← Back to recipe
Classic Crab Salad
nibbleboard.com/recipes/crab-salad-recipe
Ingredients
Ingredients
- 1 pound imitation crab meat (or real lump crab)
- 2 ribs of celery
- 2 tablespoons red onion (or shallot)
Dressing
- ⅔ cup mayonnaise
- 1 tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon kosher salt
- Pinch of freshly ground black pepper
Garnish
- 1½ tablespoons fresh dill
Instructions
- Make the dressing. Stir together the mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning, salt, and pepper in a small bowl until smooth. Set aside.
- Prep the crab. Roughly chop the crab meat into bite-size pieces — you want a mix of larger chunks and smaller shreds for the best texture.
- Combine everything. Add the crab, diced celery, and red onion to a large mixing bowl. Pour the dressing over the top and fold gently until evenly coated.
- Add herbs. Sprinkle in the chopped dill and fold through one more time.
- Chill for best flavor. Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Serve chilled, garnished with extra dill and a squeeze of lemon.
Nutrition per Serving
397Calories
15gProtein
16gCarbs
31gFat
Chef Tips
- For the best texture, tear imitation crab by hand rather than chopping — you get more natural-looking shreds that hold the dressing better.
- If using real crab meat, gently pick through it for any shell fragments before mixing.
- Swap the dill for fresh chives or flat-leaf parsley if you prefer a milder herb flavor.
- This salad tastes even better after chilling overnight — the flavors deepen and the dressing soaks into the crab.
- Store in an airtight container in the fridge for up to 3 days. Do not freeze — the mayo dressing breaks down when thawed.
Storage
Store in an airtight container in the refrigerator for up to 3 days.