Creamy Crab Salad

by

Creamy crab salad is a fresh, flavorful dish that’s perfect for light lunches, picnics, or as a refreshing side. Made with tender crab meat, crisp vegetables, and a smooth, tangy dressing, this salad is simple to prepare yet rich in taste. It’s versatile enough to serve on its own, in sandwiches, or over fresh greens.

Ingredients

For the Salad

  • 1 pound crab meat or imitation crab, flaked

  • ½ cup celery, finely chopped

  • 3 tablespoons red onion, finely chopped

For the Dressing

  • ⅔ cup mayonnaise

  • 1 tablespoon lemon juice

  • ½ teaspoon seafood seasoning or Old Bay

  • 1 tablespoon fresh dill, finely chopped

  • ¼ teaspoon salt

  • ⅛ teaspoon black pepper

Optional add-ins: cucumber, bell pepper, green onions, or a spoon of Greek yogurt for a lighter texture.

Instructions

  1. Make the Dressing
    In a medium bowl, mix the mayonnaise, lemon juice, seafood seasoning, dill, salt, and black pepper until smooth.

  2. Combine Ingredients
    Add the crab meat, celery, and red onion to the dressing. Gently fold until everything is evenly coated, taking care not to break up the crab too much.

  3. Chill
    Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to blend.

  4. Serve
    Stir gently before serving. Enjoy chilled.

Tips for the Best Crab Salad

  • Use real lump crab meat for the best flavor when available

  • Chill before serving for a creamier texture and better taste

  • Taste and adjust seasoning just before serving

Serving Suggestions

Serve creamy crab salad:

  • On lettuce leaves for a low-carb option

  • With crackers or toasted bread

  • As a sandwich or wrap filling

  • Inside avocado halves or tomatoes

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Stir gently before serving.

Leave a Comment