Crab Salad
A delightful blend of sweet crab meat, crisp vegetables, and savory dressing, perfect for any occasion.
Ingredients
Main Ingredients
- 1 pound crab meat Fresh lump crab meat is ideal.
- 1 cup celery, chopped
- 1/2 cup red onion, chopped
- 1 cup bell pepper, chopped Any color works.
Dressing Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice Freshly squeezed for best flavor.
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon pepper
Optional Add-ins
- 1/2 cup avocado, chopped
- 1/2 cup corn, cooked
- 1/2 cup mango, chopped For a sweet twist.
- 2 tablespoons fresh herbs (dill or parsley), chopped For added flavor.
Instructions
Preparation
- If using canned or frozen crab, drain and rinse well to remove excess salt and water.
- Chop celery, red onions, and bell peppers finely for good texture.
Mixing
- In a bowl, whisk mayonnaise, lemon juice, Dijon mustard, salt, and pepper until combined.
- Gently fold the crab, vegetables, and dressing together in a large mixing bowl.
Chilling
- Let the salad sit in the fridge for at least 30 minutes to let the flavors meld.
Serving
- Present on a bed of greens, in a sandwich, or in a lettuce wrap.
Notes
Opt for Greek yogurt instead of mayonnaise for a healthier dressing. Consider seasonal variations with different veggies or fruits for variety.