Name: Classic Crab Salad Recipe
Prep time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: ⅔ cup mayonnaise; 1 tablespoon lemon juice; ½ teaspoon Dijon mustard; ½ teaspoon paprika; ¼ teaspoon kosher salt; Pinch of freshly ground black pepper; 1 pound crab meat (or imitation crab meat), roughly chopped; 2 ribs of celery, finely diced; 2 tablespoons finely diced shallot (or red onion); 1 tablespoon roughly chopped fresh herbs (parsley, chives, or dill)

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If you have a soft spot for fresh seafood that is both refreshing and satisfying, then this Classic Crab Salad Recipe is about to become your new go-to favorite. Combining tender crab meat with a zesty, creamy dressing that perfectly balances tangy lemon and delicate spices, this salad delivers an irresistible burst of flavor in every bite. It’s simple enough to prepare on a busy weeknight yet elegant enough to impress guests at a summer gathering. Whether you enjoy it on its own, in a sandwich, or atop crisp greens, the Classic Crab Salad Recipe offers a delicious, light meal that feels like a little celebration in every forkful.

Ingredients You’ll Need

A clear glass bowl contains four layers of ingredients from top view: torn white and red pieces resembling imitation crab at the base, a pile of small chopped green celery pieces on the upper middle, finely chopped light purple onions on the lower left, and a smooth, light orange creamy sauce on the lower right side, all set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Gathering a handful of fresh, quality ingredients is all you need to make this dish shine. Each item plays a crucial role — from lending creaminess and tang to adding crunch and vibrant color, these ingredients come together effortlessly to produce something spectacular.

⅔ cup mayonnaise: Provides the creamy base that brings everything together with smooth richness.
1 tablespoon lemon juice: Adds a bright, citrusy zing that lifts the flavors and keeps it fresh.
½ teaspoon Dijon mustard: Gives a gentle tang and depth, enhancing the overall taste without overpowering.
½ teaspoon paprika: Contributes a subtle smoky warmth and beautiful color to the dressing.
¼ teaspoon kosher salt: Essential for seasoning and bringing out the natural flavors.
Pinch of freshly ground black pepper: Offers a mild heat and a fragrant finish.
1 pound crab meat (or imitation crab meat), roughly chopped: The star of the dish, tender and sweet, providing a luscious seafood texture.
2 ribs of celery, finely diced: Adds a delightful crunch and fresh green hue.
2 tablespoons finely diced shallot (or red onion): Introduces a gentle sharpness and subtle bite.
1 tablespoon roughly chopped fresh herbs (parsley, chives, or dill): Used for garnish, they bring an aromatic pop that’s as pretty as it is tasty.

How to Make Classic Crab Salad Recipe

Step 1: Make the Dressing

Start by mixing together the mayonnaise, lemon juice, Dijon mustard, paprika, kosher salt, and freshly ground black pepper in a small bowl. This dressing is the flavor foundation of your salad, so whisk it well until it’s smooth and beautifully blended. Setting it aside for a moment lets those ingredients marry perfectly with each other.

Step 2: Combine the Salad Ingredients

In a large mixing bowl, gently toss together the roughly chopped crab meat, finely diced celery, and shallots. These components bring wonderful texture and freshness, balancing the creamy dressing with crispness and a mild oniony brightness. Take care to fold everything gently to keep the crab meat intact and fluffy.

Step 3: Add the Dressing

Pour the freshly made dressing over the crab mixture. Using a large spoon or spatula, fold the dressing into the salad until every bite is generously coated. The goal is to marry the rich creaminess of the dressing with the delicate crab and crunchy veggies without overwhelming either.

Step 4: Garnish and Chill

Sprinkle your choice of roughly chopped fresh herbs such as parsley, chives, or dill on top for a bright visual and aromatic finish. You can serve the salad immediately if you’re eager for a fresh taste, or pop it in the fridge for an hour to let the flavors meld beautifully. Chilling also firms it up slightly, perfect for making ahead.

How to Serve Classic Crab Salad Recipe

A close-up view of a white bowl filled with a creamy crab salad showing three main layers: a base of white and red shredded crab meat mixed with light green chopped celery pieces, a top layer of finely chopped purple shallots, and scattered bright green chopped chives sprinkled all over. The salad is creamy with visible black pepper specks on top, and a silver fork is placed on the right side partially inside the bowl. The bowl is placed on a white marbled surface, with a small white dish of additional chopped chives at the upper right corner and a striped cloth at the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs are the classic choice for garnishing this salad, adding an inviting burst of color and herbaceous aroma. For an extra special touch, consider a few thin lemon slices or a sprinkle of smoked paprika to enhance the visual appeal and flavor complexity.

Side Dishes

This Classic Crab Salad Recipe pairs wonderfully with a variety of sides. Try serving it alongside crisp green salad leaves, crusty bread, or buttery crackers. It also makes a delightful topping for avocado halves or cucumber slices for a light and refreshing meal.

Creative Ways to Present

If you want to impress, use this crab salad as a filling for mini croissants or as a topping on toasted baguette rounds for elegant appetizers. Another fun idea is to scoop the salad into hollowed-out tomatoes or bell peppers, turning the dish into a colorful, eye-catching centerpiece that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Store any leftover Classic Crab Salad Recipe in an airtight container in the refrigerator for up to two days. Keeping it chilled maintains the fresh flavors and crispness of the celery and shallots, while preventing the delicate crab from becoming mushy.

Freezing

It’s best not to freeze this salad because the mayonnaise-based dressing and celery will separate and become watery upon thawing. For best results, enjoy it fresh or within a couple of days refrigerated.

Reheating

This salad is meant to be enjoyed cold or at room temperature, so reheating is not recommended. Simply bring it out of the fridge about 10 minutes before serving to soften the chill and enhance flavors.

FAQs

Can I use imitation crab meat for this recipe?

Absolutely! Imitation crab meat works wonderfully in the Classic Crab Salad Recipe and is often more affordable while still providing great texture and flavor.

How long does this crab salad keep in the fridge?

For the best taste and texture, consume the crab salad within 48 hours of making it. After that, the quality starts to decline, especially the freshness of the crab meat and vegetables.

Can I add other vegetables or ingredients?

Definitely! Diced bell peppers, cucumbers, or even a bit of pineapple can add an exciting twist. Just be mindful to keep the balance so the crab remains the star of the dish.

Is this salad suitable for meal prepping?

This salad is perfect for meal prepping since it holds up well when stored properly for a couple of days. Keep it refrigerated and add any crunchy garnishes fresh before serving.

What’s the best way to serve crab salad in a sandwich?

Use soft sandwich bread or a hearty roll, and consider adding lettuce and tomato slices for contrast. Toasting the bread lightly can add a nice crunch that pairs beautifully with the creamy crab salad.

Final Thoughts

There’s something uniquely comforting and bright about this Classic Crab Salad Recipe that makes it a real treasure to keep in your recipe collection. Whether you’re feeding a crowd or just treating yourself to a simple meal, it strikes the perfect balance of easy, fresh, and delicious. I can’t wait for you to try it and discover just how effortlessly satisfying a homemade crab salad can be!

Classic Crab Salad Recipe

Ingredients You’ll Need