Crab Salad with Creamy Dressing (Printable Version)
Tender crab with crisp vegetables and creamy tangy dressing ready in 15 minutes.
# What You’ll Need:
→ Seafood
01 - 10.5 oz cooked lump crab meat, fresh or high-quality canned, drained and picked over for shells
→ Vegetables
02 - 1 small celery stalk, finely diced
03 - 1/4 small red onion, finely diced
04 - 1/2 medium cucumber, peeled, seeded, and diced
05 - 2 tbsp fresh chives, finely chopped
06 - 2 tbsp fresh parsley, finely chopped
→ Dressing
07 - 3 tbsp mayonnaise
08 - 2 tbsp sour cream or Greek yogurt
09 - 2 tsp Dijon mustard
10 - 1 tbsp fresh lemon juice
11 - 1/2 tsp Worcestershire sauce
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - Mixed salad greens or butter lettuce leaves
14 - Lemon wedges
# Directions:
01 - In a large bowl, gently combine the crab meat, celery, red onion, cucumber, chives, and parsley, being careful not to break up the crab lumps.
02 - In a small bowl, whisk together the mayonnaise, sour cream (or yogurt), Dijon mustard, lemon juice, Worcestershire sauce, salt, and pepper until smooth and well incorporated.
03 - Pour the dressing over the crab mixture and gently fold until everything is evenly coated. Taste and adjust seasoning as needed.
04 - Chill for at least 10 minutes before serving to allow flavors to meld. Serve mounded on salad greens or butter lettuce, garnished with extra chives and lemon wedges if desired.
# Top Tips:
01 -
- It comes together in literally fifteen minutes but tastes like you put way more thought into it
- The secret is letting it chill for that brief period so all those fresh herbs really wake up and say hello to your tastebuds
02 -
- I learned the hard way that rushing the chilling step means you're serving a completely different salad—those ten minutes are non-negotiable
- Overdressing is the most common mistake, so start with less dressing than you think you need
03 -
- Pat your crab meat gently with paper towels before mixing so the dressing doesn't get watered down
- Let it come to room temperature for about five minutes before serving