Crab Salad is super simple to make and takes just 10 minutes. Delicious, filling and full of flavor, my crab salad recipe makes a wonderful snack served with veggies or crackers, or a meal served on a bed of lettuce or in sandwich rolls.
Creamy Crab Salad Recipe
Crab Salad is an excellent source of protein and can be served a variety of different ways. Traditionally, you will probably find crab salad made with imitation crab meat, but I’m a purist when it comes to my seafood and I prefer to use fresh lump crabmeat like I did with my Hot Crab Dip.
Crab Salad made with fresh lump crabmeat is low in carbs, high in protein and tastes amazing!
IMITATION CRAB VERSUS LUMP CRAB MEAT
Imitation may be budget friendly, but it’s also not actually made from crab meat. Rather it is a processed fish product that may contain some crab flavoring. Fresh lump crab meat is healthier for you, and just tastes so much better. You can definitely swing whichever way you like though.
WHAT’S IN CRAB SALAD?
- Fresh lump crab meat
- Lemon juice
- Old Bay Seasoning
- Red bell pepper
- Herbs and spices
HOW TO MAKE CRAB SALAD
This truly is a 10 minute recipe because all you have to do is dump, mix and eat!
- When making a chilled salad like this, always mix up the dressing first to get all of the seasonings blended in. In the case of this crab salad, that’s mayo, lemon juice, old bay seasoning, dill, black pepper and salt.
- Next comes the crab meat and veggies. To the dressing, stir in the flaked crab meat, diced celery, red bell pepper, red onion and chives. Mix it well to make sure the crab and veggies are completely coated.
- Now comes the fun part – taste test! Taste your salad and add more salt, pepper or other seasonings to your liking.
I enjoy this crab salad totally on it’s own, but have played around with different ways of serving it. It makes an excellent sandwich on toasted hoagie rolls, but you can also stuff it inside a hollowed out bell pepper, tomato, avocado or spread it on celery sticks. Top crackers or cucumber rounds for a fancy finger food. Or, just keep it totally simple and serve on a bed of lettuce and let that delicious crab flavor shine.
HOW LONG DOES CRAB SALAD LAST?
If properly stored in the fridge, tightly sealed, your salad will remain fresh up to 3 days. Make sure to refrigerate as soon as possible and discard if it sits out longer than 2 hours. It may get a little watery as it sits, so you’ll want to stir it up really well when serving leftovers.
MORE SEAFOOD RECIPES
MORE COLD SALADS
- 2/3 cup mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon Old Bay seasoning or more to taste
- 1/2 teaspoon dried dill
- 1/4 teaspoon black pepper
- 2 stalks celery diced (about ½ cup)
- ½ of a red bell pepper seeded and chopped
- 2 tablespoons finely chopped red onion
- 1 pounds fresh lump crab meat flaked (or imitation crab meat)
- 2 tablespoons fresh minced chives plus some for garnish if desired
- Salt to taste
- Serving Ideas: crackers, sandwich rolls, stuffed into lettuce cups or bell peppers, with with raw veggies
- In a large bowl, combine mayonnaise, lemon juice, Old Bay seasoning, dill and black pepper.
- Stir in minced chives, celery, bell pepper, red onion and crab meat. Taste and add salt as needed. Keep refrigerated until ready to serve.
- Serve on it’s own with lemon wedges on a bed of lettuce, or on hoagie rolls or crackers.