Ingredients
Salad Dressing
- ⅔ cup mayonnaise
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard
- ½ teaspoon paprika
- ¼ teaspoon kosher salt
- Pinch of freshly ground black pepper
Salad
- 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)
Instructions
- Make dressing: In a bowl, combine the mayonnaise, lemon juice, Dijon mustard, paprika, kosher salt, and black pepper. Stir thoroughly until all ingredients are well incorporated and the dressing is smooth. Set aside to allow the flavors to meld.
- Stir salad: Place the roughly chopped crab meat, finely diced celery, and finely diced shallot into a large mixing bowl. Pour the prepared dressing over the crab mixture. Using a spatula or spoon, gently fold all ingredients together until evenly coated with the dressing, taking care not to break up the crab too much.
- Garnish salad: Sprinkle the roughly chopped fresh herbs over the top of the salad to add a burst of color and fresh flavor. Serve the crab salad immediately if desired, or cover and chill in the refrigerator for up to an hour to allow the flavors to combine and the salad to firm up slightly before serving.
Notes
- For a lighter version, use low-fat mayonnaise or substitute with Greek yogurt.
- Imitation crab meat can be used as a budget-friendly alternative but fresh crab offers better flavor and texture.
- Adjust the amount of lemon juice and mustard to taste for preferred tanginess.
- This salad pairs well with toasted bread or fresh greens for a heartier meal.
- Can be prepared ahead of time and stored covered in the refrigerator for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Salt
