Description
A refreshing and creamy crab salad loaded with crisp vegetables, tender lump crab meat, and bright lemon dressing. Perfect as a light meal or flavorful side dish.
Ingredients
- 1 lb (450 g) lump crab meat, cleaned
- 1 cup diced celery
- ½ cup diced red bell pepper
- ½ cup mayonnaise
- 2 tbsp freshly squeezed lemon juice
- ¼ cup fresh dill or parsley, chopped
- Salt to taste
- Black pepper to taste
Instructions
1. Check the crab meat carefully for any shells and place it in a large mixing bowl.
2. Wash and dice the celery and red bell pepper, then chop the fresh herbs.
3. In a separate bowl, whisk together mayonnaise, lemon juice, salt, and pepper until smooth.
4. Add the crab meat, celery, red bell pepper, and herbs to the bowl.
5. Pour the dressing over the mixture and gently fold until evenly coated without breaking up the crab.
6. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to develop.
7. Serve chilled as desired.
Notes
For a lighter option, substitute Greek yogurt for mayonnaise.
Serve in lettuce wraps, with crackers, or as a sandwich filling.
Store in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 75mg