Step 3: Make the Dressing
In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, and lemon juice until smooth. Season lightly with salt, pepper, and optional Old Bay or paprika. Taste and adjust seasoning as needed. The dressing should be creamy but not overpowering.
Step 4: Combine Ingredients
In a large bowl, gently fold together the crab meat, chopped vegetables, and parsley. Pour in the dressing gradually, folding carefully so the crab stays in large chunks. Mixing too vigorously can break up the delicate crab meat.
Step 5: Chill the Salad
Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour. Chilling allows the flavors to meld and enhances the taste.
Step 6: Serve and Garnish
Serve the crab salad chilled on a bed of lettuce, in a sandwich, or stuffed in avocado halves or tomatoes. Garnish with extra parsley or a wedge of lemon for a fresh, appealing presentation.
Tips for the Best Crab Salad
- Use lump crab meat – It looks better and has a firmer, sweeter texture.
- Keep it light – Avoid overloading with mayonnaise; you want the crab flavor to shine.
- Add crunch – Celery and bell peppers provide a satisfying texture contrast.
- Fresh lemon juice – A splash brightens the flavor beautifully.
- Optional flavor boosters – A few drops of hot sauce, minced garlic, or a pinch of cayenne can add a gentle kick without overpowering the crab.
This crab salad is perfect as a healthy lunch, a side for dinner, or even as a fancy appetizer for guests. Its creamy, crunchy, and flavorful profile makes it a crowd-pleaser, and the recipe is flexible enough to suit your taste.
If you want, I can also create a “crab salad with step-by-step photos or plating ideas” guide so it looks as good as it tastes.
Do you want me to do that?
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