Fresh and Creamy Crab Salad

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.

A large portion of homemade crab salad with fresh lump crabmeat on a bed of lettuce with lemon wedges and crackers.

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
  • Mayo
  • Lemon juice
  • Old Bay Seasoning
  • Celery
  • Onion
  • Red bell pepper
  • Herbs and spices

A collage of two images showing the ingredients to make crab salad, both unmixed and mixed.

How to Make Crab Salad

This truly is a 10 minute recipe because all you have to do is dump, mix and eat!

  1. When making a chilled salad like this, always mix up the creamy 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.
  2. 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.
  3. Now comes the fun part – taste test! Taste your salad and add more salt and pepper or other seasonings to your liking. Cover and chill until ready to serve.

Ways to Serve Crab Salad

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 Can you Keep Crab Salad?

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.

Crab salad on a stack of crackers.

More Delicious Recipes to Try

More Seafood Recipes

More Cold Salads

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A close up of crab salad on lettuce

Crab Salad

Fresh Crab Salad is super simple to make, delicious, filling and full of flavor. Serve with veggies or crackers, on a bed of lettuce or in sandwich rolls.
Prep Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine American
Servings 5 servings
Calories 287kcal

Ingredients
  

  • 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 and pepper to taste
  • Serving Ideas: crackers, sandwich rolls, stuffed into lettuce cups or bell peppers, with with raw veggies

Instructions
 

  • 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.

Nutrition

Calories: 287kcalCarbohydrates: 2gProtein: 17gFat: 23gSaturated Fat: 4gCholesterol: 51mgSodium: 950mgPotassium: 210mgFiber: 1gSugar: 1gVitamin A: 466IUVitamin C: 24mgCalcium: 44mgIron: 1mg
Keyword crab salad

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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