Crab Salad with Creamy Dressing (Printer-friendly)
Tender crab with crisp veggies and creamy tangy dressing, ready in 15 minutes.
# What You’ll Need:
→ Seafood
01 - 10.5 oz cooked lump crab meat, drained and picked over for shells
→ 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 Make It:
01 - In a large bowl, gently combine the crab meat, celery, red onion, cucumber, chives, and parsley.
02 - In a small bowl, whisk together the mayonnaise, sour cream (or yogurt), Dijon mustard, lemon juice, Worcestershire sauce, salt, and pepper until smooth.
03 - Pour the dressing over the crab mixture and gently fold until everything is evenly coated. Taste and adjust seasoning as needed.
04 - Chill for at least 10 minutes before serving to allow flavors to meld.
05 - Serve mounded on salad greens or butter lettuce, garnished with extra chives and lemon wedges if desired.
# Expert Tips:
01 -
- The dressing strikes that perfect harmony between creamy and bright without weighing down delicate crab meat
- Everything comes together in fifteen minutes flat but tastes like something from a fancy coastal restaurant
02 -
- Overmixing breaks down those precious lump pieces so handle everything gently and fold rather than stir
- The salad needs those ten minutes of chilling time or the dressing sits on top rather than coating everything perfectly
03 -
- Greek yogurt instead of sour cream creates a lighter version without sacrificing creaminess
- Pick through crab meat over a dark bowl to catch any shell fragments you might miss