Description
This Crab Salad recipe is a light, creamy, and refreshing dish made with imitation or real crab, crisp vegetables, and a tangy mayo-based dressing. Perfect for sandwiches, lettuce wraps, or served chilled as a side or appetizer.
Ingredients
Units
Scale
- 1 lb imitation crab meat or lump crab, shredded or chopped
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup celery, finely diced
- 2 tablespoons red onion, finely diced
- 1 tablespoon fresh dill or parsley, chopped
- Salt and black pepper to taste
Instructions
- In a large mixing bowl, combine the crab meat, celery, red onion, and dill or parsley.
- In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, and pepper.
- Pour the dressing over the crab mixture and gently stir to combine until evenly coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled on lettuce leaves, as a sandwich, or with crackers.
Notes
- Use real lump crab meat for a more luxurious version, but imitation crab is more budget-friendly and still delicious.
- Adjust mayo and lemon juice to your preferred creaminess and tanginess.
- Chill well before serving for the best flavor.
- Add chopped cucumber or bell pepper for extra crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 25mg