Description
A refreshing and light Crab Salad made with tender cooked crab meat, crisp celery, and a tangy mayonnaise-based dressing, perfect for a quick lunch or elegant appetizer.
Ingredients
Scale
Salad
- 340 g cooked crab meat, picked clean
- 2 celery stalks, finely chopped
- 0.25 cup red onion, finely chopped
- 1 tablespoon fresh parsley, chopped
Dressing
- 120 g mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Prepare the dressing: In a mixing bowl, combine mayonnaise, fresh lemon juice, Dijon mustard, salt, and black pepper until the mixture is smooth and well blended.
- Add vegetables and herbs: Mix the finely chopped celery, red onion, and fresh parsley into the dressing gently to combine all the flavors evenly.
- Fold in crab meat: Carefully fold the cooked crab meat into the mixture, ensuring the crab pieces remain intact for texture and presentation.
- Adjust seasoning: Taste the salad and adjust seasoning with additional salt or pepper if necessary.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld and the salad to chill properly.
- Serve: Serve the crab salad cold, either on its own, over greens, or as a filling for sandwiches or wraps. Enjoy your fresh crab salad!
Notes
- Use fresh lemon juice for the best flavor in the dressing.
- Chilling the salad enhances the taste and texture.
- For extra crunch, consider adding chopped celery leaves or cucumbers.
- This salad can be stored in an airtight container in the refrigerator for up to 2 days.
- Customize the seasoning by adding a pinch of Old Bay seasoning or cayenne pepper for a spicy kick.
