Crab Salad
A light and refreshing crab salad combining tender crab meat with crisp vegetables and a zesty dressing, perfect for a healthy lunch or appetizer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 8 oz fresh crab meat
- 1 cup diced celery
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh parsley
- 1/4 cup mayonnaise
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- Mixed salad greens for serving
Instructions
- In a medium bowl, gently combine crab meat, celery, red bell pepper, red onion, and parsley.
- In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth.
- Pour the dressing over the crab mixture and toss gently to coat without breaking up the crab meat.
- Chill the salad in the refrigerator for at least 30 minutes to meld flavors.
- Serve the crab salad atop mixed salad greens or in a sandwich as desired.
Notes
For extra flavor, add a teaspoon of Old Bay seasoning to the dressing or serve with avocado slices.
Find it online: https://cakesbybelinda.com/crab-salad-appetizers-drinks/