Summer heat is here and nobody wants to turn on the oven. This classic crab salad is the refreshing answer to your hot-weather dinner dilemmas. It takes just fifteen minutes to prep and tastes like a vacation. You can serve it for a fancy lunch or a simple dinner.
Why This Recipe Is a Winner
This recipe is a winner because it feels like a total splurge. It is perfect for summer entertaining when you want to impress without the stress. The lemon and chives keep it light and bright for any occasion. You get restaurant-quality flavor right in your own kitchen. It is naturally low-carb and protein-packed for a healthy meal.
Simple Method
Making this is as simple as whisking and folding. You do not need any special equipment or advanced cooking skills. The secret is being gentle so you keep those big lumps of crab intact. Even if you are new to seafood, you can master this easily. It is mostly just assembly, which makes it perfect for busy days.
Ingredients You’ll Need
This recipe relies on fresh ingredients and a few simple pantry staples.
- 1 pound jumbo lump crab meat
- 1/2 cup mayonnaise
- 1/2 cup finely diced celery
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Step-by-Step
- Inspect the crab meat for any remaining shell fragments and discard them.
- In a large mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning, salt, and pepper until smooth.
- Add the finely diced celery and chopped chives to the dressing mixture.
- Gently fold in the crab meat using a rubber spatula, taking care not to break up the large lumps.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
- Serve chilled on a bed of lettuce, in a brioche bun, or with crackers.
Best Ways to Enjoy It
Serve this chilled on a buttery toasted brioche bun for a treat. You can also scoop it onto a bed of crisp butter lettuce. It pairs beautifully with a side of salty potato chips or fruit. For a special date night, serve it in chilled glass bowls. Set the table and enjoy the fresh, coastal flavors together.
Keep It Fresh
Store any leftovers in an airtight container in the fridge for two days. This classic crab salad does not freeze well because of the mayonnaise. Give it a quick stir before serving to redistribute the creamy dressing. It actually tastes even better after sitting for a few hours. Always serve it cold for the best texture and flavor.
Tips for Best Results
- Don’t skip the step of checking for shell fragments in the meat.
- Avoid over-mixing the salad or you will break the beautiful crab lumps.
- Use fresh lemon juice instead of bottled for the brightest citrus flavor.
- Make this at least 30 minutes ahead to let the flavors meld.
- For a summer BBQ, keep the bowl nestled in a larger bowl of ice.
- Swap the Old Bay for smoked paprika if you want a milder spice.
Ways to Switch It Up
- Add a dash of hot sauce for a spicy seafood kick.
- Swap the chives for fresh dill for a classic herb twist.
- Use Greek yogurt instead of mayo for a lighter version.
- Toss in some diced avocado for extra creaminess and healthy fats.
Common Questions
Can I use imitation crab?
Yes, you can use imitation crab for a budget-friendly version. The texture will be firmer and the flavor will be much sweeter. It still works well with the creamy lemon-herb dressing.
What is the best crab to use?
Jumbo lump crab meat is the best choice for this recipe. It provides large, beautiful pieces of meat that feel very special. You can find it in the refrigerated seafood section.
Will kids eat this?
Most kids enjoy this because it is mild and creamy. Serving it on a soft bun makes it very approachable for picky eaters. It is a great way to introduce them to seafood.
I hope this refreshing recipe brightens your warm summer evenings. It is so simple to make and feels like a real treat. Give it a try and enjoy every bite.
— Alex
Ingredients
- 1 pound jumbo lump crab meat
- 1/2 cup mayonnais e
- 1/2 cup finely diced celery
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Inspect the crab meat for any remaining shell fragments and discard them.
- In a large mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning, salt, and pepper until smooth.
- Add the finely diced celery and chopped chives to the dressing mixture.
- Gently fold in the crab meat using a rubber spatula, taking care not to break up the large lumps.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
- Serve chilled on a bed of lettuce, in a brioche bun, or with crackers.
