Fiery Sriracha Lime Crab Salad
Make this easy and creamy spicy crab salad featuring a bright kick from Sriracha and fresh lime juice. It is perfect for sandwiches or serving as a quick appetizer.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 pound lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce (adjust for heat preference)
- 1 tablespoon fresh lime juice
- 1 stalk celery, finely diced
- 2 tablespoons red onion, finely minced
- 1 tablespoon fresh cilantro, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Gently place the picked crab meat into a medium bowl.
- In a separate small bowl, whisk together the mayonnaise, Sriracha sauce, and lime juice until smooth. This is your best dressing for spicy crab salad.
- Add the diced celery, minced red onion, and chopped cilantro to the crab meat.
- Pour the spicy mayonnaise mixture over the crab and vegetables.
- Fold the ingredients together gently using a rubber spatula. Avoid overmixing to keep the crab texture intact.
- Season with salt and pepper. Taste and add more Sriracha if you want more heat.
- Cover the bowl and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to combine.
Notes
- For a low carb spicy crab salad or keto spicy crab salad, serve this mixture in lettuce cups or bell pepper halves instead of bread.
- If you prefer a spicier seafood spread, reduce the mayonnaise slightly and add 1/4 teaspoon of cayenne pepper.
- This recipe makes a great spicy seafood salad when mixed with a small amount of shredded cabbage.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 2
- Sodium: 550
- Fat: 22
- Saturated Fat: 3.5
- Unsaturated Fat: 18.5
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0.5
- Protein: 16
- Cholesterol: 110