Ingredients (Serves 2–4)
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8 oz (225 g) imitation crab meat or real crab meat, shredded or chopped
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¼ cup (60 g) mayonnaise
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1 tsp Dijon mustard (optional, for a little tang)
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1–2 tbsp finely chopped celery
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1–2 tbsp finely chopped red bell pepper or green onion
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1 tsp lemon juice (freshly squeezed)
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Salt and pepper to taste
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Optional: a pinch of paprika or Old Bay seasoning for extra flavor
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Optional garnish: chopped parsley or dill
Instructions
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Prepare the crab
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If using imitation crab, chop it into bite-sized pieces. If using real crab, gently shred the meat.
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Mix the dressing
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In a bowl, combine mayonnaise, Dijon mustard (if using), lemon juice, salt, and pepper. Mix well.
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Combine the salad
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Add the crab, celery, and bell pepper or green onion to the bowl.
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Gently fold everything together until well coated. Be careful not to break up the crab too much.
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Chill
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Refrigerate the salad for at least 20–30 minutes to let the flavors meld.
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Serve
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Serve on a bed of lettuce, as a sandwich, in a wrap, or with crackers.
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Garnish with parsley, dill, or a sprinkle of paprika if desired.
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✨ Tips:
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For a lighter version, you can use Greek yogurt instead of mayonnaise.
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Adding a little diced avocado gives a creamy, fresh twist.
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A touch of hot sauce or chopped jalapeño can give it a subtle kick.
If you want, I can also give you a quick fancy version with a citrus vinaigrette and avocado that looks restaurant-level. Do you want me to do that?