Description
This easy and refreshing Crab Salad Recipe combines tender crab meat with a creamy, tangy dressing flavored with Old Bay seasoning and fresh dill. Perfect for sandwiches, lettuce wraps, or served on crackers, this no-cook salad is a delicious and simple way to enjoy seafood in a light, flavorful dish.
Ingredients
Scale
Crab Salad Ingredients
- 1 pound imitation crab meat (or real lump crab), chopped
- 1/3 cup mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon garlic powder
- 1/4 cup celery, finely diced
- 2 tablespoons red onion, finely diced
- 1 tablespoon fresh dill, chopped (or 1/2 teaspoon dried dill)
- Salt and black pepper to taste
Instructions
- Make the dressing: In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, Old Bay seasoning, and garlic powder until the mixture is smooth and well combined.
- Add crab and vegetables: Add the chopped crab meat, celery, red onion, and dill to the bowl with the dressing.
- Combine gently: Gently fold all the ingredients together until the crab and vegetables are evenly coated with the dressing, being careful not to break up the crab meat too much.
- Season to taste: Taste the salad and add salt and black pepper as needed to balance the flavors.
- Chill and serve: Cover the bowl and refrigerate the crab salad for at least 30 minutes to allow the flavors to meld. Serve chilled as a sandwich filling, on crackers, in lettuce wraps, or over a bed of greens.
Notes
- Use real lump crab for a more luxurious and authentic crab flavor.
- Add diced cucumber, bell pepper, or hard-boiled egg for extra texture and variety.
- This crab salad is best eaten within 2 days for optimal freshness.
- Adjust the amount of Old Bay seasoning to suit your taste preference for spiciness.
