- Chop the crab meat (or imitation crab), celery, and red onion into small, bite-sized pieces.
Step 2: Make the Dressing
- In a bowl, whisk together mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning, salt, pepper, and Worcestershire sauce.
Step 3: Combine Everything
- Add the chopped crab, celery, red onion, and fresh herbs to the dressing.
- Gently mix until everything is well coated.
Step 4: Chill & Serve
- Cover and refrigerate for at least 30 minutes for flavors to blend.
- Serve chilled on crackers, toast, lettuce wraps, or as a sandwich filling.
Serving and Storage Tips
🦀 Serve cold for the best flavor.
🦀 Store in an airtight container in the fridge for up to 3 days.
🦀 Do not freeze, as mayonnaise-based salads don’t freeze well.
Variants
- Spicy Crab Salad – Add ½ teaspoon sriracha or red pepper flakes.
- Avocado Crab Salad – Mix in diced avocado for extra creaminess.
- Keto-Friendly – Use full-fat mayo and serve over greens or in lettuce wraps.
- Japanese-Style – Add 1 teaspoon soy sauce and ½ teaspoon sesame oil for an umami boost.
- Creamy Crab Macaroni Salad – Stir in 1 cup cooked pasta for a heartier version.
FAQ
1. Can I use real crab meat?
Yes! Lump crab meat is best for a rich, seafood flavor.
2. How can I make this healthier?
Use Greek yogurt instead of mayonnaise and add extra veggies.
3. Can I make this ahead of time?
Yes! This salad tastes even better after chilling for a few hours.
4. Can I serve this warm?
It’s best chilled, but you can lightly warm it and serve over grilled bread.
5. What’s the best way to eat this crab salad?
Try it on toast, bagels, in wraps, over a salad, or stuffed in avocados.
Final Thoughts
This Crab Salad (Seafood Salad) is creamy, refreshing, and packed with flavor—perfect for a quick lunch, party appetizer, or light dinner. With its easy prep and endless serving options, it’s a must-keep recipe for seafood lovers!
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