Crab Salad
This Crab Salad recipe is not only easy, it's versatile. It is the perfect base to make crab dip, crab macaroni salad, and crab salad sandwiches!
Servings: 8
Calories: 207kcal
Equipment
- Food Processor (this makes chopping crab much faster)
Ingredients
- 1 1/2 pounds crab meat (or imitation crab meat)
- 2 stalks celery
- salt and pepper to taste
- 2/3 cup Best Foods mayonnaise (or Hellmann's)
- 1 teaspoon lemon juice
- fresh dill optional, to taste
Instructions
- Break imitation crab meat into small pieces with hands, or coarsely chop with a knife. You can also coarsely chop in a blender or food processor.
- Finely chop the celery. This gives the crab salad a little crunch, but not too much. Toss crab, celery, salt, and pepper together in a large bowl.
- Stir in mayonnaise and lemon until crab is evenly coated.
- Serve immediately or refrigerate until ready to serve. Serve as-is, in a lettuce cup, or with crackers for dipping.
Video
Notes
Helpful Reader Tip from the Comments: (Thanks Brian!):
"This recipe is great! Not only is it extremely easy but also versatile. I add celery salt instead of regular and it not only boosts the celery flavor but also helps use it up as there aren’t many recipes asking for it. Good quality mayo makes a big difference."
Storing Leftover Crab Salad:
Store leftovers in an airtight container in the refrigerator for 2-3 days. Because mayonnaise is used in this recipe, freezing crab salad isn't recommended. It just won't taste good after it thaws.
Nutrition
Calories: 207kcal | Carbohydrates: 1g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 844mg | Potassium: 199mg | Fiber: 1g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 6.5mg | Calcium: 45mg | Iron: 0.5mg