Crab Salad Recipe – Crab salad is an easy-to-make dish that uses soft crab meat, cool vegetables and a tangy or creamy dressing. Usually, crab salad mixes real or simulated crabmeat, celery, green onions and sometimes includes cucumber or bell peppers to make the salad crunchier.
To make it all melty, use a basic mayonnaise dressing, which can have lemon juice, mustard, or dill added. It works well for summer, for those who enjoy seafood, or as a tasty, chilled starter before a meal. You can eat crab salad plain, use it to fill lettuce cups, add it to a bed of greens, or tuck it into a sandwich or wrap.
Crab Salad Recipe
If you are looking for a fresh, delicious, and easy-to-make seafood dish, this crab salad recipe is worth an attempt. The real or duplicate crab is made up of crab meat, crisp vegetables, and a creamy, zesty dressing. This salad is perfect as a summer lunch, light dinner, or a party appetizer. Textures and tastes mix beautifully – sweet crabs, crisp veggies, and a smooth dressing produce a satisfactory and delicious bite every time. Best of all, it comes together within 20 minutes and can be adapted to your taste!
crab salad recipe
Equipment
- 1 Large mixing bowl
- 1 Small bowl
- 1 Cutting board
- 1 Sharp knife
- 1 Spoon or salad tongs
- 1 Measuring cups and spoons
Ingredients
For the Salad:
- 1 Ib crab meat
- ½ cup celery, finely chopped
- ¼ cup red onion or green onions, finely chopped
- ¼ cup red bell pepper, diced
- 1 cup fresh dill or parsley, chopped
- ½ avocado, cubed
- Lettuce leaves or salad greens
For the Dressing:
- ⅓ cup mayonnaise
- 1 tbsp sour cream or Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- ¼ tbsp garlic powder
- Salt and black pepper
Instructions
- Prepare crab meat:If using real crab: pick up through the meat to remove any shell.If copycat is using crabs: cut or cut into cutting pieces.
- Cut vegetables:Finely celery, onion and bell chili.If you use fresh herbs and avocados, cut them too.
- Dressing:In a small bowl, together until mayonnaise, sour cream, lemon juice, mustard, garlic powder, salt, and black cream until it is smooth and creamy.
- Mix material:In a large mixing bowl, add crab meat and chopped vegetables.Put the dressing over the salad and toss gently until everything is coated equally.
- Let it relax:For better taste, cool the salad in the fridge for 5–10 minutes before serving.
- Service:Serve on your own on your own
Notes
Crab Salad Nutrition
| Nutrient | Amount |
| Calories | 220 kcal |
| Protein | 12 g |
| Carbohydrates | 8 g |
| Fat | 16 g |
| Saturated Fat | 2.5 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 480 mg |
Flavour Profile of Crab Salad
1. Sweet and light from crab meat
- Whether using real crab or duplication (surmim), the crab provides a naturally sweet, delicate, and sea taste.
- The real crab has a subtle, bright flavor and soft texture, while the copied crab is slightly sweet and soft.
2. Dressing creamy and tangled
- Mayonnaise gives a rich, smooth creaminess to the base salad.
- In the dressing, lemon juice or vinegar adds a brightness of a touch that cuts through prosperity and enhances the taste of seafood.
3. Crunchy and fresh with vegetables
- Ingredients like celery, red onion, and bell chili provide a satisfactory crunch and garden-fresh taste.
- These raw vegetables balance the softness of the crab and add textural contrast.
4. Herbus notes
- Fresh herbs such as dill, parsley, or chives introduce green, aromatic notes, which increase the freshness of the dish.
- Dill, especially, added beautifully with seafood, adding a sour, slightly sweet taste.
5. Sudden and slightly spicy (optional)
- A sign of garlic powder, Dijon mustard, or black pepper adds mild heat and depth to the taste.
- A pinch of pepper or Keene salad can bring subtle heat without dominating.
6. Zesti citrus kick
- Lemon or lime juice provides a clean, zestful element that brightens the dish and increases natural seafood notes.
7. Umami and salt (optional addition)
- Adding a dash of feta cheese, capers, or Worcestershire sauce can introduce a deep, charming (umami) taste.
- It creates more complexity, especially when creamy dressing and balance with sweet crab meat.
FAQs
Q. Can I use imitation crab for crab salad?
A. Yes. Fake crab (also known as surimi) is a budget-friendly and easy-to-use option. It has a slightly sweet taste and soft texture compared to real crabs but still works well in crab salad dishes.
Q. How long can I store a crab salad in the fridge?
A. Up to 2 days. Store crab salad in an airtight container in the refrigerator. This is best but can be eaten within 1-2 days for optimal taste and texture.
Q. Can I make a premature crab salad?
A. Yes. You can prepare salad 1 day in advance. To keep it fresh, add delicate materials such as avocado or herbs before serving.
Q. Is the crab salad healthy?
A. Yes, in moderation. It is a good source of protein, especially if using real crabs. You can make it healthy by using light mayonnaise or Greek yogurt and by loading it with fresh vegetables.
Q. What can I serve with crab salad?
A. Well, with crab salad, a couple:
- Lettuce wraps or salad greens
- Cracker or toast points
- Sandwich or Croissant
- A light soup on fresh fruit or edge
Hi, I’m Lauren Kossack — the recipe creator, food lover, and storyteller behind Perfect Meal Recipes! I’m based in the charming town of Zionsville, Indiana, where I share my passion for cooking simple, delicious, and family-friendly meals.
What started as a love for home-cooked comfort food has grown into a space where I create and collect the kinds of recipes that bring people together — whether it’s a quick weeknight dinner, a hearty sandwich, or a sweet weekend treat.