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Delicious Crab Salad Every Gathering

Category: Quick & Simple Sweet Treats

This creamy crab salad delivers a blend of fresh lump crab meat, crunchy celery, and sweet red bell pepper, all tossed in a tangy lemon-mayonnaise dressing. Chopped dill or parsley adds a burst of garden flavor, making each bite refreshing and bright. Serve it chilled for extra crispness, either with crackers, over lettuce, or as a sandwich filling. Versatile and quick, it’s perfect for gatherings or a laid-back lunch. For a lighter spin, swap in Greek yogurt. Keep leftovers in the fridge to enjoy the flavors later, though it’s best eaten within two days for optimal freshness.

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Updated on Wed, 13 Aug 2025 14:42:07 GMT
A plate of food with a fork on it. Pin
A plate of food with a fork on it. | quickdinnerfix.com

This creamy crab salad brings together sweet tender crab meat with lots of fresh crunchy veggies and a tangy lemon dressing The result is a light flavorful dish I love serving at summer cookouts big family holidays or whenever I need something easy yet impressive on the table

Ingredients

  • Lump crab meat: choose fresh or high quality canned for sweet delicate flavor and a luxurious texture
  • Celery: pick crisp stalks for maximum crunch and a refreshing bite
  • Red bell pepper: adds color subtle sweetness and beautiful contrast
  • Mayonnaise: use a good quality real mayo for the creamiest dressing or swap for Greek yogurt if you like it lighter
  • Freshly squeezed lemon juice: brightens everything and balances the richness
  • Fresh dill or parsley: both bring lively herby notes and a touch of green choose the freshest leaves
  • Salt and pepper: simple seasonings for bringing out all the flavors

Step-by-Step Instructions

Prepare Ingredients:
Check your crab meat for any bits of shell and place it in a large bowl Wash and dice your celery and red bell pepper into small even pieces This keeps every bite well balanced Chop your fresh herbs and squeeze the lemon juice just before using for the best flavor
Make the Dressing:
In a smaller bowl whisk together the mayonnaise lemon juice salt and pepper until super smooth Taste it and add a little more salt or lemon juice if needed The goal is a zesty creamy blend
Combine:
Add the crab meat diced celery diced red bell pepper and herbs to your large mixing bowl Pour the prepared dressing over the mixture Gently fold everything together using a spoon or spatula so you keep the crab pieces intact but still coat everything evenly
Chill and Serve:
Cover the bowl and let your salad chill in the fridge for at least 30 minutes This lets all the flavors meld and makes it extra refreshing Serve cold for the best texture
A plate of food with a salad on the side. Pin
A plate of food with a salad on the side. | quickdinnerfix.com

My favorite ingredient in this salad has to be the fresh dill It boosts the ocean flavor of the crab and always reminds me of summers at the beach with my family When I brought this to our Fourth of July picnic my aunt declared it her new favorite dish

Storage Tips

For the best flavor and freshness store your crab salad in an airtight container in the refrigerator It will keep well for up to two days Avoid freezing as the creamy dressing can separate after thawing If it looks watery after sitting give it a gentle stir before serving

Ingredient Substitutions

If you prefer a lighter dressing swap the mayonnaise with Greek yogurt for a tangy healthy twist No fresh herbs Just use a little dried dill or parsley but reduce the amount to avoid overpowering the salad For a little kick add a pinch of cayenne or swap red bell pepper for chopped jalapeno

Serving Suggestions

This crab salad shines when spooned onto crisp lettuce leaves for a lowcarb wrap Or pile it on a toasted baguette or croissant for a quick sandwich Favorite crackers or cucumber slices make it the perfect party appetizer It also pairs well next to grilled corn or fresh summer tomatoes

A bowl of salad with carrots and parsley. Pin
A bowl of salad with carrots and parsley. | quickdinnerfix.com

Cultural and Historical Context

Crab salad has roots in coastal communities where fresh seafood is a staple Most versions keep things simple to highlight the sweet seafood and crisp produce This style of salad appears at Southern picnics New England lobster shacks and even Mediterranean seaside tables always showing off the bounty of the sea

Recipe FAQs

→ What type of crab meat works best?

Lump crab meat is recommended for its delicate texture and sweet flavor, but you can also use imitation crab if desired.

→ Can I substitute the mayonnaise?

Yes, Greek yogurt is an excellent alternative for a lighter, tangier option without sacrificing creaminess.

→ How far in advance can I prepare this dish?

It's best enjoyed within two days. Prepare it a few hours ahead and keep it chilled for the freshest taste.

→ What are some serving suggestions?

Enjoy it in lettuce wraps, on crackers, as a sandwich filling, or alongside crisp greens for added crunch.

→ How do I keep the salad from becoming watery?

Drain any excess liquid from crab meat and pat vegetables dry before mixing to maintain a creamy texture.

Delicious Crab Salad Every Gathering

Creamy crab salad with crisp veggies and lemon, ideal for gatherings or as a light, flavorful dish.

Prep Time
15 min
Cook Time
~
Total Time
15 min

Category: Desserts

Skill Level: Easy

Cuisine: American

Yield: 6 Servings (4 to 6 portions)

Dietary Preferences: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Main Components

01 450 g lump crab meat, cleaned
02 1 cup diced celery
03 120 g diced red bell pepper

→ Dressing

04 120 g mayonnaise
05 2 tablespoons freshly squeezed lemon juice
06 15 g fresh dill or parsley, chopped
07 Salt, to taste
08 Black pepper, to taste

Steps

Step 01

Inspect the crab meat thoroughly for any shells and place it into a large mixing bowl. Rinse and dice the celery and red bell pepper. Finely chop the fresh herbs and extract juice from the lemon.

Step 02

In a separate bowl, whisk together the mayonnaise, freshly squeezed lemon juice, salt, and pepper until the mixture is smooth and homogenous. Adjust seasoning as needed.

Step 03

Add the crab meat, diced celery, diced red bell pepper, and chopped herbs to the bowl. Gently fold the prepared dressing into the mixture to evenly coat all components.

Step 04

Cover the dish and refrigerate for a minimum of 30 minutes before serving to enhance flavors and texture.

Notes

  1. For a lighter version, substitute Greek yogurt for mayonnaise without compromising the creamy texture.
  2. Ideal for serving on lettuce leaves, with crisp crackers, or as a sandwich filling.
  3. Store leftovers in an airtight container in the refrigerator for no more than 2 days.

Required Equipment

  • Large mixing bowl
  • Chef's knife
  • Cutting board
  • Spatula or large spoon

Allergy Information

Double-check each ingredient to identify potential allergens and consult a healthcare professional if unsure.
  • Contains shellfish (crab)
  • Contains eggs (in mayonnaise)

Nutrition Facts (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: 180
  • Fat: 12 g
  • Carbs: ~
  • Protein: 14 g