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CRAB SALAD

Sana Umer
This Crab Salad is light, refreshing, and packed with tender crab meat mixed with crisp veggies and a creamy dressing. It’s perfect as a quick lunch, appetizer, or side dish for seafood lovers.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 220 kcal

Ingredients
  

  • 1 lb cooked crab meat drained
  • ½ cup celery finely chopped
  • ½ cup red bell pepper diced
  • ¼ cup green onions sliced
  • ½ cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Fresh dill or parsley for garnish optional

Instructions
 

Combine Ingredients:

  • In a large bowl, gently mix crab meat, celery, bell pepper, and green onions.

Make Dressing:

  • In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, and pepper.

Mix Salad:

  • Pour dressing over crab mixture and toss gently to coat evenly.

Serve:

  • Chill for 15–20 minutes before serving. Garnish with fresh dill or parsley if desired.

Notes

  • Make Ahead: Prepare up to 1 day in advance and refrigerate.
  • Variations: Add diced avocado or cucumber for extra freshness.
  • Serving Suggestions: Serve on lettuce leaves, crackers, or as a sandwich filling.
  • Allergy-Friendly: Contains shellfish; adjust mayo for dietary needs.
Keyword creamy crab salad, creamy seafood salad, easy crab recipe, healthy seafood dish, light salad, quick salad