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. It’s a wonderful seafood salad to enjoy on its own over crisp butter lettuce, but also delicious in a crab salad sandwich, seafood pasta salad or elegantly served in avocado halves or hollowed out tomatoes.
I didn’t grow up eating crab. In fact, my first taste of anything similar was in college and it was imitation Krab. I think this SF Gate article quote says it best, “Imitation crab is made with a type of fish called surimi. Manufacturers add fillers, flavoring and color to surimi to mimic the taste, texture and color of real crab legs.” And, to me, it doesn’t taste at all like the real thing. For this salad, it’s worth the splurge to buy real lump crab.
Just as with a great crab cake recipe, a real crab salad recipe should be all about enhancing the flavor of the crab meat not competing with it. And it’s best to avoid a large amount of dressing that can weigh down the salad and make it goopy. Just enough to coat every tender bite with creamy, salty, tanginess to bring out all of that delicious crab flavor.
For the crab salad dressing, use good quality mayonnaise (or homemade mayonnaise if you’re feeling ambitious), fresh lemon juice and, ideally, salt cured capers, though brine cured will also work. And I recommend using an inner, tender and crisp rib of celery (or two if you love celery) for a delicate, pleasant crunch throughout the salad.
Other Ways to Enjoy Crab Salad
If you’re making crab salad sandwiches, this recipe will make 4 large sandwiches on hoagie rolls or 8 small sandwiches on potato or brioche rolls.
To make a seafood pasta salad that makes 4 generous servings, cook 8 ounces of dry, short pasta like rotini according to package directions then drain and rinse with cold water to cool. Drain thoroughly then toss pasta with crab salad and refrigerate for at least one hour to allow the flavors to meld; toss again just before serving.
To serve this crab salad in avocado halves and/or hollowed out tomatoes, line 6 serving plates with butter lettuce leaves. Arrange avocado halves and tomatoes on the lettuce and fill with salad. Divide any remaining crab salad artfully among plates and serve.
This also pairs well with a simple sandwich like Welsh Rarebit or a steamy, hot bowl of soup like Tomato Bisque, Winter Squash Soup, Potato Leek Soup or Vegan Butternut Squash Soup.
How to Make Crab Salad
Step 1: Make crab salad dressing by stirring together mayonnaise, Dijon mustard, fresh lemon juice, capers and parsley.
Step 2: Place lump crab and diced celery in a large bowl. Spoon dressing over and toss gently to coat; serve.
Crab Salad Recipe Video
Crab Salad
Ingredients
- butter lettuce leaves for lining individual serving bowls or salad plates
- 1 pound lump crab meat picked through for bits of shell
- 1 rib celery finely diced
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 teaspoons capers coarsely chopped
- 1 tablespoon minced fresh parsley
Instructions
- Arrange butter lettuce leaves on 4 individual serving bowls or salad plates.
- Add lump crab and celery to a large bowl.
- Make crab salad dressing by stirring together remaining ingredients, mayonnaise, Dijon mustard, lemon juice, capers and fresh parsley.
- Spoon dressing over crab and celery; gently toss to coat evenly. Divide crab salad among 4 prepared bowls or plates and serve.
Kevin says
October 9, 2018 at 1:36 pmA simple & easy recipe that can be whipped up quick if you’re in a pinch for last minute dinner guests. Can’t wait to give this a try!
Marissa says
October 10, 2018 at 2:53 pmThanks, Kevin! I hope you and David will love it!
Deborah Parke says
October 6, 2018 at 4:41 pmI made the crab salad last night along with your crab cakes. Both turned out soooo good! Thank you for all the amazing and healthy recipes!
Marissa says
October 7, 2018 at 11:22 amDeb! How fun to have you here!! Remember that Halibut Curry you made for Keith’s birthday dinner a lifetime ago? Still a favorite!! So glad that you enjoyed the crab recipes – love that you made them both. Girl after my own heart! xoxo
Kelsie | the itsy-bitsy kitchen says
October 4, 2018 at 5:04 pmOH EM GEE. Do you know how much I love crab? My parents go crabbing every summer and always come back with the best crab; I usually make my share into dip but I’m going to make this salad next time. It sounds delicious!
Marissa says
October 11, 2018 at 3:14 pmI’m so excited that you’re going to try this, Kelsie! And I’d like to try that dip of yours!
Liz says
October 4, 2018 at 2:37 pmYour crab salad in an avocado half sounds like a dream lunch to me!!!
Marissa says
October 11, 2018 at 3:14 pmGirl after my own heart! Thanks, Liz!
Cheyanne @ No Spoon Necessary says
October 4, 2018 at 1:34 pmWhile I did grow up eating crab (I’m from FL and we took our boat every year to the keys to go crabbing, so it would be weird if I didn’t grow up eating it. lol), I’ve still definitely had my fair share of imitation krab. And you’re right, it just doesn’t taste like the real thing. I have been thinking about this salad since I saw your fantastic video, Marissa! This salad is definitely calling me name! Such a delicious use of crab!!! Can’t wait to try it! Pinned!
Marissa says
October 11, 2018 at 3:15 pmaww, thanks so much, Cheyanne! And what fun childhood memories, crabbing in the Keys!
Karen (Back Road Journal) says
October 4, 2018 at 7:45 amYour crab salad sounds light and flavorful just the way I like it.
Marissa says
October 4, 2018 at 12:15 pmThanks so much, Karen!
Mary Ann | The Beach House Kitchen says
October 4, 2018 at 6:21 amI love easy salads like this one Marissa! Perfect for the crabs we catch at the beach too! I’ve definitely be giving this a try!
Marissa says
October 4, 2018 at 12:16 pmThank you, Mary Ann! Lucky you being able to catch fresh crabs locally!
David @ Spiced says
October 4, 2018 at 4:55 amThis sounds delicious, Marissa! I agree with you that imitation crab just doesn’t come close to the actual taste and flavor of real crab. It’s worth spending the extra money to get the real thing here! With that said, we don’t eat crab all that often around here…and I really don’t know why. I agree with Dorothy that a good brioche bun is the way to go here!
Marissa says
October 4, 2018 at 12:16 pmThanks, David! I’ve been thinking the same thing, that we need to whip up some crab salad sandwiches this weekend!
Dawn - Girl Heart Food says
October 4, 2018 at 4:54 ami didn’t grow up eating crab…though, it’s one of the major fishing components for our commercial fishers here, next to cod. These days, though, I do occasionally enjoy it and it’s such a real treat. I love it more than lobster. You can never go wrong with crab salad, especially one with Dijon, lemon and capers! Yum!
Marissa says
October 4, 2018 at 12:17 pmThank you, Dawn! And I agree. Crab is so good…it may be my favorite seafood!
Madison Smith says
October 4, 2018 at 2:39 amHi Marissa….! i also read your post and this is one of my favorite recipe…this looks sooo delicious with healthy…i can’t wait make this….Thanks for sharing…..!
Marissa says
October 4, 2018 at 12:18 pmThanks so much, Madison!
Dorothy Dunton says
October 3, 2018 at 6:47 pmHi Marissa! This sounds delicious! I love the addition of capers. I can’t decide between butter lettuce or brioche buns as the vehicle to get this into my mouth!
Marissa says
October 3, 2018 at 7:34 pmYou made me laugh out loud, Dorothy! That is a tough choice!! Thank you, my friend!