Crab Salad Recipe
This easy Crab Salad Recipe is creamy, fresh, and so versatile. Serve it with crackers, in lettuce cups, on sandwiches, or mixed with pasta for a quick crab pasta salad.
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 finely chopped
- salt and pepper to taste
- 2/3 cup Best Foods mayonnaise or Hellmann's
- 1 teaspoon lemon juice fresh is best
- fresh dill optional, to taste
Instructions
- Break the imitation crab meat into small pieces with your hands, or coarsely chop it with a knife. You can also pulse it briefly in a food processor if you want smaller pieces.
- Finely chop the celery. Add the crab, celery, salt, pepper, and dill to a large bowl.
- Stir in the mayonnaise and lemon juice until the crab is evenly coated.
- Serve immediately, or cover and refrigerate until ready to serve. Serve as-is, in lettuce cups, on sandwiches, or with crackers for dipping.
Video
Notes
- Chill for at least 30 minutes for the best flavor.
- If the crab seems wet, pat it dry before mixing so the salad does not turn watery.
- For dip, chop the crab extra small so it scoops easily.
- For crab pasta salad, stir in cooked and cooled short pasta and adjust the mayo, lemon, salt, and pepper to taste.
- To make it Neptune crab salad, add mix-ins like hard boiled egg, peas, pickles, shredded carrot, onions, Old Bay, or paprika.
- Real crab can be used instead of imitation crab. Pick through it first to remove any shell pieces.
- Store leftovers in an airtight container in the refrigerator for 2 to 3 days.
- Do not freeze crab salad because the mayo-based dressing will separate.
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