Crab Salad

This quick and easy crab salad is a refreshing seafood dish that comes together in just 5 minutes. Made with sweet lump crab meat, crisp celery, creamy mayo, and fresh dill, it’s a light and satisfying option for sandwiches, lettuce wraps, or served simply on its own. With minimal prep and maximum flavor, it’s perfect for a fast lunch or an elegant appetizer.

Why You’ll Love This Recipe

This seafood salad is a go-to favorite because it’s:

• Incredibly fast—ready in just 5 minutes

• Made with simple, fresh ingredients

• High in protein and low in carbs

• Delicious as a salad, sandwich filling, or dip

• Easy to customize with pantry staples

• Naturally gluten-free

• Ideal for warm weather meals and no-cook lunches

• Light, creamy, and bursting with lemon-herb flavor

• Easily made with real or imitation crab

• A great make-ahead option for entertaining

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound fresh cooked crab meat, removed from shells

• 1/3 cup finely chopped celery

• 1/3 cup mayonnaise

• 1 tablespoon fresh chopped dill

• 1 tablespoon lemon juice

• 1/2 teaspoon garlic powder

• Salt and pepper, to taste

Directions

1. Prep the crab: If using crab from a canister or container, drain and rinse it for the best flavor. If using fresh crab from the seafood counter, you can skip rinsing.

2. Mix the salad: In a large mixing bowl, combine the crab meat, celery, mayonnaise, dill, lemon juice, garlic powder, 1 teaspoon salt, and 1/4 teaspoon black pepper.

3. Gently toss: Stir everything together carefully to coat the crab without breaking up large chunks.

4. Chill and serve: Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.

Servings and timing

This recipe makes 4 servings.
Prep time: 5 minutes
Total time: 5 minutes

Variations

• Use imitation crab: If real crab isn’t available, imitation crab (surimi) works well in a pinch.

• Add crunch: Mix in diced red onion, cucumber, or bell pepper.

• Spice it up: Add a pinch of cayenne, hot sauce, or a dash of Old Bay seasoning.

• Make it avocado-based: Swap mayo for mashed avocado or Greek yogurt for a lighter version.

• Add herbs: Try fresh parsley, tarragon, or chives in place of dill.

• Serve differently: Spoon over greens, in lettuce cups, on toast, in a wrap, or with crackers.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 2 days.
Freezing: Not recommended, as the texture of crab and mayo doesn’t freeze well.
Reheating: This dish is meant to be served cold or chilled, not reheated.

FAQs

Can I use imitation crab for this recipe?

Yes, imitation crab works well if fresh crab isn’t available. The flavor will be slightly different but still delicious.

How long does crab salad last in the fridge?

It will stay fresh in the refrigerator for up to 2 days when stored properly.

What kind of crab is best?

Lump crab meat is ideal for its sweet flavor and tender texture. You can also use claw meat or a combination.

Can I make this ahead of time?

Absolutely. Make it a few hours in advance and keep it chilled until ready to serve.

What can I use instead of mayo?

Greek yogurt or mashed avocado are good lighter alternatives.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

How do I serve crab salad?

Serve it as a sandwich, in a wrap, on a bed of greens, or with crackers.

Can I add more vegetables?

Yes! Diced bell pepper, cucumber, or red onion are great additions for extra texture and flavor.

Is it low-carb?

Yes, this recipe is very low in carbohydrates and fits into most low-carb or keto lifestyles.

Can I double the recipe?

Yes, this recipe easily scales up for larger portions or meal prep.

Conclusion

This crab salad is a simple, flavorful, and versatile dish that comes together in minutes. With tender crab meat, crisp celery, and a creamy lemon-dill dressing, it’s perfect for sandwiches, salads, or light lunches. Whether you’re using fresh or imitation crab, this easy seafood salad is a delicious way to enjoy coastal flavors anytime.

Crab Salad

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• Author: Molly
• Total Time: 5 minutes
• Yield: 4 servings

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Description

This quick and easy crab salad is made with tender lump crab meat, crisp celery, creamy mayo, and fresh dill. Ready in just 5 minutes, it’s perfect for seafood salad sandwiches or a light, refreshing meal.

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Ingredients

• 1 pound fresh cooked crab meat, out of shells
• 1/3 cup finely chopped celery
• 1/3 cup mayonnaise
• 1 tablespoon fresh chopped dill
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

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Instructions

1. If using crab meat from a refrigerated canister, drain and rinse it for best flavor. No need to rinse if it’s from the seafood counter.
2. Place the crab meat in a large mixing bowl. Add celery, mayo, dill, lemon juice, garlic powder, 1 teaspoon salt, and 1/4 teaspoon black pepper.
3. Gently mix to coat the crab without breaking up the large chunks.
4. Taste and adjust salt and pepper as needed. Cover and chill until ready to serve.

Notes

• You can use imitation crab meat, but real crab meat gives the best flavor.
• Chilling the salad helps the flavors meld for an even better taste.
• Serve over greens, in sandwiches, or with crackers.

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American

Nutrition

• Serving Size: 0.5 cup
• Calories: 226
• Sugar: 1g
• Sodium: 1074mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 1g
• Carbohydrates: 1g
• Fiber: 1g
• Protein: 21g
• Cholesterol: 55mg