Description
A delicious and refreshing crab salad that combines lump crab meat with a creamy dressing and fresh vegetables.
Ingredients
- 1 pound lump crab meat, drained and picked through for shells
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 cup celery, finely chopped
- 1/4 cup red bell pepper, finely chopped
- 1/4 cup green onions, sliced
- Salt and pepper to taste
- Lettuce leaves for serving (optional)
Instructions
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, and Old Bay seasoning. Mix well until smooth.
- Gently fold in the lump crab meat, ensuring not to break it apart too much.
- Add the chopped celery, red bell pepper, and green onions to the crab mixture. Stir gently to combine.
- Season with salt and pepper to taste. Adjust the seasoning as needed.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve the crab salad on a bed of lettuce leaves or as a filling for sandwiches or wraps.
Notes
- For a spicier kick, add a dash of hot sauce or a pinch of cayenne pepper to the dressing.
- Substitute the lump crab meat with imitation crab for a more budget-friendly option, or mix in diced avocado for added creaminess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 80mg