There’s something refreshing about a chilled crab salad on a warm day.
This easy crab salad is creamy, light, and perfectly seasoned for a quick lunch or appetizer.
It’s simple to prepare and tastes even better after chilling.
Why You’ll Love This Recipe
It’s quick—ready in just minutes with minimal prep.
The flavors are bright, fresh, and perfectly balanced.
Versatile enough to serve on bread, crackers, or lettuce wraps.
Works with both fresh and canned crab, so it’s easy year-round.
What You’ll Need (Ingredient Highlights)
Crab meat provides the star flavor—sweet, tender, and delicate.
Mayonnaise creates a creamy base to hold everything together.
Celery and red onion add crunch and sharpness.
Fresh lemon juice brightens the flavor and keeps it light.
Dijon mustard adds a subtle tang for depth.
Old Bay seasoning gives a classic seafood kick (optional).
Pro Tips Before You Start
Pick through crab carefully to remove shells before mixing.
Use full-fat mayonnaise for the richest texture.
Chill the salad before serving—it tastes better when flavors meld.
Don’t overmix, or the crab meat will lose its delicate texture.
How to Make Easy Crab Salad
Step 1 – Prep the crab
Flake crab meat with a fork and check for shells.
Step 2 – Mix the dressing
Whisk mayonnaise, celery, red onion, lemon juice, Dijon mustard, and Old Bay until smooth.
Step 3 – Combine gently
Fold crab meat into the dressing until just mixed.
Step 4 – Season
Add salt and black pepper to taste.
Step 5 – Chill
Cover and refrigerate for at least 20 minutes.
Step 6 – Garnish and serve
Top with parsley or chives.
Serve immediately with bread, lettuce, or crackers.
What to Serve It With
Serve in lettuce wraps for a light, low-carb option.
Pile onto crackers or crostini for appetizers.
Make a sandwich with fresh bread and leafy greens.
Pair with a chilled glass of white wine.
Variations / Substitutions
Swap mayonnaise with Greek yogurt for a lighter version.
Add diced cucumber or bell pepper for extra crunch.
Use lime juice instead of lemon for a twist.
Stir in a little hot sauce for spice.
Storage & Leftovers
Keep in an airtight container in the fridge for up to 2 days.
Do not freeze—crab salad doesn’t thaw well.
Stir gently before serving if stored.
FAQs
Can I use imitation crab instead of real crab?
Yes, but the flavor will be milder and slightly sweeter.
Is canned crab good for this recipe?
Yes, it’s affordable and convenient—just drain well before use.
Can I make this salad ahead of time?
Yes, prepare it a few hours in advance and chill until serving.
What’s the best mayonnaise to use?
Full-fat mayonnaise works best for richness and texture.
Can I make it spicy?
Yes, add a dash of hot sauce, cayenne, or extra Old Bay.
How do I keep the crab from getting mushy?
Fold gently and avoid overmixing.
Can I serve it warm?
No, this salad is best served chilled for freshness.
What herbs go well with crab salad?
Parsley, dill, or chives complement it beautifully.
How do I serve it as a main dish?
Spoon onto a bed of greens or stuff into a sandwich.
Can I double the recipe for a party?
Yes, just scale up ingredients—this is great for entertaining.
Final Thoughts
This easy crab salad is creamy, refreshing, and versatile.
It’s perfect for quick lunches, appetizers, or summer gatherings.
Once you try it, you’ll want to keep it in your regular recipe rotation.
