Print

Easy Creamy Crab Salad Recipe (15-Minute No-Cook Lunch)

A bowl of creamy crab salad mixed with celery and topped with fresh parsley, ready to eat.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this creamy, fresh crab salad in under 15 minutes. This no-cook seafood salad works perfectly for quick lunches, sandwiches, or summer gatherings. You can use lump crab meat or imitation crab (kani style).

Ingredients

Scale
  • 1 pound crab meat (lump or imitation/kani), flaked
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 stalk celery, finely diced
  • 1/4 cup red onion, finely minced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. If using lump crab meat, gently pick through it to remove any shell pieces. Flake the crab meat into a medium bowl.
  2. In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth. This creates your creamy dressing base.
  3. Add the diced celery, minced red onion, and chopped parsley to the bowl with the crab meat.
  4. Pour the dressing over the crab and vegetable mixture.
  5. Gently fold all ingredients together until everything is just combined. Do not overmix, as this can break down the crab texture.
  6. Taste the crab salad and adjust salt or pepper if needed.
  7. Chill the crab salad for at least 15 minutes before serving to allow the flavors to blend.
  8. Serve this easy crab salad on lettuce wraps, toasted bread for a crab salad sandwich, or with crackers.

Notes

  • For a keto crab salad option, skip any added sugar in the dressing and serve over crisp lettuce cups.
  • If you prefer a lighter dressing, substitute half the mayonnaise with plain Greek yogurt.
  • This simple crab salad tastes best when made the same day, but it keeps well in the refrigerator for up to two days.

Nutrition

Find it online: https://tastethisplate.com/crab-salad-recipe-easy-quick-creamy/