Crab Salad

Edi toron

(Serves 4 as a main, 6 as a side)

  • 1 lb (454g) lump or claw crab meat, picked over for shells
  • ½ cup celery, finely diced
  • ¼ cup red onion, finely minced (or shallot for milder flavor)
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh chives or dill, minced
  • 1 tsp lemon zest
  • 2 tbsp fresh lemon juice (plus more to taste)
  • ⅓ cup mayonnaise (or Greek yogurt for lighter version)
  • 1 tsp Dijon mustard
  • ½ tsp Old Bay seasoning (or to taste)
  • Salt & white pepper, to taste
  • Optional: 1 avocado, diced (add just before serving)

💡 Pro Tips:

  • Gently pick through crab—don’t break up lumps!
  • Rinse red onion in cold water for 5 minutes to mellow its bite.
  • Use full-fat mayo—low-fat can make the salad watery.

Step-by-Step Instructions (Gentle, Flaky, Perfect)

1. Prep & Chill

  • Place a mixing bowl in the fridge to chill (keeps salad cold).

2. Make the Dressing

  • In a small bowl, whisk mayonnaise, Dijon, lemon juice, lemon zest, Old Bay, salt, and pepper.

3. Combine Gently

  • In the chilled bowl, add celery, red onion, parsley, and chives.
  • Pour dressing over and toss lightly.
  • Gently fold in crab meat—use a spatula, not a spoon, to preserve lumps.

4. Chill & Rest

  • Cover and refrigerate 15–30 minutes to let flavors meld (no longer—crab can get watery).

5. Serve with Style

  • Taste and adjust lemon or salt.
  • Garnish with extra herbs, lemon wedges, or a sprinkle of paprika.

Serving Suggestions

  • 🥖 Classic: On toasted brioche or croissants with butter lettuce
  • 🥗 Low-carb: In endive leaves or over mixed greens
  • 🍽️ Elegant: In chilled martini glasses or avocado halves
  • 🥨 Picnic-ready: With crackers, cucumber rounds, or baguette slices

Make-Ahead & Storage Tips

  • Best served the day it’s made—crab loses texture over time.
  • Prep components ahead: Chop veggies, make dressing—combine with crab just before serving.
  • Store: Up to 24 hours in airtight container (drain any liquid before serving).

Frequently Asked Questions

Q: Can I use canned or imitation crab?
A: Canned lump or claw crab works well. Avoid imitation crab—it’s rubbery and sweet, not briny.

Q: No Old Bay?
A: Use ¼ tsp paprika + pinch of cayenne + celery salt.

Q: Dairy-free?
A: Yes! Use vegan mayo or avocado-based dressing.

Q: How to tell if crab is fresh?
A: Should smell clean and oceanic—not fishy or ammonia-like.

A Salad That Feels Like a Vacation

Crab Salad isn’t just easy—it’s transportive. One bite and you’re at a seaside café, weekend brunch, or dockside lunch with the sun on your face. It’s luxury without the fuss, freshness without the fatigue.

So flake that crab, zest that lemon, and toss with care. Because sometimes, the best meals aren’t cooked—they’re assembled with respect for the ingredient.

“Great seafood doesn’t need a stove—just cold hands and a light touch.” 🦀🍋✨

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