Ingredients
Scale
- 1 pound fresh crab meat (preferably lump or jumbo lump)
- ½ cup mayonnaise
- 2 tablespoons Greek yogurt (for added creaminess)
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice or apple cider vinegar
- 1 celery stalk, finely chopped
- 2 green onions, sliced thin
- ¼ cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- Optional: diced avocado or cucumber for extra freshness
Instructions
- Begin by carefully picking through the crab meat, removing any shells or cartilage. Gently flake the crab into bite-sized pieces and set aside.
- In a mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, and lemon juice. This creates the creamy and flavorful base of your crab salad.
- Add the chopped celery, green onions, and parsley to the dressing. Mix well to incorporate all flavors. Then gently fold in the crab meat, ensuring you don’t break apart the lumps or damage the delicate texture.
- Season with salt and black pepper to taste. For a tangier flavor, additional lemon juice can be added. If desired, stir in diced avocado or cucumber for extra crunch and freshness.
Notes
- Use fresh, high-quality crab meat for the best flavor and texture.
- Store the crab salad in an airtight container in the refrigerator and enjoy within 24 hours for optimal freshness.
- Avoid freezing the salad, as the texture of the crab may change when frozen.
- You can customize the flavor by adding more lemon juice or mustard to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Seafood
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg