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Crab Salad
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This Crab Salad is a no-cook, no-fuss classic—tender lump crabmeat tossed with crisp celery, red onion, and fresh herbs in a light, citrusy dressing. With just 6 simple ingredients, it’s perfect as a light lunch, elegant appetizer, or refreshing summer meal.
No mayo overload, no filler—just pure, sweet crab flavor that shines.
Why You’ll Love This Recipe
🦀 Only 6 ingredients—pantry staples!
⏱️ 10 minutes prep, 5 minutes chill
💛 One bowl = easy cleanup
💸 Costs under $12 (depending on crab)—serves 4
🌾 Naturally gluten-free, nut-free, and low-carb
Ingredients You’ll Need
(Serves 4)
1 lb (450g) fresh or high-quality canned lump crabmeat, picked over for shells
½ cup finely diced celery
2 tbsp finely minced red onion (or shallot)
2 tbsp fresh parsley or chives, chopped
2 tbsp mayonnaise (optional—see lighter version below)
1 tbsp fresh lemon juice
1 tsp Dijon mustard
Salt & white pepper to taste
Optional: Dash of hot sauce, Old Bay seasoning, or avocado
💡 Pro Tips:
Use fresh-picked crab if possible—avoid “imitation” or “crab stick.”
Drain crab well—excess moisture dilutes flavor.
Chill bowl and ingredients for best texture.
Step-by-Step Instructions (Bright, Clean, Foolproof)
1. Prep Crab
Gently pick through crabmeat to remove any shell fragments.
Pat dry with paper towels.
2. Make Dressing
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