its own, as a sandwich filling, or served with crackers or in lettuce cups for a fresh, satisfying meal.
Ingredients
Salad Ingredients
- 1 pound imitation crab meat or lump crab meat, chopped
- 1 celery stalk, finely diced
- 2 tablespoons red onion, finely diced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
Dressing Ingredients
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise, fresh lemon juice, Dijon mustard, garlic powder, salt, and black pepper until the mixture is smooth and well combined.
- Add the Crab and Vegetables: Gently fold in the chopped crab meat, finely diced celery, red onion, fresh dill, and parsley. Mix carefully to evenly coat the crab with the dressing without breaking up the crab pieces.
- Adjust Seasoning: Taste the salad and adjust the seasoning with additional salt, pepper, or even a pinch of Old Bay seasoning or hot sauce if desired, to enhance the flavors.
- Chill the Salad: Cover the bowl and refrigerate the crab salad for at least 30 minutes to allow the flavors to meld and develop fully.
- Serve: Serve the chilled crab salad on a bed of lettuce, with crackers, in a sandwich, or stuffed into avocado halves for a fresh and light meal option.
Notes
- Use real lump crab meat for a more luxurious and authentic flavor.
- Add a pinch of Old Bay seasoning or a few dashes of hot sauce to customize the flavor profile.
- This salad is also excellent wrapped in butter lettuce leaves or served as a seafood dip.
