Description
This creamy and refreshing crab salad is packed with tender lump crab meat, crisp celery, sweet red bell peppers, and a light lemony mayo dressing. It’s a perfect chilled dish for warm days, seafood platters, or elegant appetizers.
Ingredients
Units
Scale
- 1 lb lump crab meat (drained and checked for shells)
- 1 cup celery, finely chopped
- 1/2 cup red bell pepper, finely diced
- 1/4 cup fresh dill or parsley, chopped
- 1/2 cup mayonnaise
- 2 tbsp freshly squeezed lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- In a large mixing bowl, combine the crab meat, chopped celery, red bell pepper, and fresh herbs.
- In a small bowl, whisk together the mayonnaise and lemon juice until smooth.
- Pour the dressing over the crab mixture and gently fold together until well coated.
- Season with salt and pepper to taste. Adjust lemon juice or mayo for desired creaminess.
- Cover and refrigerate for at least 30 minutes to chill and allow flavors to meld.
- Serve cold, garnished with extra herbs if desired. Enjoy in lettuce cups, on toast, or as a side.
Notes
- Use fresh lump crab meat for best flavor and texture.
- Gently fold to avoid breaking up the crab meat too much.
- Customize with chopped green onion or a dash of hot sauce for added flavor.
- Great for make-ahead meals or elegant appetizers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 80 mg
