Ingredients
Scale
- 1 pound of fresh crab meat (preferably lump or backfin)
- 1/2 cup of mayonnaise
- 1 tablespoon of lemon juice
- 1 teaspoon of Dijon mustard
- 1/4 cup of finely chopped celery
- 1/4 cup of finely chopped red onion
- 2 tablespoons of chopped fresh dill or parsley
- Salt and freshly ground black pepper to taste
- Optional: chopped avocado or cucumber for extra freshness
Instructions
- Prepare the crab meat: Gently pick through to remove shells or cartilage, ensuring high-quality fresh crab meat.
- Prepare the dressing: Whisk together mayonnaise, lemon juice, and Dijon mustard in a small bowl until smooth.
- Combine ingredients: Gently fold crab meat with chopped celery, red onion, and herbs in a large bowl. Add the dressing and season with salt and pepper, mixing carefully to maintain crab chunks.
- Chill before serving: Cover with plastic wrap and refrigerate for at least 30 minutes to let flavors meld for optimal taste and texture.
Notes
- Use fresh, high-quality crab meat for the best flavor.
- Refrigerate the salad in an airtight container, preferably consuming within 24 hours for optimal freshness.
- To enhance flavor, add fresh herbs or lemon just before serving.
- Serve in avocado shells or atop greens for a decorative presentation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Seafood
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 230 Kcal
- Sugar: 2g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg