Ingredients
Scale
- 1 pound fresh or canned crab meat (preferably lump or jumbo)
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 2 tablespoons chopped fresh chives or green onions
- 1/2 cup diced celery
- 1/4 cup diced red bell pepper
- Salt and freshly ground black pepper to taste
- Optional: chopped fresh dill or parsley for garnish
Instructions
- Start by carefully draining any excess liquid from the crab meat if using canned. Gently pick through the crab to remove shells or cartilage, ensuring a smooth, tender texture in your salad.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, chopped chives, salt, and pepper. Taste and adjust seasonings as needed to create a balanced, flavorful dressing.
- In a large mixing bowl, gently fold the crab meat with diced celery, red bell pepper, and the prepared dressing. Be careful not to break up the crab too much—it should remain tender and chunky.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld beautifully. Chill longer if you prefer a more developed taste.
- Once chilled, transfer the crab salad to a serving dish. Garnish with chopped dill or parsley for a fresh finishing touch. Pair with crusty bread or greens for serving.
Notes
- Use high-quality crab meat (lump or jumbo) for the best flavor and texture.
- Chill the salad for at least 30 minutes before serving to enhance flavor development.
- For a healthier twist, substitute mayonnaise with Greek yogurt or mashed avocado.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Seafood
- Method: Mixing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal Kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 60 mg