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Crab Salad


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  • Author: Robert Ferguson
  • Total Time: 15 minutes
  • Yield: Serves approximately 4

Description

Indulge in the essence of summer with this vibrant Crab Salad, featuring succulent crab meat tossed with crisp vegetables and a zesty dressing. Perfect for picnics, barbecues, or any warm-weather gathering, this dish is not just a meal; it’s a celebration of fresh flavors and coastal charm that will leave your taste buds dancing!


Ingredients

Scale
  • 1 cup lump crab meat
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup mayonnaise (or Greek yogurt)
  • 2 tbsp lemon juice, freshly squeezed
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Wash and chop all vegetables: dice cucumber, halve cherry tomatoes, and finely chop red onion.
  2. Prepare the dressing by whisking together mayonnaise, lemon juice, mustard, salt, and pepper in a bowl until smooth.
  3. Gently fold in the crab meat and fresh herbs into the dressing.
  4. Combine the dressed crab mixture with the chopped vegetables in a large serving bowl; toss gently to coat.
  5. Chill in the refrigerator for at least 30 minutes before serving.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Coastal

Nutrition

  • Serving Size: 1/2 cup (120g)
  • Calories: 220
  • Sugar: 2g
  • Sodium: 360mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 70mg