Ingredients
Dressing
- ⅔ cup mayonnaise
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard
- ½ teaspoon paprika
- ¼ teaspoon kosher salt
- Pinch of freshly ground black pepper
Salad
- 1 pound crab meat (or imitation crab meat), roughly chopped
- 2 ribs celery, finely diced
- 2 tablespoons finely diced shallot (or red onion)
- 1 tablespoon roughly chopped fresh herbs (parsley, chives, or dill)
Instructions
- Prepare the Dressing: In a medium bowl, combine the mayonnaise, lemon juice, Dijon mustard, paprika, kosher salt, and a pinch of freshly ground black pepper. Whisk together until smooth and well blended to create the flavorful dressing.
- Combine Salad Ingredients: Gently fold the roughly chopped crab meat, finely diced celery, diced shallot or red onion, and chopped fresh herbs into the dressing mixture. Mix carefully to avoid breaking up the crab meat too much, ensuring all components are evenly coated.
- Chill the Salad: Cover the crab salad with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld and the salad to chill thoroughly before serving.
- Serve: Serve the crab salad chilled as a sandwich filling, on crackers, or over a bed of greens for a light, delicious meal or appetizer.
Notes
- Use fresh lump crab meat for the best flavor and texture, or opt for quality imitation crab meat if preferred.
- Adjust lemon juice and mustard quantities to taste for more tang or zest.
- Fresh herbs add brightness; choose parsley, chives, or dill based on your preference.
- Serve chilled and consume within 2 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
