Description
This crab salad is a quick and refreshing dish perfect for summer lunches, picnics, or light dinners. It combines flaky crab, crisp celery, and shallots with a creamy, zesty dressing seasoned with herbs and a hint of spice. Easy to make in just 10 minutes, it can be served on sandwiches, crackers, lettuce, or simply as a side dish.
Ingredients
- 1 lb imitation crab, flaked
- 1/3 cup celery, finely diced
- 2 tbsp shallot, finely diced
- 3/4 cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp Old Bay seasoning
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1 tsp dried dill
- 1 tsp dried parsley
- 1/8 tsp cayenne pepper (optional)
Instructions
- Flake the crab into a large bowl using a fork.
- Add diced celery and shallots to the crab.
- In a separate bowl, whisk together mayonnaise, lemon juice, Old Bay seasoning, salt, pepper, dill, parsley, and cayenne pepper if using.
- Pour the dressing over the crab mixture and stir until well combined.
- Serve immediately or cover and chill until ready to use.
- Garnish with fresh parsley or dill if desired.
- Enjoy on a bun, with crackers, on lettuce, or in a croissant.
Notes
Serve crab salad chilled for the best flavor and texture. It works well on sandwiches, crackers, croissants, or over a bed of fresh lettuce. Leftovers should be stored in an airtight container in the refrigerator for up to three days. Avoid freezing, as it can alter the texture and make the crab rubbery.