Description
A simple, cool crab salad perfect for warm weather gatherings.
Ingredients
Scale
- 1 pound lump crab meat, picked over
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 stalk celery, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Gently place the crab meat in a medium bowl.
- In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper.
- Add the chopped celery and parsley to the mayonnaise mixture. Stir to combine.
- Pour the dressing over the crab meat.
- Use a rubber spatula to gently fold the dressing into the crab meat until just combined. Avoid breaking up the crab lumps too much.
- Cover the bowl and chill in the refrigerator for at least 30 minutes before serving.
Notes
- Serve the salad on lettuce cups or with crackers.
- You can substitute fresh dill for parsley if you prefer that flavor.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Salad
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 1
- Sodium: 350
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 25
- Cholesterol: 120
Keywords: crab salad, summer picnic, seafood salad, cold salad, refreshing crab