Delicious Crab Salad that’s Light, Fresh, and Easy to Make

This Crab Salad is a light and refreshing dish perfect for summer, combining sweet crab meat with crisp vegetables and a creamy dressing.

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Prep Time 15

Chill Time 30

Total Time 45

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 cup Celery diced
1/2 cup Red Bell Pepper diced
1/4 cup Fresh Dill or Parsley chopped
8 ounces Crab Meat fresh lump or canned, drained

For the Dressing

1/2 cup Mayonnaise or Greek yogurt
2 tablespoons Lemon Juice freshly squeezed

Equipment

mixing bowl
sharp knife
cutting board
spatula

Method

Step-by-Step Instructions for Fresh and Creamy Crab Salad

Gather all ingredients for the Crab Salad, check crab meat for shells, rinse celery and bell pepper, and pat them dry.
Finely dice the celery and chop the red bell pepper, then place diced vegetables in a mixing bowl.
Chop the fresh dill or parsley and squeeze juice from fresh lemons to collect about 2 tablespoons.
In a separate bowl, combine the mayonnaise and lemon juice, stirring until smooth. Season with salt and pepper.
Gently fold the crab meat into the diced vegetables, ensuring not to break the lumps.
Pour the dressing over the crab and vegetable mixture, stirring carefully to coat evenly.
Transfer the finished salad to the refrigerator and chill for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 10gProtein: 15gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 60mgSodium: 350mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Serve on crisp lettuce leaves or in mason jars for an elegant presentation. Experiment with add-ins like diced apples or nuts for unique flavors.

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