Crab Salad Recipe
Light, refreshing, and ready in minutes, this Crab Salad Recipe is the perfect no-cook, healthy appetizer for summer gatherings. It turns sweet lump crab into a light, tangy seafood salad that feels like sunshine on a plate.
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)
Instructions
- In a large bowl, combine Greek yogurt, mayonnaise, lemon juice, Dijon mustard, and chopped dill. Whisk until smooth.
- Gently fold in crab meat, diced celery, red bell pepper, and green onions. Stir just until coated.
- Taste and season with salt and pepper. Add avocado if desired. Cover and chill for at least 15 minutes.
- Garnish with lemon wedges and fresh parsley. Serve immediately or keep chilled until ready to enjoy.
Notes
When choosing crab meat, look for firm, white pieces labeled 'lump' or 'jumbo lump' for the best texture and taste. Salad can be stored in the refrigerator for up to 2 days.
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