Creamy crab salad is a delicious and refreshing dish that blends the sweet, delicate flavor of crab meat with creamy, tangy dressing and crisp vegetables. Perfect for a light lunch, elegant appetizer or side dish at gatherings, this salad comes together in minutes and can be served chilled on a bed of greens, in lettuce cups or scooped on crackers. The combination of texture - tender crab, crunchy celery and juicy bursts of tomato - makes every bite satisfying and bright. It¡¯s an easy-to-make crowd pleaser that tastes like summer in every forkful.
¿ªÔÆÌåÓýs: 4
Prep Time: 15 minutes
Chill Time: 30 minutes (optional)
Total Time: 45 minutes
INGREDIENTS:
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? 1 lb (450 g) lump crab meat (fresh, canned, or imitation)
? ? cup mayonnaise
? 2 tbsp sour cream or Greek yogurt (optional, for extra creaminess)
? 1 tsp Dijon mustard
? 1 tsp lemon juice
? 1 tsp Old Bay seasoning (or a pinch of paprika and celery salt)
? ? cup finely diced celery
? ? cup finely chopped red onion
? ? cup cherry tomatoes, halved (optional)
? 1 tbsp fresh dill or parsley, chopped
? Salt and black pepper, to taste
? Lettuce leaves or crackers, for serving
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INSTRUCTIONS:
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1. Prepare the Crab Meat:
Drain the crab meat if canned, and gently pick through it to remove any shell fragments. Place in a large bowl.
2. Make the Dressing:
In a small bowl, whisk together the mayonnaise, sour cream (if using), Dijon mustard, lemon juice, and Old Bay seasoning until smooth.
3. Combine Ingredients:
Add the diced celery, red onion, tomatoes (if using), and fresh herbs to the crab meat. Pour the dressing over the top and gently fold everything together
until evenly coated.
4. Season:
Taste and season with salt and pepper as desired.
5. Chill (Optional):
Cover and refrigerate for 30 minutes to allow flavors to meld.
6. Serve:
Spoon the crab salad into lettuce cups, over mixed greens, or serve with crackers or toast points.
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Tips:
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? For a spicy twist, add a few dashes of hot sauce or a pinch of cayenne.
? Swap in lime juice for lemon for a citrusy variation.
? This salad keeps well in the fridge for up to 2 days.
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