Ingredients
Dressing
- ⅔ cup mayonnaise
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard
- ½ teaspoon paprika
- ¼ teaspoon kosher salt
- Pinch of freshly ground black pepper
Salad
- 1 pound crab meat (or imitation crab meat), roughly chopped
- 2 ribs celery, finely diced
- 2 tablespoons finely diced shallot (or red onion)
- 1 tablespoon roughly chopped fresh herbs (parsley, chives, or dill)
Instructions
- Make dressing: In a bowl, stir together the mayonnaise, lemon juice, Dijon mustard, paprika, kosher salt, and freshly ground black pepper until well combined. Set this dressing aside.
- Combine salad ingredients: In a large mixing bowl, add the roughly chopped crab meat, finely diced celery, and finely diced shallot.
- Mix salad and dressing: Pour the prepared dressing over the crab mixture and gently stir everything together until the ingredients are evenly coated.
- Garnish and serve: Sprinkle the roughly chopped fresh herbs on top to garnish. Serve the crab salad immediately for best freshness, or chill it in the refrigerator to serve cold later.
Notes
- For best flavor, use fresh lump crab meat if available, but imitation crab can be used as an economical alternative.
- Chilling the salad for 30 minutes enhances the flavors melding together.
- Adjust seasoning with more lemon juice or salt to taste before serving.
- This salad can be served on a bed of lettuce, in a sandwich, or with crackers for variety.
- Fresh herbs like dill, parsley, or chives add a bright, fresh finish but can be omitted if unavailable.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
