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Crab Salad Recipe

Crab Salad Recipe

This no-bake Crab Salad Recipe is a light, healthy seafood appetizer that’s quick, easy, and perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Seafood
Servings 6 servings
Calories 180 kcal

Ingredients
  

  • 1 lb lump crab meat fresh or canned; drained
  • 1/4 cup plain Greek yogurt full-fat recommended
  • 3 Tbsp mayonnaise recommended: Hellmann’s or avocado-oil mayo
  • 1 Tbsp Dijon mustard
  • 2 Tbsp fresh lemon juice plus zest
  • 1 tsp lemon zest
  • 2 celery stalks celery finely diced
  • 2 Tbsp red onion minced
  • 1 Tbsp fresh dill chopped
  • Pinch cayenne optional
  • Salt and freshly ground black pepper to taste
  • To serve: butter lettuce leaves, cucumber slices, or toasted baguette rounds

Instructions
 

  • In a medium bowl, whisk together Greek yogurt, mayonnaise, Dijon, lemon juice, and zest until smooth.
  • Gently stir in crab meat, celery, red onion, dill, and cayenne. Mix gently to preserve lump texture.
  • Add salt, pepper, and adjust lemon juice as needed. Chill in the fridge for at least 20 minutes.
  • Serve in lettuce cups, cucumber slices, or on toasted baguette. Garnish with dill or lemon slices.

Notes

Store crab salad in an airtight container in the fridge for up to 2 days. Fresh lump crab meat is recommended for best taste and texture.

Nutrition

Calories: 180kcal
Keyword Crab Salad, Healthy Appetizer, No Bake Recipe, Seafood Salad
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