Description
Succulent crab salad brings coastal elegance to your table with fresh, zesty ingredients. Crisp vegetables and delicate crab meat combine in a light, refreshing dish perfect for summer gatherings and seafood enthusiasts.
Ingredients
Scale
Seafood:
- 1 lb fresh crab meat
- 0.5 lb imitation crab meat
Vegetables and Herbs:
- 1 cup chopped celery
- 0.5 cup chopped red onion
- 2 tbsp fresh dill
- 1 tbsp fresh parsley
Dressing and Seasonings:
- 0.5 cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 pinch cayenne pepper
Instructions
- Gently inspect the fresh and imitation crab meat, removing any potential shell fragments or tough pieces to ensure a smooth, delicate texture.
- Finely dice the celery and red onion into uniform, small pieces to distribute flavor evenly throughout the salad.
- Mince the fresh dill and parsley, releasing their aromatic oils and enhancing the herb’s vibrant flavors.
- In a separate mixing bowl, whisk together mayonnaise, sour cream, lemon juice, dijon mustard, salt, black pepper, and cayenne pepper until the dressing is smooth and well-integrated.
- Carefully fold the crab meats into the dressing, ensuring each piece is delicately coated without breaking the meat’s delicate structure.
- Incorporate the chopped vegetables and herbs into the crab mixture, gently stirring to distribute ingredients evenly.
- Cover the salad and refrigerate for 30 minutes to allow flavors to meld and develop a harmonious taste profile.
- Before serving, taste and adjust seasonings if needed, ensuring a balanced blend of creamy, tangy, and herbaceous notes.
- Serve chilled, garnished with additional fresh herbs for a vibrant presentation.
Notes
- Always use the freshest crab meat possible, preferably just picked, to guarantee the best flavor and texture in your salad.
- Drain excess moisture from crab meat before mixing to prevent a watery consistency and maintain the salad’s creamy texture.
- For a lighter version, substitute Greek yogurt for sour cream and use a reduced-fat mayonnaise to cut down on calories without sacrificing taste.
- Gluten-free diets can enjoy this recipe by ensuring all ingredients, especially mustard and mayonnaise, are certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 310
- Sugar: 2 g
- Sodium: 610 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 70 mg