Crab salad is a timeless dish that brings the fresh, delicate flavors of crab together with crisp vegetables and a creamy dressing. Perfect as a light lunch, a delicious appetizer, or a sophisticated side dish, this classic crab salad recipe is both simple and elegant.
This classic crab salad combines succulent crab meat with crunchy vegetables, all brought together by a rich, tangy dressing. It’s a versatile dish that can be served on its own, as a filling for sandwiches or wraps, or as a topping for greens. Whether you’re hosting a dinner party or just looking for a quick, tasty meal, this crab salad is sure to impress.
Ingredients
- 1 pound (450g) fresh crab meat (preferably lump or backfin, picked over for shells)
- 1/2 cup (120ml) mayonnaise (preferably homemade or high-quality store-bought)
- 1 tablespoon (15ml) Dijon mustard
- 1 tablespoon (15ml) lemon juice (freshly squeezed)
- 1 teaspoon (5ml) Worcestershire sauce
- 1 teaspoon (5ml) hot sauce (optional, adjust to taste)
- 1/4 cup (25g) finely chopped red bell pepper
- 1/4 cup (25g) finely chopped celery
- 2 tablespoons (8g) finely chopped red onion
- 1 tablespoon (4g) chopped fresh parsley
- Salt and freshly ground black pepper (to taste)
- Mixed greens or lettuce leaves (for serving, optional)
- Lemon wedges (for garnish, optional)
Instructions
- Prepare the Crab Meat:
- Gently pick over the crab meat to remove any remaining shell pieces. Be careful not to break up the lumps of crab too much. Set aside.
- Make the Dressing:
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and hot sauce (if using). Whisk until smooth and well combined.
- Add the Vegetables:
- Add the finely chopped red bell pepper, celery, red onion, and parsley to the dressing. Mix well to ensure the vegetables are evenly coated.
- Combine with Crab Meat:
- Gently fold the crab meat into the dressing mixture. Be careful to keep the lumps of crab meat intact for the best texture.
- Season and Adjust:
- Taste the crab salad and season with salt and freshly ground black pepper as needed. Adjust the other seasonings (lemon juice, hot sauce, etc.) to taste.
- Chill and Serve:
- Cover the crab salad and refrigerate for at least 30 minutes to allow the flavors to meld. This step is important for achieving the best taste.
- Serve:
- Serve the crab salad chilled, either on its own or over a bed of mixed greens or lettuce leaves. Garnish with lemon wedges if desired.
Enjoy this classic crab salad with a crisp white wine or a refreshing iced tea for a delightful dining experience!