Description
A creamy, comforting crab salad with fresh herbs and tangy lemon, perfect for summer gatherings or light meals. Lightly chilled for optimal flavor, this dish is as versatile as it is delicious.
Ingredients
2 cups cooked crab meat (fresh or canned)
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
1/4 cup finely chopped celery
1 tablespoon Dijon mustard (optional)
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
1/4 cup finely grated onion
Salt and cracked black pepper to taste
2 tablespoons sweet pickle relish (optional)
Instructions
Gather ingredients and chill bowl if desired
In a large bowl, gently fold crab meat with mayonnaise
Add lemon juice, Dijon mustard, celery, herbs, onion, and relish
Season generously with salt and pepper
Form into a mound or spread over lettuce greens
Chill for at least 30 minutes before serving
Notes
Use pasteurized crab meat for safety if pregnant or immunocompromised
Chilling is optional but enhances flavor development
Add a pinch of cayenne for subtle heat
Substitute Greek yogurt for mayo to reduce fat
Halal/vegetarian option: omit crab and use mashed chickpeas with added texture
- Prep Time: 15
- Category: Dinner
- Method: Cold preparation
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 40mg