Ingredients
Scale
- 1 pound fresh lump crab meat
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup finely chopped red onion
- 1/4 cup chopped celery
- 2 tablespoons chopped fresh dill
- Salt and freshly ground black pepper to taste
- Optional: avocado slices, cherry tomatoes for garnish
Instructions
- Start by carefully selecting high-quality fresh crab meat. Gently pick through the crab meat to remove any shell fragments, ensuring a smooth and tender salad.
- In a mixing bowl, combine mayonnaise, lemon juice, Dijon mustard, and chopped red onion. Whisk until smooth. Add salt and pepper to taste to enhance the flavors.
- Gently fold the crab meat, chopped celery, and dill into the dressing. Be careful not to break the crab meat apart to maintain its delicate texture.
- Cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to meld beautifully and the crab salad to become extra flavorful.
Notes
- Use fresh, high-quality crab meat for the best flavor.
- Adjust the amount of lemon juice and mustard to suit your taste.
- For a lighter version, substitute part of the mayonnaise with Greek yogurt.
- Serve the crab salad chilled for the most refreshing experience.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing, Chilling
- Cuisine: Seafood
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 220 Kcal
- Sugar: 2g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 60mg