Delicious Crab Salad Recipe for a Refreshing Meal

What You’ll Need:

This Crab Salad keeps the ingredient list totally approachable—because good food shouldn’t be complicated.

Ingredients:

• 1 pound cooked crab meat, picked over for shells (fresh or canned works great)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter twist)
• 2 tablespoons fresh lemon juice (adds that bright zing)
• 1/4 cup finely chopped celery (provides crunch)
• 2 tablespoons finely chopped red onion (optional, for a bit of bite)
• 1 tablespoon fresh dill (or 1 teaspoon dried dill weed)
• Salt and freshly ground black pepper, to taste
• 1 teaspoon Dijon mustard (adds depth to the Crab Salad dressing)
• 1 teaspoon Old Bay seasoning (classic touch for seafood salad lovers)
• Optional: 1 ripe avocado, diced (I always add a little extra creaminess here)

Out of celery or red onion? No problem, diced cucumber or green onion works great in this Crab Salad too.

You can grab all these ingredients at any regular grocery store without stress, and the crab meat is often found in the seafood section, either fresh or frozen.

Budget note: This Crab Salad is kind to your wallet because you can use lump crab meat or claw meat, depending on sales, and it stretches nicely with the crunchy veggies and dressing. A little goes a long way to make a satisfying seafood salad.

Quick prep tip: Have your lemon juice pre-squeezed for easy mixing, and if you’re using fresh crab meat, be sure to pick over it carefully to avoid any shell surprises in your Crab Salad.

Leftovers? Store your Crab Salad covered in an airtight container in the fridge for up to 2 days. It’s perfect for a quick lunch or a light dinner second act.

Here’s my secret little upgrade that takes this Crab Salad from good to ‘wow’—a sprinkle of smoked paprika on top before serving adds a subtle smoky pop that friends always ask about.

Let’s Cook This Together:

1. Start by gently breaking up your crab meat into bite-sized chunks. You want to keep some texture here, so no pulverizing! This crab meat is the star of your Crab Salad.
2. In a medium bowl, mix together the mayonnaise, lemon juice, Dijon mustard, and Old Bay seasoning. The dressing is simple but full of flavor—that’s what makes this Crab Salad so irresistible.
3. Add the finely chopped celery and red onion to the dressing. Stir lightly to combine. These crunchy bits give your Crab Salad that fresh contrast alongside the soft crab meat.
4. Gently fold the crab meat into the dressing mixture, being careful not to crush it. This step is where the Crab Salad really comes together—you want each bite to feel light and fresh.
5. Season with salt, pepper, and fresh dill. Taste as you go: adjusting lemon juice or seasoning is the key to making this Crab Salad exactly what you want.
6. If you’re adding avocado, fold it in last right before serving to keep it from browning.
7. Chill your Crab Salad for at least 30 minutes. This wait time lets all those flavors meld perfectly. Start to finish, this Crab Salad comes together in about 40 minutes, including chilling time.

While that’s chilling, you can prepare your favorite sides or a refreshing beverage. Your kitchen is about to smell incredible when this Crab Salad is ready, with that bright lemon and sea breeze vibe.

If your Crab Salad looks a bit wetter than expected, don’t worry—it’s totally fine. Sometimes crab meat releases a little juice, which actually keeps the salad tender. Just give it a gentle stir before serving.

Shortcut time: If you want to save even more time, many grocery stores sell pre-cooked lump crab meat. That means less prep, same delicious Crab Salad!

I learned to be patient with my Crab Salad—mixing too vigorously makes the crab mushy and loses that delightful mix of textures. Gentle folding is your friend here.

How to Serve & Savor It:

This Crab Salad truly shines when you serve it over a bed of crisp lettuce or scooped into buttery croissant sandwiches. My absolute favorite way to enjoy this Crab Salad is on a lazy weekend or when we’re having people over for casual bites.

Pair it with a light side like roasted asparagus or cucumber salad to keep things fresh and balanced. I also love it with crusty sourdough bread or crisp crackers for a bit of crunch.

This Crab Salad is brilliant for summer picnics but also makes a stunning appetizer at holiday gatherings. It’s such a crowd-pleaser because it feels a little fancy but is easy to eat and share.

For presentation, garnish with fresh dill sprigs or thin lemon slices. It’s simple but gives your serving a polished, inviting look.

Leftover Crab Salad? Try mixing it into deviled eggs or use it as a filling for a seafood wrap. Creating those quick leftover makeovers keeps your weeknight meals feeling fresh.

One seasonal twist I adore is folding in diced mango or sweet corn kernels. It adds a surprising sweetness that contrasts beautifully with the salty crab meat.

Friends and family have always been blown away by how fresh and flavorful this Crab Salad feels, and it quickly became one of those dishes that gets requested again and again at gatherings.

