Delicious Crab Salad Recipe for Every Gathering Recipe
This delicious crab salad is a perfect blend of sweet lump crab meat, crunchy celery, and red bell pepper, all tossed in a tangy lemon-mayo dressing with fresh herbs. It’s an elegant, refreshing dish ideal for gatherings, picnics, or a light lunch, offering a delightful combination of textures and flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Salad Ingredients
- 1 lb (450 g) lump crab meat, cleaned
- 1 cup diced celery
- ½ cup diced red bell pepper
- ¼ cup fresh dill or parsley, chopped
Dressing
- ½ cup mayonnaise
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper, to taste
Instructions
- Prepare Ingredients: Check the crab meat thoroughly for any remaining shells and place it in a large mixing bowl. Wash the celery and red bell pepper, then finely dice them. Chop the fresh dill or parsley and squeeze fresh lemon juice from the lemons.
- Make the Dressing: In a separate bowl, combine the mayonnaise, freshly squeezed lemon juice, salt, and pepper. Whisk together until smooth and well blended. Taste and adjust seasoning as needed to balance tanginess and saltiness.
- Combine: Add the cleaned crab meat, diced celery, diced red bell pepper, and chopped herbs into the large bowl. Pour the prepared dressing over the salad ingredients. Gently fold everything together using a spatula or large spoon until the crab mixture is evenly coated with the dressing without breaking up the crab meat too much.
- Chill and Serve: Cover the crab salad with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the flavors to meld together and enhances the overall taste. Serve chilled as a refreshing appetizer or light main dish at your gathering.
Notes
- Ensure the crab meat is thoroughly checked for shells for a smooth eating experience.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
- Fresh herbs like dill add brightness; parsley can be used as a more mild alternative.
- This salad is best served chilled but can be stored in the refrigerator for up to 2 days.
- Add a pinch of Old Bay seasoning for a subtle seafood flavor twist, if desired.
Keywords: crab salad, seafood salad, lump crab meat, summer salad, picnic recipe, no cook salad, gluten free seafood dish
