How to Make Crab Salad

Crab salad in a lettuce leaf with julienned carrots.

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This crab salad is one of those easy recipes you keep coming back to when you need something fast that still feels fresh and satisfying. It’s cool, creamy, and packed with simple ingredients that work really well together. You get a little crunch, a little richness, and a light flavor that doesn’t feel heavy.

Course Appetizer, entree, lunch, Main Course

Cuisine American

Prep Time 10

Chill time 15

Total Time 25

Servings servings

Calories 293kcal

Author Beth Neels

Cost $45

Equipment

Ingredients

16 ounces canned lump crab
2 stalks celery
3-4 green onions tops only
½ cup mayonnaise heaping
½ teaspoon celery seed
¼ teaspoon salt to taste
½ teaspoon cracked black pepper

Instructions

Strain the crabmeat. Lay it out on a cutting board and pat it dry with paper towels. Roughly chop it, leaving some chunks large for presentation.
Dice the celery and green onion tops. Add all of the ingredients to a mixing bowl and combine.
Cover and chill for at least 15 minutes to let the flavors mingle.

Notes

Pro Tips

Pat the crab meat dry before mixing so the salad doesn’t get watery.
Don’t overmix or the crab will break down too much.
Let it chill for at least 15 minutes so the flavors come together.
Taste before serving and adjust salt and lemon if needed.

Variations

Use other vegetables like red bell pepper, cucumber, avocado or grated carrots.
Herbs: Add fresh dill or parsley.
To make it cheaper, you can make a blend of imitation crab and real crab meat.
Use different spices for a different flavor profile. Old Bay seasoning gives it a lot of flavor. Paprika, , or a pinch of cayenne will add both color and a bit of heat.

How to Serve It

Serve crab salad as an appetizer with crackers. Make crab salad sandwiches with a good-quality bread or a sub with hoagie rolls. Make lettuce wraps with romaine lettuce leaves, bibb or Boston lettuce.

What to do With Leftovers

Store leftovers in an airtight container for 3-4 days in the refrigerator. Do not freeze.

Nutrition