Crab Salad with Creamy Dressing

My first attempt at crab salad was during a blistering July when my kitchen felt like an oven and cooking anything hot was out of the question. I grabbed some crab meat from the market, threw it together with whatever crunchy vegetables I had in the fridge, and the result was so cool and satisfying that it's now my absolute favorite for those sweltering days.

Last summer I served this at a backyard lunch and watched my friend who claims to hate seafood go back for seconds. Theres something about the cool crunch against the tender crab that makes people forget they're being healthy.

Ingredients

• 300 g cooked lump crab meat: Splurge for the good stuff here since the crab is the star of the show and picking through it carefully saves someone from a nasty surprise later
• 1 small celery stalk: Finely diced for that essential crunch that makes every bite interesting
• 1/4 small red onion: Adds just enough sharp bite to cut through the creaminess
• 1/2 medium cucumber: Peeled and seeded so it doesnt make your salad watery
• 2 tbsp fresh chives: Their mild onion flavor plays so nicely with seafood
• 2 tbsp fresh parsley: Fresh herbs bring everything to life and make it taste like summer
• 3 tbsp mayonnaise: The creamy base that holds everything together without overwhelming
• 2 tbsp sour cream or Greek yogurt: Yogurt lightens it up while sour cream adds that classic tang
• 2 tsp Dijon mustard: Just enough to give the dressing some backbone
• 1 tbsp fresh lemon juice: Brightens the whole dish and makes flavors pop
• 1/2 tsp Worcestershire sauce: The secret ingredient that adds depth nobody can quite put their finger on
• Salt and freshly ground black pepper: Dont be shy here since seafood needs proper seasoning

Instructions

Gently combine the crab and vegetables:

In a large bowl, fold together the crab meat, celery, red onion, cucumber, chives, and parsley. Be gentle with the crab so those lovely chunks stay intact.

Whisk up the creamy dressing:

In a small bowl, whisk together the mayonnaise, sour cream (or yogurt), Dijon mustard, lemon juice, Worcestershire sauce, salt, and pepper until silky smooth.

Bring everything together:

Pour the dressing over the crab mixture and fold until evenly coated. Taste it now and adjust the seasoning because this is when it really comes together.

Let it chill:

Refrigerate for at least 10 minutes to let the flavors meld. This resting time makes such a difference in how everything tastes.

Serve it up beautifully:

Mound the salad onto butter lettuce leaves or mixed greens. Garnish with extra chives and lemon wedges for that restaurant quality finish.

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This recipe saved me during a dinner party when I realized I had completely forgotten to make a starter course. I threw it together in panic mode, and my guests actually thought it was the best thing I served all night.

Make It Your Own

Sometimes I swap in diced bell pepper for the cucumber or add a tiny pinch of Old Bay seasoning for a more Maryland vibe. A dash of hot sauce can be brilliant if you like a little kick with your seafood.

Serving Ideas

Butter lettuce cups are elegant but scooping this onto avocado halves feels like pure luxury. Toasted baguette slices work beautifully for a more substantial appetizer that still feels light.

Wine Pairing

A crisp Sauvignon Blanc or Pinot Grigio cuts through the creaminess while complementing the sweet crab meat. The wine should be cold and refreshing, just like the salad itself.

• Keep everything chilled until the moment you serve
• Leftovers actually taste better the next day if they last that long
• Fresh crab makes all the difference so treat it well

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Theres something deeply satisfying about a dish that feels luxurious yet requires no cooking whatsoever. This crab salad has become my go to for lazy summer weekends when I want to eat well without breaking a sweat.

Recipe Questions & Answers

→ What type of crab works best?

Fresh lump crab meat offers the best texture and flavor. High-quality canned crab meat, thoroughly drained and picked for shells, works well too. Avoid shredded crab as it can become mushy when mixed with dressing.

→ Can I make this ahead?

Yes, prepare up to 4 hours in advance and refrigerate. The flavors actually improve with chilling. Add fresh herbs just before serving to maintain their bright color and flavor.

→ What can I substitute for mayonnaise?

Greek yogurt or mashed avocado creates a lighter dressing base. For a dairy-free version, use a blend of olive oil and lemon juice with Dijon mustard as the emulsifier.

→ How do I serve crab salad?

Mound onto butter lettuce cups, fill avocado halves, or serve on toasted baguette slices as an appetizer. For lunch, plate over mixed greens with extra lemon wedges on the side.

→ Is this suitable for meal prep?

Absolutely. Store in an airtight container for up to 2 days. Keep garnishes separate until serving to maintain texture. The crab remains tender and vegetables stay crisp.

→ How do I know if the seasoning is right?

Taste after mixing in the dressing. The crab should shine through with tangy brightness from lemon and subtle depth from Worcestershire. Adjust salt and pepper gradually, letting flavors settle for a few minutes before final adjustments.