Irresistibly Delicious Easy Crab Salad for Quick Summer Lunches
This Delicious Easy Crab Salad is a no-cook marvel perfect for summer, combining tender crab meat with fresh veggies and a zesty dressing.
Servings: 4 servings
Calories: 210kcal
Equipment
- mixing bowl
- rubber spatula
- knife
- cutting board
Ingredients
For the Salad
- 8 oz Imitation Crab Meat can be swapped for real crab
- 1 cup Celery diced
- 1 cup Red Bell Pepper diced
- 1/2 cup Red Onion diced
For the Dressing
- 1/2 cup Mayonnaise or Greek yogurt
- 1 tbsp Dijon Mustard
- 2 tbsp Lemon Juice freshly squeezed
- 1 tbsp Dried Dill or fresh if available
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
Steps
- Dice the celery, red onion, and red bell pepper into small, even pieces.
- Gently flake the imitation crab meat into bite-sized pieces.
- In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, dried dill, salt, and black pepper until well combined.
- Add the diced vegetables and flaked crab meat into the bowl with the dressing.
- Gently fold the salad mixture using a rubber spatula, avoiding overmixing.
- Cover the bowl and refrigerate the crab salad for at least 30 minutes.
- Serve the salad chilled as a side dish, sandwich filling, or dip.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. Avoid freezing due to mayo-based dressing.