Delicious Crab Salad Recipe for Every Gathering Recipe

Introduction

This delicious crab salad is fresh, creamy, and perfect for any gathering. Made with lump crab meat, crisp vegetables, and a zesty lemon-mayo dressing, it’s a crowd-pleaser that’s easy to prepare ahead of time.

Ingredients

• 1 lb (450 g) lump crab meat, cleaned
• 1 cup diced celery
• ½ cup diced red bell pepper
• ½ cup mayonnaise
• 2 tbsp freshly squeezed lemon juice
• ¼ cup fresh dill or parsley, chopped
• Salt and pepper, to taste

Instructions

1. Step 1: Gather all ingredients and check the crab meat for any shell fragments. Rinse the vegetables under cold water. Dice the celery and red bell pepper into small, even pieces. Finely chop the fresh herbs, and squeeze fresh lemon juice to use in the dressing.
2. Step 2: In a medium bowl, combine the mayonnaise with the freshly squeezed lemon juice. Stir until smooth, then season with salt, pepper, and optional spices like garlic powder or paprika for extra flavor.
3. Step 3: In a large mixing bowl, gently fold the lump crab meat into the diced celery, red bell pepper, and chopped herbs. Pour the dressing over the mixture and carefully toss everything together until evenly coated, being careful not to break up the crab lumps.
4. Step 4: Cover the salad tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld and the texture to firm up slightly before serving.

Tips & Variations

• Use fresh lump crab meat for the best texture and flavor; canned crab can be used in a pinch but may be softer.
• Add a dash of hot sauce or a pinch of cayenne pepper for a little heat.
• Swap the mayonnaise for Greek yogurt for a lighter dressing option.
• Serve the crab salad on a bed of greens, in a sandwich, or stuffed into avocado halves for variety.

Storage

Store the crab salad in an airtight container in the refrigerator for up to 2 days. For best taste and texture, consume within this time. Gently stir before serving if ingredients have settled. It’s best served chilled and should not be frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use imitation crab meat instead of lump crab?

While imitation crab can be used for a more budget-friendly option, it has a different texture and less delicate flavor than lump crab meat. The salad will still be tasty but less luxurious.

How far in advance can I prepare crab salad?

You can prepare crab salad up to one day in advance. Keeping it refrigerated allows the flavors to meld, but avoid making it too early as the texture of the crab and vegetables is best fresh.

Delicious Crab Salad Recipe for Every Gathering Recipe

---

★★★★★

4.6 from 93 reviews

• Author: Hugo
• Total Time: 45 minutes (including chilling time)
• Yield: 4 to 6 servings 1x
• Diet: Low Lactose

Pin Recipe

Print Recipe

Description

A fresh and creamy crab salad perfect for any gathering, combining tender lump crab meat with crunchy celery, sweet red bell pepper, and a zesty lemon mayonnaise dressing enhanced with fresh herbs for a light, flavorful dish served chilled.

---

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 lb (450 g) lump crab meat, cleaned
• 1 cup diced celery
• ½ cup diced red bell pepper
• ¼ cup fresh dill or parsley, chopped

Dressing Ingredients

• ½ cup mayonnaise
• 2 tbsp freshly squeezed lemon juice
• Salt, about ¼ teaspoon
• Black pepper, to taste

---

Instructions

1. Preparing Your Ingredients: Gather all ingredients and check the lump crab meat for any shell fragments, removing them carefully. Wash the celery and red bell pepper thoroughly, then dice both into small ¼-inch cubes. Chop the fresh dill or parsley finely to enable an even distribution in the salad. Squeeze fresh lemon juice and set aside.
2. Making The Dressing: In a medium bowl, combine the mayonnaise with the freshly squeezed lemon juice. Stir until smooth and lump-free. Season with salt and black pepper to taste. Optional spices like garlic powder or paprika can be added to deepen the flavor.
3. Combining Everything Together: In a large mixing bowl, place the diced celery, red bell pepper, and chopped herbs. Gently fold in the cleaned lump crab meat, taking care not to break up the lumps. Pour the prepared dressing over the mixture and toss gently with a spatula or spoon until everything is evenly coated and combined. Adjust creaminess by adding more mayonnaise if desired.
4. Chilling Before Serving: Cover the bowl tightly with plastic wrap or transfer the crab salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld and the texture to firm up. Serve chilled for the best taste and consistency.

Notes

• Carefully check crab meat for shell fragments to avoid unpleasant bites.
• Fresh lemon juice is preferred over bottled for a brighter flavor.
• Adjust mayonnaise quantity to achieve your preferred creaminess without overpowering the crab’s delicate flavor.
• The salad is best served chilled but can be stored in the fridge for up to 2 days.
• Optional spices like garlic powder or paprika can add an extra zest to the dressing.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American

Keywords: crab salad, lump crab meat, creamy salad, picnic recipe, no-cook salad, easy crab recipe, summer salad, fresh crab salad