Prep the crab meat:
Shred or chop the crab into bite-sized pieces.
Make the dressing:
In a medium bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, pepper, and optional seasonings.
Combine:
Add crab meat, chopped celery, onion, and fresh herbs to the bowl. Toss gently until everything is well coated.
Chill & serve:
Refrigerate for at least 30 minutes to let flavors blend. Serve cold.
How to Serve Crab Salad
In a lettuce wrap or over a bed of greens
As a sandwich or croissant filling
In a stuffed avocado
As a dip with crackers or cucumber slices
Storage Tips:
Store in an airtight container in the fridge for up to 3 days.
Not recommended for freezing (due to mayo and crab texture).
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