Description
Light, refreshing, and packed with flavor, this crab salad is the perfect dish for warm days, elegant lunches, or as a creamy filling for sandwiches and lettuce wraps. Made with tender crab meat, crisp vegetables, and a tangy dressing, this versatile recipe is easy to prepare and sure to impress.
Ingredients
1 lb imitation or lump crab meat, chopped
½ cup mayonnaise
1 tablespoon sour cream
1 teaspoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon Old Bay seasoning
¼ teaspoon garlic powder
Salt and pepper to taste
½ cup celery, finely chopped
¼ cup red onion, finely chopped
1 tablespoon fresh dill or parsley, chopped (optional)
Instructions
In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, salt, and pepper. Mix until smooth and well blended.
Add the chopped crab meat, celery, and red onion to the bowl. Gently fold everything together until the crab is well coated and the ingredients are evenly mixed.
Taste and adjust seasoning as needed. If using, stir in fresh dill or parsley for a burst of color and added freshness.
Cover the bowl and refrigerate the crab salad for at least 30 minutes before serving. This allows the flavors to meld and gives the salad a chilled, refreshing texture.
Serve cold as a salad on its own, stuffed into croissants or sandwich rolls, spooned over greens, or in lettuce wraps for a low-carb option.
Notes
You can substitute Greek yogurt for sour cream if desired. Use fresh lump crab meat for a more luxurious texture, but imitation crab works great for budget-friendly meals. To add a little heat, mix in a few dashes of hot sauce or a pinch of cayenne pepper. Store leftovers in an airtight container in the refrigerator for up to two days.