Ingredients
Scale
- 1 pound fresh or canned lump crab meat
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, diced
- 2 boiled eggs, chopped (optional)
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
- Optional: avocado, chopped chives, or hot sauce for extra flavor
Instructions
- Start by gathering all your ingredients and making sure your crab meat is well-drained if using canned. For a richer flavor, keep some of the crab shells for presentation or garnish.
- In a bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste and add hot sauce if you prefer a bit of heat.
- Gently fold in the crab meat, red onion, celery, and chopped eggs into the dressing. Be careful not to break the crab pieces; aim for a light, even coat.
- Cover the bowl and refrigerate for at least 30 minutes. This allows flavors to meld beautifully, making your crab salad even more delicious!
Notes
- Use the highest quality crab meat for the best flavor and texture.
- Adjust seasonings and add fresh herbs or avocado just before serving for added freshness and flavor.
- Crab salad is best enjoyed within 24 hours for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Seafood
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg