This Crab Salad is a no-cook, no-fuss classic—tender lump crabmeat tossed with crisp celery, red onion, and fresh herbs in a light, citrusy dressing. With just 6 simple ingredients, it’s perfect as a light lunch, elegant appetizer, or refreshing summer meal.
No mayo overload, no filler—just pure, sweet crab flavor that shines.
Why You’ll Love This Recipe
- 🦀 Only 6 ingredients—pantry staples!
- ⏱️ 10 minutes prep, 5 minutes chill
- 💛 One bowl = easy cleanup
- 💸 Costs under $12 (depending on crab)—serves 4
- 🌾 Naturally gluten-free, nut-free, and low-carb
Ingredients You’ll Need
(Serves 4)
- 1 lb (450g) fresh or high-quality canned lump crabmeat, picked over for shells
- ½ cup finely diced celery
- 2 tbsp finely minced red onion (or shallot)
- 2 tbsp fresh parsley or chives, chopped
- 2 tbsp mayonnaise (optional—see lighter version below)
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- Salt & white pepper to taste
- Optional: Dash of hot sauce, Old Bay seasoning, or avocado
💡 Pro Tips:
- Use fresh-picked crab if possible—avoid “imitation” or “crab stick.”
- Drain crab well—excess moisture dilutes flavor.
- Chill bowl and ingredients for best texture.
Step-by-Step Instructions (Bright, Clean, Foolproof)
1. Prep Crab
- Gently pick through crabmeat to remove any shell fragments.
- Pat dry with paper towels.
2. Make Dressing
