This Crab Salad is a light, refreshing, and elegant dish that’s perfect for seafood lovers. Packed with sweet crab meat, crisp vegetables, and a tangy dressing, it’s a versatile recipe that can be served as an appetizer, a main course, or even as a sandwich filling. Whether you’re hosting a summer luncheon, a dinner party, or simply craving something fresh and flavorful, this seafood salad is sure to impress. Let’s get mixing!
Ingredients You’ll Need:
For the Salad:
- 1 lb lump crab meat , picked over for shells (or canned crab meat, drained)
- 1/2 cup diced celery (about 2 stalks)
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon capers , rinsed and drained (optional, for a briny kick)
- 1 hard-boiled egg , finely chopped (optional, for richness)
For the Dressing:
- 1/2 cup mayonnaise (use light mayo if preferred)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce (like Tabasco, optional for a little heat)
- Salt and black pepper , to taste
Optional Garnishes:
- Lemon wedges , for serving
- Fresh dill or chives , for garnish
- Avocado slices , for added creaminess
Serving Suggestions:
- Romaine lettuce leaves , for wrapping
- Croissants or baguette slices , for sandwiches
- Crackers or pita chips , for scooping
Step-by-Step Instructions:
Step 1: Prep the Ingredients
- If using canned crab meat, drain it well and pat dry with paper towels to remove excess moisture.
- Finely dice the celery, red onion, and hard-boiled egg (if using). Chop the parsley and rinse the capers.
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