Ingredients
Scale
- 1 pound fresh lump crab meat
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 small red onion, finely chopped
- 1/2 cup celery, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: chopped avocado, cherry tomatoes, or capers for added flavor
Instructions
- Gently drain the crab meat and remove any shells or cartilage, keeping it chilled for freshness.
- In a bowl, combine mayonnaise, Dijon mustard, and lemon juice. Mix well to create the dressing.
- Gently fold the crab meat into the dressing until evenly coated.
- Add chopped red onion and celery for crunch; season with salt and pepper.
- For extra flavor, incorporate chopped parsley or other herbs.
- Chill the prepared crab salad for at least 30 minutes before serving to allow flavors to meld.
- Serve on a bed of lettuce, in a pita, or as a sandwich filling. Garnish with additional parsley or cherry tomatoes if desired.
Notes
- Store in an airtight container in the refrigerator for up to 2 days.
- For best results, prepare just before serving.
- Add optional ingredients like avocado or capers for variety.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Seafood
- Diet: Low Carb
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 65mg