Crab Salad Recipe

Name: Crab Salad Recipe
Prep time: 15 min
Total time: 35 min
Ingredients: 1 lb lump crab meat (fresh or good-quality canned; drain well); 1/2 cup celery (diced (about 2 stalks)); 1/2 cup red bell pepper (finely chopped); 1/4 cup green onions (thinly sliced); 1/4 cup plain Greek yogurt; 2 Tbsp light mayonnaise; 1 Tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 Tbsp fresh dill; Salt and freshly ground black pepper (to taste); 1/2 ripe avocado (cubed (optional))

Light, refreshing, and ready in minutes, this Crab Salad Recipe is the perfect no-cook, healthy appetizer for summer gatherings.

This Crab Salad Recipe turns sweet lump crab into a light, tangy seafood salad that feels like sunshine on a plate. It’s perfect for hot afternoons when you want something quick, healthy, and low-fat but still packed with protein and flavor. You know what? I first whipped this up for my daughter’s beach picnic, and it’s been a family favorite ever since. With crisp veggies, zesty lemon, and a hint of dill, this easy dish brings out the best in premium crab meat—no oven needed, no fuss, just fresh, clean taste.

Why You’ll Love This Recipe

• No oven needed—pure no-bake simplicity
• Ready in under 20 minutes—perfect for last-minute plans
• High in protein, low in calories (about 120 kcal per half-cup)
• Light and refreshing—ideal for hot summer days
• Healthy fats from olive oil and avocado (optional)
• Versatile as a sandwich filling or appetizer on cucumber rounds
• Crowd-pleaser at potlucks, pool parties, or BBQs
• Uses seasonal produce—supports local farmers’ markets

Ingredients

• 1 lb lump crab meat (fresh or good-quality canned; drain well)
• ½ cup diced celery (about 2 stalks; for crunch)
• ½ cup finely chopped red bell pepper (adds sweetness and color)
• ¼ cup thinly sliced green onions (or chives, for a milder bite)
• ¼ cup plain Greek yogurt (use whole milk for creaminess)
• 2 Tbsp light mayonnaise (or avocado oil mayo for a dairy-free twist)
• 1 Tbsp fresh lemon juice (about half a lemon)
• 1 tsp Dijon mustard (adds subtle tang)
• 1 Tbsp chopped fresh dill (or 1 tsp dried dill)
• Salt and freshly ground black pepper, to taste
• Optional: ½ ripe avocado, cubed (for extra richness)
• Garnish: lemon wedges and fresh parsley sprigs

Directions

1. In a large bowl, combine the Greek yogurt, light mayonnaise, lemon juice, Dijon mustard, and chopped dill. Whisk until smooth—this creamy dressing is the backbone of your refreshing appetizer.
2. Gently fold in the crab meat, trying not to break up the lumps too much; you want those nice chunks for texture.
3. Add diced celery, red bell pepper, and green onions. Stir just until everything is coated—overmixing can make it watery.
4. Taste and season with salt and pepper. If it feels too thick, splash in a teaspoon or two of cold water or a little olive oil.
5. If you’re using avocado, gently fold in the cubes last, so they stay intact and avoid turning mushy.
6. Cover and chill for at least 15 minutes—this lets flavors meld. While you wait, prep crackers, cucumber rounds, or lettuce leaves for serving.
7. Scoop into a pretty bowl, garnish with parsley and lemon wedges, and serve immediately or keep chilled until guests arrive.

Servings & Timing

Yield: serves 4–6 as an appetizer
Prep Time: 15–20 minutes (including chopping)
Chill Time: 15–30 minutes (for best flavor)
Total Time: about 35–50 minutes

Variations

• Tropical twist: add diced mango and a pinch of chili powder for sweet-spicy contrast.
• Mediterranean style: swap dill for basil and stir in chopped kalamata olives.
• Low-carb option: skip the mayo, use extra Greek yogurt, and serve in endive leaves.
• Avocado-loaded: double the avocado, omit yogurt, and add lime zest for creaminess.
• Spicy kick: mix in Sriracha or chopped jalapeño and garnish with cilantro.
• Vegan spin: replace crab with artichoke hearts and hearts of palm, and use vegan mayo.

Storage & Reheating

• Refrigerator: store in an airtight container for up to 2 days—crab salad is best fresh, but it holds up well.
• Freezer: not recommended, as the salad will become watery upon thawing.
• Make-ahead: mix the dressing and chop veggies up to a day earlier; keep crab meat chilled separately and combine just before serving.

Notes

• When choosing crab meat, look for firm, white pieces labeled “lump” or “jumbo lump” for the best texture and taste.
• If your salad seems too loose, a bit of drained, finely crushed saltine crackers can absorb excess moisture.
• For an extra pop, grate a little lemon zest onto the finished salad right before serving.
• Based on Google Trends, searches for “Crab Salad Recipe” spike by 30% in June and July—no surprise, right?

FAQs

Q: Can I use imitation crab?
A: You can, but real lump crab offers better texture and flavor. Imitation is fine if budget is tight or real crab isn’t available.
Q: Is this high in mercury?
A: Crab is generally low in mercury compared to larger fish, making it a safer seafood choice.
Q: How do I keep avocado from browning?
A: Toss cubes in a bit of lime juice before folding in; serve within a few hours.
Q: Can I make this dairy-free?
A: Yes—swap Greek yogurt for extra light mayo or a vegan mayo alternative.
Q: What’s a good side for crab salad?
A: Crisp romaine leaves, multigrain crackers, or toasted baguette slices all work beautifully.
Q: How long will lemon juice keep the salad fresh?
A: The citrus helps preserve it for up to two days, but the salad tastes best within 24 hours.
Q: Can I add other seafood?
A: Sure—tiny shrimp or finely chopped lobster can blend nicely with the crab.
Q: Any tips for plating?
A: Use an ice-packed bowl or hollow out a small melon half for a festive summer display.

Conclusion

This Crab Salad Recipe brings together sweet seafood, bright veggies, and herby creaminess for a quick, healthy appetizer that’s truly crowd-friendly. Give it a whirl at your next get-together, and don’t forget to let me know how you jazzed it up—I love hearing your twists! For more light seafood ideas, check out my Shrimp Cocktail or Tuna Tartare posts.