Crab Salad Recipe
This refreshing Crab Salad is a delicious blend of sweet crab, crunchy vegetables, and a zesty dressing. Perfect for light lunches, appetizers, or as a filling for sandwiches or wraps!
Equipment
- Mixing bowl
- Cutting board and knife
- Whisk or small bowl for dressing
- Spoon or spatula for mixing
Ingredients
- 8 ounces fresh or imitation crab meat chopped
- ½ cup celery finely diced
- ¼ cup red bell pepper finely diced
- ¼ cup red onion finely diced
- 1 tablespoon fresh chives or green onion finely chopped
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream or Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Optional: chopped fresh dill or parsley for garnish
Instructions
- Prepare the Crab and Vegetables
- In a large mixing bowl, add the chopped crab meat, celery, red bell pepper, red onion, and chives or green onion. Toss gently to combine.
- Make the Dressing
- In a small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, Dijon mustard, and lemon juice until smooth. Add salt and pepper to taste.
- Combine and Toss
- Pour the dressing over the crab mixture and gently fold until everything is evenly coated. Taste and adjust seasoning as needed.
- Chill and Serve
- Refrigerate the salad for at least 15-20 minutes to allow the flavors to meld. Serve cold.