Description
Indulge in the ultimate crab salad recipe! Fresh lump crab meat, creamy dressing, and vibrant herbs create a symphony of flavors. Perfect for a light lunch or elegant appetizer.
Ingredients
Scale
- 1 pound fresh lump crab meat, picked through for shells
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup finely diced celery
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh chives
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Lettuce leaves or croissants for serving
Instructions
- In a medium mixing bowl, combine the mayonnaise, Greek yogurt, lemon juice, and Dijon mustard. Whisk together until smooth and well combined.
- Gently fold in the lump crab meat, being careful not to break up the large pieces too much.
- Add the diced celery, fresh dill, and fresh chives to the mixture, stirring gently to incorporate.
- Season with smoked paprika, salt, and freshly ground black pepper to taste. Adjust seasoning as needed.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve chilled on a bed of lettuce leaves or as a filling for croissants.
Notes
- Crab Meat: Fresh lump crab meat is highly recommended for the best flavor and texture.
- Make Ahead: The salad can be made a few hours in advance. Store in the refrigerator until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 70mg
Keywords: crab salad, crab salad recipe, easy salad, seafood salad, appetizer, lunch
