Crab Salad Recipe
This crab salad is a simple, flavorful dish that combines imitation crab, fresh veggies, and a creamy dressing. It’s perfect for a quick lunch, an appetizer, or a side dish for gatherings.
Ingredients
- 1 lb crab meat real or imitation
- ½ cup diced celery
- ¼ cup diced red onion or sliced green onions
- 2 tablespoons fresh dill chopped
- 1 teaspoon Old Bay seasoning
- ½ cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon paprika
- Salt and pepper to taste
Instructions
- Drain the crab meat well to prevent a watery salad.
- Dice celery and red onion finely. If using green onions, slice them thinly.
- Mix ½ cup mayonnaise, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, ¼ teaspoon paprika, and salt and pepper to taste in a bowl.
- In a large bowl, combine crab meat, vegetables, and herbs. Add 1 teaspoon Old Bay seasoning and fold in the dressing gently.
- Chill the salad for at least 30 minutes before serving for best flavor.
Notes
- If you can't find fresh dill, dried dill can be used, though fresh is preferred.
- For a variation, you can add rice vinegar, sesame oil, and soy sauce for an Asian twist, or use Japanese mayonnaise for a sushi-style salad.
- Store leftovers in an airtight container in the fridge for 3-4 days, but avoid freezing the entire salad as it affects the texture.