Description

This Crab Seafood Salad is a fresh, creamy, and satisfying dish that’s perfect for any meal or gathering. With succulent crab meat, crunchy vegetables, and a tangy dressing, it’s a recipe that strikes the perfect balance between flavor and texture. Whether served as a light lunch, a side dish, or an appetizer, this salad is always a crowd-pleaser. Plus, it’s incredibly versatile—you can customize it to suit your taste or dietary preferences.

Ingredients

• 1 ½ pounds crab meat (real or imitation)
• 2 celery stalks, diced
• 1 small red onion, finely chopped
• ½ cup red bell pepper, diced
• ½ cup green bell pepper, diced
• ½ cup mayonnaise
• 2 tablespoons sour cream (optional, for extra creaminess)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon Old Bay seasoning
• ½ teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Preparation Method

Start by preparing the crab meat. If using real crab, ensure it’s shell-free. For imitation crab, gently shred or chop it into bite-sized pieces.

In a large bowl, combine the crab meat, diced celery, red onion, red and green bell peppers. These vegetables add crunch and vibrant color to the salad.

In a separate bowl, whisk together the mayonnaise, sour cream (if using), lemon juice, Dijon mustard, Old Bay seasoning, paprika, salt, and pepper. This dressing ties all the flavors together, giving the salad its creamy and zesty taste.

Pour the dressing over the crab mixture and gently toss to coat. Be careful not to overmix—you want the crab meat to remain intact.

Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.

When ready to serve, garnish with fresh parsley for a pop of color and added freshness. Serve it chilled as a standalone dish, on a bed of greens, or with crackers for a light appetizer.

Tips and Conclusion

For a low-carb option, serve the crab seafood salad in lettuce cups or over sliced cucumbers. Want more flavor? Add a pinch of cayenne pepper for a spicy kick or a handful of capers for a briny twist.

Shrimp and Crab Salad: Add cooked shrimp for extra protein and texture.
Avocado Crab Salad: Fold in diced avocado for a creamy and rich variation.
Asian-Inspired Crab Salad: Swap mayonnaise for sesame dressing and add sliced cucumbers and shredded carrots.
Herb-Lovers Crab Salad: Mix in fresh dill or tarragon for a burst of herbal flavor.

Serve chilled on a bed of lettuce for a light lunch.
Use as a filling for sandwiches or wraps.
Pair with crackers or toasted baguette slices for a party appetizer.
Top with a poached egg for a luxurious brunch option.

This Crab Seafood Salad is a fresh and versatile dish that’s as easy to make as it is delicious. Perfect for summer picnics, family gatherings, or quick lunches, it’s a go-to recipe that everyone will love. Customize it with your favorite ingredients and serve it in creative ways to keep it exciting.

If you enjoyed this recipe, check out our Classic Tuna Salad or Shrimp Avocado Salad for more seafood-inspired dishes. Enjoy!