Ingredients
•1 lb imitation crab meat (or real lump crab meat)
•½ cup mayonnaise
•1 tablespoon lemon juice
•1 teaspoon Dijon mustard (optional)
•1 celery stalk, finely chopped
•2 green onions, finely chopped
•½ teaspoon Old Bay seasoning (optional)
•Salt and pepper, to taste
•Fresh dill or parsley, chopped (for garnish
Preparation
1.Prepare the crab meat:
•If using imitation crab, shred it into bite-sized pieces with your hands or a fork. For real crab, ensure it’s clean and free of shells.
2.Mix the dressing:
•In a bowl, combine mayonnaise, lemon juice, Dijon mustard, and Old Bay seasoning. Mix well until smooth.
3.Combine the ingredients:
•Add the shredded crab meat, chopped celery, and green onions into the dressing. Toss gently until everything is evenly coated.
4.Season and chill:
•Add salt and pepper to taste, and adjust the lemon juice if you prefer more tang.
•Cover and refrigerate for at least 30 minutes to let the flavors meld.
5.Serve:
•Garnish with fresh dill or parsley before serving.
•Serve chilled on its own, with crackers, on a bed of lettuce, or in a sandwich.
This salad is light, refreshing, and perfect for a quick lunch or a side dish! Let me know if you’d like more variations.
This crab salad recipe sounds delicious and versatile! Here are a few variations or tips you might consider to customize it further:
Variations:
Spicy Kick:
Add a dash of hot sauce or a pinch of cayenne pepper to the dressing for a spicy twist.
Mix in some finely chopped jalapeños or a bit of sriracha.
Creamy Avocado:
Replace half of the mayonnaise with mashed avocado for a creamier, healthier version.
Add a squeeze of lime juice to complement the avocado.
Mediterranean Flair:
Add chopped Kalamata olives, sun-dried tomatoes, and a sprinkle of feta cheese.
Use Greek yogurt instead of mayonnaise for a tangier, lighter dressing.
Asian-Inspired:
Replace Dijon mustard with a teaspoon of soy sauce and a dash of sesame oil.
Add a handful of chopped cilantro and a sprinkle of toasted sesame seeds.
Fruity Twist:
Mix in diced mango, pineapple, or apple for a sweet and tangy flavor.
Add a handful of dried cranberries or raisins for a touch of sweetness.
Serving Suggestions:
Stuffed Avocados: Serve the crab salad in halved avocado shells for a fancy presentation.
Lettuce Wraps: Use butter lettuce leaves as wraps for a low-carb option.
Cucumber Cups: Hollow out cucumber slices and fill them with the crab salad for a refreshing appetizer.
Pasta Salad: Mix the crab salad with cooked pasta (like fusilli or penne) for a heartier dish.