Description

A refreshing, no-cook crab salad that combines sweet lump crab meat with a tangy lemon-mayonnaise dressing. It’s ready in under 15 minutes, making it perfect for hot summer days or quick weeknight meals.

Ingredients

Scale

1 pound lump crab meat (drained and picked over for shells)
1/2 cup mayonnaise (or Greek yogurt for a lighter option)
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning
2 stalks celery, finely diced
2 tablespoons fresh parsley, chopped
2 stalks green onion, thinly sliced
Salt and black pepper to taste

Instructions

Drain the crab meat thoroughly to remove excess liquid and pick out any shell fragments.
Zest the lemon using a microplane, avoiding the bitter white pith.
Juice the lemon to yield 3 tablespoons, straining out seeds.
Finely dice the celery, slice the green onions, and chop the parsley.
In a large mixing bowl, whisk together mayonnaise, lemon juice, lemon zest, Dijon mustard, and Old Bay seasoning until smooth.
Add the drained crab meat, celery, green onions, and parsley to the dressing.
Gently fold the ingredients together with a silicone spatula, being careful not to break up the crab lumps.
Season with salt and black pepper to taste.
Refrigerate for at least 10 minutes to allow flavors to meld before serving.

Notes

Ensure the crab meat is fully drained and patted dry to prevent a watery salad. Serve cold for the best flavor and texture. This salad can be made ahead and stored in the refrigerator for up to 3 days. Do not freeze, as the mayonnaise will separate. For a lower-fat version, substitute half the mayonnaise with Greek yogurt.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 1
Sodium: 450
Fat: 18
Saturated Fat: 3
Carbohydrates: 4
Fiber: 1
Protein: 22

Keywords: crab salad, lemon crab salad, no cook recipe, summer salad, healthy lunch, gluten-free, high protein, quick meals, seafood salad