This refreshing crab seafood salad brings the taste of the coast right to your kitchen. Succulent chunks of sweet crab meat are tossed with crisp vegetables and a creamy, tangy dressing that perfectly balances all the flavors.
Perfect for warm summer days or as an elegant lunch option, this versatile salad can be served on its own, in lettuce wraps, or as a delicious sandwich filling. It’s a restaurant-quality dish that’s surprisingly simple to make at home.
Why You’ll Love This
- Ready in under 45 minutes with minimal cooking required
- Light yet satisfying – perfect for lunch or dinner
- Make-ahead friendly and stays fresh for up to 2 days
- Easily customizable with your favorite seafood additions
- Naturally high in protein and low in carbohydrates
Ingredients
- 1 pound lump crab meat
- 1/2 cup mayonnaise
- 1/4 cup celery, finely diced
- 1/4 cup red onion, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon Old Bay seasoning
- Salt and pepper to taste
Instructions
- Drain crab meat and carefully pick through for any shell pieces.
- In a large bowl, whisk together mayonnaise, lemon juice, and Dijon mustard.
- Add celery, red onion, and parsley to the dressing mixture.
- Gently fold in the crab meat, being careful not to break up the lumps too much.
- Season with Old Bay seasoning, salt, and pepper.
- Cover and refrigerate for at least 30 minutes before serving.
Tips & Variations
- Substitute imitation crab meat for a budget-friendly version
- Add diced avocado just before serving for extra creaminess
- Mix in cooked shrimp or lobster for an elevated seafood medley
- Use Greek yogurt in place of some mayonnaise for a lighter version
- Add fresh dill or chives for extra herbal flavor
Serving Suggestions
Serve this seafood salad on a bed of crisp lettuce leaves, with buttery crackers, or piled high on a toasted brioche bun. For a low-carb option, hollow out tomatoes or avocados and fill them with the salad for an impressive presentation.
Notes
- Store in an airtight container in the refrigerator for up to 2 days
- Do not freeze – the texture will become watery when thawed
- Bring to just below room temperature before serving for the best flavor
FAQs
- Can I make this ahead of time? Yes, prepare up to 24 hours in advance for best results.
- What type of crab meat is best? Lump crab meat is ideal, but backfin or claw meat also work well.
- Is this recipe gluten-free? Yes, just ensure your mayonnaise and seasonings are certified gluten-free.
- How can I tell if my crab meat has gone bad? Fresh crab meat should smell sweet and oceanic, not fishy or ammonia-like.
Servings4
Prep1440 min
Cook45 min
Calories—
Ingredients
- 1 pound lump crab meat
- 1/2 cup mayonnaise
- 1/4 cup celery, finely diced
- 1/4 cup red onion, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon Old Bay seasoning
- Salt and pepper to taste
Steps
- Drain crab meat and carefully pick through for any shell pieces.
- In a large bowl, whisk together mayonnaise, lemon juice, and Dijon mustard.
- Add celery, red onion, and parsley to the dressing mixture.
- Gently fold in the crab meat, being careful not to break up the lumps too much.
- Season with Old Bay seasoning, salt, and pepper.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
- Store in an airtight container in the refrigerator for up to 2 days
- Do not freeze - the texture will become watery when thawed
- Bring to just below room temperature before serving for the best flavor
