Description
A light and refreshing Crab Salad made with tender cooked crab meat, crisp celery, tangy mayonnaise dressing, and a hint of fresh lemon and herbs. Perfect as a quick appetizer or a healthy, flavorful lunch option.
Ingredients
Scale
Crab Salad Ingredients
- 340 g cooked crab meat, picked clean
- 120 g mayonnaise
- 2 celery stalks, finely chopped
- 0.25 cup red onion, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Make the Dressing: In a mixing bowl, combine mayonnaise, lemon juice, Dijon mustard, salt, and black pepper until smooth and well blended.
- Add Vegetables and Herbs: Stir in the finely chopped celery, red onion, and fresh parsley gently to incorporate them evenly into the dressing mixture.
- Fold in Crab Meat: Carefully add the cooked crab meat to the bowl, folding it in gently to keep the pieces intact and maintain a nice texture.
- Adjust Seasoning: Taste the salad and adjust the salt, pepper, or lemon juice if needed to balance the flavors to your liking.
- Chill the Salad: Cover the bowl and refrigerate the crab salad for at least 15 minutes to allow the flavors to meld and the salad to chill properly.
- Serve: Serve the crab salad cold as a refreshing appetizer, in sandwiches, or paired with greens for a light meal.
Notes
- Use fresh crab meat for the best flavor and texture.
- Chilling the salad enhances the flavor melding but do not leave it in the refrigerator for more than 24 hours for optimal freshness.
- Adjust the mayonnaise quantity for a creamier or lighter salad as preferred.
- Garnish with extra parsley or lemon wedges when serving for added freshness and visual appeal.
- This salad can be served on its own, with crackers, or in a sandwich wrap.
