Go Back
–+ servings
Crab Salad Recipe for Effortless Gourmet Flavor

Luxury-Style Crab Salad (Without the Fuss)

Rebecca Blumer
This creamy, refreshing crab salad tastes like a fine-dining experience but takes less than 15 minutes to make. Packed with lump crab, crunchy celery, herbs, and bright lemon, it’s the perfect blend of fancy and foolproof. Serve it in lettuce cups, on toast, or with crackers for a chic, effortless meal.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4 Servings
Calories 280 kcal

Equipment

  • Mixing Bowl
  • Whisk
  • Spatula
  • Knife and Cutting Board

Ingredients
 

Crab Salad Base

  • 12–16 oz lump crab meat fresh, pasteurized, or canned; drained and picked over for shells
  • 1 cup celery finely diced
  • 2–3 tbsp red onion or shallot minced
  • 2–3 tbsp fresh herbs dill, chives, or parsley; minced

Dressing

  • 1/3–1/2 cup mayonnaise use good-quality; Greek yogurt can replace half
  • 1 tsp Dijon mustard
  • 1/2–1 tsp Old Bay seasoning or seafood seasoning mix
  • 1 lemon zest and 2–3 tbsp juice
  • 1 tbsp capers drained and chopped (optional)
  • a few dashes hot sauce optional
  • 1 tsp olive oil optional, for silkiness
  • salt and black pepper to taste

Serving Options

  • butter lettuce leaves, avocado halves, toasted brioche, or crackers for serving

Instructions
 

  • Prep the crab: Drain well if using canned or pasteurized crab. Spread on paper towels to remove excess moisture and pick out any shell fragments.
  • Make the dressing: In a large mixing bowl, whisk together mayonnaise, lemon zest and juice, Dijon mustard, Old Bay seasoning, olive oil, hot sauce (if using), and a pinch of salt and pepper until creamy.
  • Add crunch and herbs: Stir in celery, onion or shallot, capers, and fresh herbs until combined.
  • Fold in the crab: Add the crab meat and gently fold with a spatula to keep the chunks intact. Avoid overmixing.
  • Taste and adjust: Add more lemon, herbs, or seasoning as desired. Chill for 20–30 minutes if time allows.
  • Serve: Spoon over butter lettuce, toasted brioche, avocado halves, or with crackers. Garnish with extra herbs and a squeeze of lemon.

Notes

For the freshest flavor, mix crab and dressing right before serving. Store leftovers in the fridge up to 2 days. Avoid freezing. To revive, stir gently and add a squeeze of lemon before serving.

Nutrition

Calories: 280kcalCarbohydrates: 4gProtein: 24gFat: 18gSaturated Fat: 3gCholesterol: 90mgSodium: 650mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 80mgIron: 0.9mg
Keyword Crab, Quick Lunch, Seafood, Summer Recipe
Tried this recipe?Let us know how it was!