Gloriously easy to make, crab salad is one of my favorite lunches. I like to stuff it in a tomato. Its also great on thick slices of almond flour bread.
Ready in just 15 minutes, you can make it ahead of time and keep it in the fridge for a few days.
One of my favorite lunches is some kind of seafood salad. Some of the recipes I make most often include octopus salad, tuna salad, salmon salad, and smoked salmon mousse.
I often make this easy crab salad and stuff it inside a big tomato or a large bell pepper. Of course, theres nothing wrong with eating it straight out of the bowl! [feast_advanced_jump_to]
Youll only need a few simple ingredients to make this tasty crab salad. The exact measurements are included in the recipe card below. Heres an overview of what youll need:
Making this salad couldnt be any easier! Simply mix the crab meat and the diced veggies with a fork:
The salt is optional – crab meat is usually quite salty, and so are most brands of hot sauce. You can mix the salad without the salt, then taste and decide for yourself.
Yes, you can. It wont be as good because canned crab meat is a bit fishy (much like canned tuna). So if you can, use fresh crab meat. But when I cant get fresh crab meat, I go ahead and use canned crab meat:
Im not a fan of imitation crab. It simply wont be the same as the real thing (as long as its fresh), and if you take a look at the ingredients list, Im sure you wont want to anyway!
You certainly could if you wanted to. You can add a couple of hard-boiled eggs. You can either grate them coarsely or chop them, then gently mix them into the salad.
If youd like to try this serving method, use a big, firm tomato. Using a small serrated knife, cut off a ½-inch slice from the stem end, then remove the core by carefully cutting all around it and on the bottom.
Now, with a spoon, scoop out as much of the remaining pulp and seeds as you can, and stuff the cavity with the salad.
This salad is also excellent on a bed of shredded lettuce, in a lettuce sandwich, on a thick slice of almond flour bread, or on a toasted and buttered keto English muffin.
You can keep the leftovers in the fridge, in an airtight container, for up to three days. Give the salad another mix before using it.
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Crab Salad is a simple mixture of delectable real lump crab meat and diced crunchy celery tossed in a creamy dressing of mayonnaise, a touch of Dijon mustard, fresh lemon juice, capers and fresh parsley.
Im not a fan of imitation crab. It simply wont be the same as the real thing (as long as its fresh), and if you take a look at the ingredients list, Im sure you wont want to anyway!
Gloriously easy to make, crab salad is one of my favorite lunches. I like to stuff it in a tomato. Its also great on thick slices of almond flour bread.
You certainly could if you wanted to. You can add a couple of hard-boiled eggs. You can either grate them coarsely or chop them, then gently mix them into the salad.
One of my favorite lunches is some kind of seafood salad. Some of the recipes I make most often include octopus salad, tuna salad, salmon salad, and smoked salmon mousse.
You can keep the leftovers in the fridge, in an airtight container, for up to three days. Give the salad another mix before using it.
This stuffed avocado and lump crab salad is light and fresh, made with lime juice, olive oil, cilantro and red onion. So quick because there is no cooking involved!
It’s refreshing and perfect for the Spring or Summer as a lunch or appetizer if you’re entertaining, you can easily double or triple this recipe, make the salad ahead and assemble just before serving.
Here in Long Island, I’m lucky to have access to fresh crab in my neighborhood seafood store that’s already been cooked and cleaned for me. Don’t get me wrong, I’ve gone crabbing and you can certainly catch them and cook them yourself, but it’s so much easier to buy it ready. If you don’t live near the coast, canned lump crab can be used instead.
CRAB SALAD that’s super easy and a lunchtime favorite!
FAQ
What is lump crab made of?
What is the difference between crab meat and lump crab meat?
Is lump crab meat raw or cooked?
What is lump crab salad?
Sharing is caring! This Lump Crab Salad is made with real jumbo crab meat and can be served as a light lunch or dinner, on a bed of mixed greens, or on sandwiches. This is also the perfect appetizer to pair as a dip with crackers or vegetables. Want to save this recipe in your inbox? Enter your email below & we’ll send it directly to you!
What is crab salad?
This post may contain affiliate links. Please read our disclosure policy. Crab Salad is a simple mixture of delectable real lump crab meat and diced crunchy celery tossed in a creamy dressing of mayonnaise, a touch of Dijon mustard, fresh lemon juice, capers and fresh parsley.
What can I use to make a crab salad?
Here’s a closer look: Jumbo lump crab meat: You can use fresh or frozen lump crab meat for this salad. You can even make your own baked crab legs and use this meat. Veggies: I use red onion and celery to add a savory crunch that complements the crab meat and gives the salad a nice bite and depth of flavor.
How do you make crab salad with Mayo?
In a small bowl, use a whisk to mix the mayonnaise, lemon juice, mustard, Old Bay seasoning, salt and pepper together, until smooth. Combine the crab salad ingredients. In a large bowl, combine lump crab meat, celery, onion, and fresh herbs. Mix together. Pour the mayo mixture over the crab meat salad and gently fold in until well coated.