Description
Make this quick and creamy crab salad in just 15 minutes. It is perfect served on bread, in lettuce cups, or as a light lunch.
Ingredients
Scale
- 1 pound lump crab meat or imitation crab (kani), flaked
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 ribs celery, finely chopped
- 1/4 cup red onion, finely minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- If using imitation crab, flake it into bite-sized pieces. If using real crab, gently pick through it to remove any shell pieces. Place the crab in a medium bowl.
- In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth.
- Add the chopped celery, red onion, and parsley to the crab.
- Pour the dressing over the crab mixture. Gently fold all ingredients together until just combined. Do not overmix.
- Taste the salad and adjust salt or lemon juice if needed.
- Serve immediately, or chill for 30 minutes to allow flavors to meld.
Notes
- For a low-carb option, serve this crab salad in crisp lettuce cups instead of bread.
- If you prefer a spicier flavor, add 1/2 teaspoon of hot sauce to the dressing mixture.
- This salad keeps well in the refrigerator for up to two days.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Lunch
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 2
- Sodium: 550
- Fat: 25
- Saturated Fat: 4
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 18
- Cholesterol: 110