Crab Salad with Creamy Dressing (Printable View)
Tender crab with crisp vegetables in a creamy, tangy dressing. Ready in 15 minutes.
# What You Need:
→ Seafood
01 - 10.5 oz cooked lump crab meat, drained and shell pieces removed
→ 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
# How-To Steps:
01 - Gently combine the crab meat, celery, red onion, cucumber, chives, and parsley in a large mixing bowl.
02 - Whisk together the mayonnaise, sour cream or yogurt, Dijon mustard, lemon juice, Worcestershire sauce, salt, and pepper in a small bowl until smooth and fully incorporated.
03 - Pour the dressing over the crab mixture. Using a spatula, gently fold until all ingredients are evenly coated. Taste and adjust seasoning with additional salt and pepper if needed.
04 - Refrigerate the salad for at least 10 minutes to allow flavors to meld and develop.
05 - Mound the crab salad onto salad greens or butter lettuce leaves. Garnish with additional fresh chives and lemon wedges if desired.
# Expert Advice:
01 -
- It comes together in fifteen minutes flat, no heat required
- The dressing is creamy but still lets the sweet crab flavor shine through
02 -
- Overmixing will break up those precious crab chunks you paid for
- The salad tastes dramatically better after that 10 minute rest in the fridge
03 -
- Pick through the crab meat with your fingers instead of a spoon so you can feel any shell fragments
- Toast your bread or lettuce cups slightly for that extra textural contrast