Your Questions, Answered:

Q: Can I prep parts of this Crab Salad ahead?
A: Absolutely. You can chop the celery and onion a day ahead and keep them in the fridge. The dressing can also be mixed in advance. Just fold in the crab meat close to serving time to keep it fresh and flaky.

Q: What’s a good swap for mayonnaise in this Crab Salad?
A: Greek yogurt is a fantastic easy swap. It gives a lighter texture and tang that works especially well if you want a fresh crab salad with fewer calories.

Q: How can I make this Crab Salad for more or fewer people?
A: Simply scale the ingredients up or down, keeping the ratios the same. If you need to feed a crowd, doubling the crab meat and veggies is perfect, and this salad holds well chilled over a few hours.

Q: Can I use imitation crab for this Crab Salad?
A: You can, but I always say real crab meat makes the biggest flavor difference. That said, imitation crab is budget-friendly and still tasty if you’re in a pinch!

Q: How should I store leftover Crab Salad?
A: Store it in an airtight container in the fridge and consume within 2 days. Avoid freezing, as the texture of the crab meat and dressing can change.

Q: Any tips for finding quality crab meat?
A: Look for fresh lump or claw crab meat in the seafood section, or check trusted frozen brands. For fresh inspiration, this easy crab salad from Feast and Farm is a great resource.

Q: Can I add other seafood to this Crab Salad?
A: Definitely! Shrimp or lobster pieces work lovely mixed in, turning it into a seafood salad party.

Q: Any recipe variations you love?
A: Adding avocado for creaminess, a splash of hot sauce for a kick, or swapping in fresh herbs like chives instead of dill. For more ideas, check out this fresh and simple crab salad recipe on The Kitchn.

Q: How can I make a Paleo version of this Crab Salad?
A: Swap mayo for homemade avocado mayo and skip added sweeteners. For more Paleo seafood salad inspiration, you might enjoy the Paleo Crab Louie Salad from YourEverydayFoodie.

Final Foodie Thoughts:

This Crab Salad holds a special spot in my foodie heart because it’s the kind of dish that’s easy to make and impossible to not enjoy. It has that perfect balance of creamy, tangy, and fresh that feels celebratory even on a regular Tuesday.

My Top Crab Salad Tips are:

• Use gentle folding to keep crab meat intact so every bite is flaky and satisfying.
• Let the salad chill for at least 30 minutes to marry those bright, fresh flavors.
• Adjust acidity with lemon juice to taste — sometimes a little extra sparkle makes all the difference.

Three tasty variations I’ve loved include adding diced avocado for creaminess, a pinch of smoked paprika for subtle warmth, and mixing in diced mango or cucumber for extra freshness.

The version that gets requested most by friends? The classic with Old Bay seasoning and fresh dill—it’s like the taste of the coast in every bite.

I hope you make this Crab Salad your own—play with the flavors, serve it up in ways that make you smile, and share it with the people you love.

If you’re looking for everyday awesome food that’s both fresh and fun, this Crab Salad is made for you. You’re going to love how easy it is to make, how bright the flavors are, and how much your kitchen shines with this recipe on your table.

For more everyday foodie inspiration, check out my take on this chickpea feta avocado salad—another easy and vibrant seafood salad neighbor!

Also, if you want a refreshing starter for your next dinner, try the beet salad from YourEverydayFoodie—it’s a colorful partner to crab flavors.

Ready to give this Crab Salad a go? I’m SO excited for you to taste the joy it brings every single time. Let’s get cooking, friends!

Links sprinkled through the sections to help you dive deeper: Easy Crab Salad (Real Crab Meat), Fresh & Simple Crab Salad Recipe | The Kitchn, Easy Crab Salad Recipe (with Real Crab) – Pinch and Swirl, plus Paleo Crab Louie Salad, Chickpea Feta Avocado Salad, and Beet Salad Refreshing Appetizer.

Crab Salad

Print Recipe

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A light and refreshing crab salad combining tender crab meat with crisp vegetables and a tangy dressing, perfect as a healthy appetizer or light meal.

• Author: Tayla Emerson
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Dinner
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

• 8 oz crab meat, drained and flaked
• 1/2 cup celery, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup cucumber, diced
• 2 tbsp fresh parsley, chopped
• 3 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

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Instructions

1. In a large bowl, gently combine the crab meat, celery, red onion, cucumber, and parsley.
2. In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper.
3. Pour the dressing over the crab mixture and gently toss until well combined.
4. Refrigerate the salad for at least 30 minutes to allow flavors to meld.
5. Serve chilled on a bed of lettuce, in a sandwich, or with crackers.

Notes

For extra flavor, add a pinch of Old Bay seasoning or substitute mayonnaise with Greek yogurt for a healthier version.