The Ultimate Crab Salad Recipe
A creamy, fresh, and easy crab salad made with lump crab meat, crisp celery, red onion, dill, and a tangy mayo dressing. Ready in minutes and perfect for dinner, cookouts, or as a light side dish.
Equipment
- Large Mixing Bowl
- Cutting Board
- Chef’s Knife
Ingredients
- 1 lb lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely chopped
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 2 tbsp fresh dill, chopped or 1 tsp dried
- 1/4 tsp Old Bay seasoning
- salt and black pepper to taste
- 1/4 cup diced cucumber optional, for extra crunch
Instructions
- Drain and prep the crab meat, picking out any shell pieces. Pat dry lightly with a paper towel.
- Mix the dressing by combining mayonnaise, lemon juice, Dijon mustard, and Old Bay seasoning in a large bowl until smooth.
- Add the vegetables: stir in celery, red onion, and dill until evenly distributed.
- Fold in the crab gently to keep the lumps intact. Do not stir aggressively.
- Season to taste with salt, pepper, and extra lemon juice as needed.
- Refrigerate for at least 30 minutes before serving for best flavor.
Notes
- Use real lump crab meat for the best flavor - canned works too, just drain very well.
- Do not skip the chilling time; it makes a noticeable difference in taste.
- Fold gently to preserve the crab's natural texture and chunk size.
- Swap half the mayo for Greek yogurt for a lighter version.