Description
A quick, no-cook creamy crab salad that comes together in under 10 minutes. Perfect for hot summer days, this dish balances sweet lump crab meat with a tangy, light dressing made from mayo and Greek yogurt.
Ingredients
Scale
- 8 ounces (225 grams) Jumbo Lump Crab Meat
- 2 medium stalks Celery, finely diced
- 2 tablespoons Red Onion, finely minced
- 1/2 cup (120 ml) Mayonnaise
- 2 tablespoons (30 grams) Greek Yogurt
- 1 tablespoon (15 ml) Fresh Lemon Juice
- 1 teaspoon Dijon Mustard
- 2 tablespoons Fresh Parsley, chopped
- 1/2 teaspoon Old Bay Seasoning
- Salt and Black Pepper, to taste
Instructions
- Wash and dry the celery and red onion. Finely dice the celery and mince the red onion as finely as possible. Set aside.
- Gently pick through the crab meat to remove any shell fragments or cartilage. If packed in water, drain well and pat dry with paper towels.
- In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Old Bay seasoning, salt, and pepper until smooth.
- Add the diced celery and red onion to the dressing and toss gently to coat.
- Add the crab meat to the bowl. Use a spatula to fold the crab into the mixture gently, ensuring the lumps remain intact.
- Fold in the fresh parsley. Taste and adjust seasoning if necessary.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld, or serve immediately.
Notes
Use high-quality mayonnaise for best flavor. Do not freeze this salad as the mayonnaise and dairy will separate. For best crunch, add celery right before serving if making ahead. Can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 28
- Saturated Fat: 5
- Carbohydrates: 4
- Fiber: 1
- Protein: 18
Keywords: crab salad, no-cook recipe, summer recipes, seafood salad, quick dinner, creamy crab, low carb, keto friendly, gluten-free