Delicious Crab Salad Gathering (Printer-Friendly Version)
Succulent crab and crisp veggies in creamy, zesty dressing—perfect for sharing at any occasion.
# What You'll Need:
→ Seafood
01 -
1 pound lump or claw crab meat, shells removed and well drained
→ Produce
02 -
1 cup finely diced celery
03 -
1/2 cup diced red bell pepper
04 -
1/4 cup chopped fresh dill or parsley
05 -
2 tablespoons freshly squeezed lemon juice
→ Dressing
06 -
1/2 cup mayonnaise
→ Seasoning
07 -
1/4 teaspoon fine sea salt
08 -
Freshly ground black pepper, to taste
# Steps to Follow:
01 -
Inspect the crab meat for shell fragments and place in a large mixing bowl. Wash and finely dice celery into 1/4-inch pieces. Dice red bell pepper to match. Finely chop fresh dill or parsley. Squeeze lemon juice from a fresh lemon and set aside.
02 -
In a separate medium bowl, combine mayonnaise with two tablespoons of fresh lemon juice. Whisk until completely smooth, then season with salt and black pepper as desired.
03 -
Add diced celery, bell pepper, and chopped herbs to the bowl with crab meat. Gently fold ingredients to maintain texture. Pour dressing over the mixture and toss delicately to ensure everything is evenly coated.
04 -
Transfer the crab salad to an airtight container or cover with plastic wrap. Refrigerate for at least 30 minutes to allow flavors to meld and texture to firm.
05 -
Serve the chilled salad on lettuce leaves or alongside crackers. Garnish with additional fresh dill or parsley, and lemon wedges if desired.
# Additional Tips:
01 -
For the best presentation and freshness, use only genuine lump or claw crab meat; avoid imitation alternatives. Always chill before serving to enhance texture and taste.
02 -
Adjust mayonnaise amount for creaminess preference; balance dressing to avoid overpowering flavors.
03 -
Consider adding diced apple or toasted almonds for variation. Small amounts of finely chopped jalapeño can provide a spicy accent.
04 -
Uniformly chop vegetables to ensure even distribution and mouthfeel.