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–+ servings
Delicious crab salad served in a bowl with fresh ingredients and herbs.

Crab Salad

A chilled, crunchy mix of lump crab, crisp vegetables, and a lemony mayonnaise dressing, perfect for a light lunch or starter.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Lunch
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups crab meat, picked over for shells Use lump or jumbo crab for best texture; flaked backfin works for a more economical option.
  • 1 cup cucumber, chopped Seed if watery to prevent a watery salad.
  • 3/4 cup celery, diced
  • 3/4 cup red bell pepper, chopped
  • 1/2 cup mayonnaise Can be swapped with plain Greek yogurt for a lighter texture.
  • 1-2 tablespoons lemon juice, freshly squeezed Add gradually to taste.
  • 1/2 teaspoon salt Adjust according to preference.
  • 1/4 teaspoon black pepper

Method
 

Preparation
  1. In a large bowl, combine the crab meat, chopped cucumbers, diced celery, and chopped red bell pepper.
  2. In a separate small bowl, whisk together the mayonnaise, lemon juice, salt, and pepper until smooth.
  3. Pour the dressing over the crab and vegetable mixture and gently toss to combine, taking care not to break up the crab.
Serving Suggestions
  1. Spoon the salad into chilled bowls or hollowed cucumber halves for a neat presentation.
  2. Serve it on a bed of butter lettuce leaves or atop toasted slices of baguette for open-faced bites.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 12gProtein: 20gFat: 15gSaturated Fat: 2gSodium: 400mgFiber: 2gSugar: 3g

Notes

Store the salad in an airtight container in the refrigerator for up to 2-3 days. Freezing is not recommended due to texture changes. Pat the crab meat dry before assembling to avoid watering down the dressing.

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