Crab Salad
A light and refreshing crab salad combining tender crab meat with crisp vegetables and a zesty dressing, perfect for a quick lunch or elegant appetizer.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 8 oz lump crab meat
- 1 cup diced celery
- 1/4 cup finely chopped red onion
- 1/2 cup diced cucumber
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
- Mixed salad greens for serving
Instructions
- In a large bowl, gently combine the crab meat, celery, red onion, and cucumber.
- In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, fresh dill, salt, and pepper.
- Pour the dressing over the crab mixture and toss gently to coat evenly.
- Chill the salad in the refrigerator for at least 30 minutes to blend flavors.
- Serve the crab salad over a bed of mixed greens and garnish with extra dill if desired.
Notes
For added texture and flavor, sprinkle some toasted almonds or serve with crusty bread on the side.