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
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
- 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.
- 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.
- 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.
- 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
