Description
A vibrant and fresh crab salad that blends delicious crab meat with crisp vegetables and a creamy, tangy dressing.
Ingredients
Scale
- 2 cups cooked crab meat
- 1 cup celery, diced
- 1 cup bell peppers, diced
- 1/2 cup red onion, diced
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Lettuce leaves for serving
Instructions
- Prepare the crab and vegetables. Gently flake the cooked crab meat into large chunks and dice the celery, bell peppers, and red onion into uniform small pieces.
- Make the dressing in a small bowl by whisking together mayonnaise, lemon juice, and Dijon mustard until smooth. Season with salt and pepper.
- Combine the crab meat and diced vegetables in a large mixing bowl. Pour the dressing over the mixture and gently fold.
- Serve on a platter or in individual cups over lettuce leaves, garnished with fresh herbs and lemon wedges if desired.
Notes
Chill crab meat before use for best texture. Add celery right before serving to maintain crunch. Adjust dressing to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg