I remember a late summer afternoon when my neighbor dropped by with a loaf of warm sourdough and a simple bowl of crab salad recipe, we sat at the kitchen table under soft light, trading small stories while the bright lemon and sweet crab disappeared between slices, and that memory is the kind of quiet meal this salad brings back.
Why You’ll Love It
This crab salad is the kind of easy, comforting recipe you reach for when you want something that feels thoughtful without fuss, it comes together in minutes, feeds a small family or a surprised guest, and balances sweet lump crab with a gentle lemony mayo dressing so it works for weeknight dinners, picnic plates, or a slow weekend lunch.
Serves 4
Prep Time: 15 minutes |
Cook Time: 0 minutes |
Total Time: 15 minutes
Ingredients
- 12 ounces lump crab meat, picked over for shells
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice (about half a lemon)
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh dill or parsley
- 1/2 teaspoon Old Bay seasoning or a pinch of cayenne
- Salt and freshly ground black pepper to taste
- 8 butter lettuce leaves or mixed greens for serving
- 8 small toasted crostini or crackers for serving
Instructions
- Gently pick through the crab meat to remove any shell fragments, then place the crab in a large mixing bowl.
- In a small bowl whisk together mayonnaise, Dijon mustard, lemon juice, Old Bay, and a pinch of salt and pepper until smooth.
- Add the chopped celery, red onion, and dill to the crab, pour the dressing over the top, and fold gently with a spatula so you keep some texture in the crab.
- Taste and adjust seasoning with more lemon, salt, or Old Bay as needed, being careful not to overdress.
- Chill the crab salad for 10 to 15 minutes if you have time to let the flavors marry, otherwise serve immediately on butter lettuce leaves with crostini alongside.
- Store any leftovers in an airtight container in the fridge for up to 24 hours.
Tips & Tricks
- Use chilled crab straight from the fridge so the salad stays firm and not watery.
- Pick through the crab slowly under good light to avoid crunchy surprises.
- Measure dressing first and start by adding most of it, you can always add more but you cannot take it away.
- For the cleanest flavor use fresh lemon juice rather than bottled.
- If using delicate lump crab, fold gently to keep pieces intact and appealing.
Serving Ideas
- Spoon onto butter lettuce cups for a light starter at a dinner party.
- Heap onto toasted crostini for a simple party canapé.
- Serve over a bed of mixed greens with a drizzle of extra lemon for a lunch.
- Fill halved avocados for an easy summer appetizer.
- Pair with chilled white wine or a crisp rosé for a relaxed weekend meal.
Frequently Asked Questions
Can I use imitation crab for this recipe
Yes you can substitute imitation crab or surimi, keep in mind the texture and flavor are milder and adjust seasoning and lemon to brighten the dish.
How long will leftover crab salad keep in the fridge
Stored in an airtight container it will keep well for up to 24 hours, after that the texture and flavor begin to degrade so plan to finish within a day.
Is it safe to eat crab salad without cooking it
If you are using cooked lump crab from a reliable source it is safe to eat cold; avoid leaving the salad at room temperature for more than two hours.
Can I make this recipe dairy free
Yes this recipe is already dairy free if you use mayonnaise without dairy, or choose a vegan mayo alternative.
Crab Salad Recipe
This crab salad is the kind of easy, comforting recipe you reach for when you want something that feels thoughtful without fuss, it comes together in minutes, feeds a small family or a surprised guest, and balances sweet lump crab with a gentle lemony mayo dressing so it works for weeknight dinners, picnic plates, or a slow weekend lunch.
Ingredients
- 12 ounces lump crab meat, picked over for shells
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice (about half a lemon)
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh dill or parsley
- 1/2 teaspoon Old Bay seasoning or a pinch of cayenne
- Salt and freshly ground black pepper to taste
- 8 butter lettuce leaves or mixed greens for serving
- 8 small toasted crostini or crackers for serving
Instructions
- Gently pick through the crab meat to remove any shell fragments, then place the crab in a large mixing bowl.
- In a small bowl whisk together mayonnaise, Dijon mustard, lemon juice, Old Bay, and a pinch of salt and pepper until smooth.
- Add the chopped celery, red onion, and dill to the crab, pour the dressing over the top, and fold gently with a spatula so you keep some texture in the crab.
- Taste and adjust seasoning with more lemon, salt, or Old Bay as needed, being careful not to overdress.
- Chill the crab salad for 10 to 15 minutes if you have time to let the flavors marry, otherwise serve immediately on butter lettuce leaves with crostini alongside.
- Store any leftovers in an airtight container in the fridge for up to 24 hours.
Conclusion
This crab salad is a small bowl of simple pleasures that feels like hospitality, it is quick enough for a relaxed weeknight and elegant enough for guests, and the gentle balance of lemon, dill, and sweet crab is forgiving so you can tweak it to your taste, take the quiet time in the kitchen to taste as you go and trust that a few fresh ingredients can make an everyday meal feel special.
