Description
A fresh, flavorful crab salad that’s creamy, tangy, and perfect for lunch, dinner, or as a light side. Tender chunks of crab blend with crisp vegetables, a hint of cream cheese or Greek yogurt, and zesty herbs for a dish that’s easy to prepare and impossible to resist.
Ingredients
1 cup fresh lump crab meat (or 1 cup imitation crab)
1/4 cup cream cheese (or Greek yogurt for a lighter option)
1/2 cup diced celery
1/2 cup diced bell peppers (red or yellow)
1/4 cup diced red onion
1 tbsp lemon juice
1/2 tsp paprika
Salt and pepper to taste
Fresh parsley or dill for garnish
Instructions
Prep the Crab: Gently pick through crab meat to remove shells. Tear imitation crab into bite-sized pieces if needed.
Combine Ingredients: In a mixing bowl, fold crab, diced vegetables, and cream cheese (or Greek yogurt) together until evenly coated.
Add Seasonings: Mix in lemon juice, paprika, salt, and pepper. Taste and adjust seasonings as needed.
Chill (Optional): Refrigerate for 15–30 minutes to let flavors meld.
Serve: Garnish with fresh parsley or dill. Enjoy on a bed of lettuce, in a sandwich, or as a side dish.
Notes
Use fresh crab meat for the sweetest flavor; imitation crab works for a budget-friendly option.
Fold ingredients gently to keep the crab meat chunky.
For a lighter version, substitute cream cheese with Greek yogurt.
Add a dash of Old Bay seasoning for a subtle, classic seafood flavor.
Make ahead: prep vegetables and crab separately, then combine just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (if using pre-cooked crab)
Nutrition
- Serving Size: 4