Crab Salad (Seafood Salad) Recipe: A Cool, Creamy Coastal Favorite

If you’re craving a light yet indulgent dish that tastes like a seaside escape, crab salad is a perfect choice. Creamy, tangy, and packed with the delicate flavor of seafood, this salad works beautifully as a starter, sandwich filling, or a refreshing lunch on a hot day. Here’s how to make it step by step.

Ingredients

To serve about 4 people, you’ll need:

1 lb (450 g) cooked crab meat – lump or claw meat works best
1/2 cup mayonnaise – use your favorite brand or homemade for extra creaminess
2 tsp Dijon mustard – adds a gentle tang
1 tsp lemon juice – for brightness
1/4 cup celery, finely chopped – adds crunch
2 tbsp red onion, finely chopped – optional, for subtle sharpness
1 tbsp fresh dill or parsley, chopped – fresh herbs elevate the flavor
Salt and black pepper – to taste
Optional additions: diced avocado, cucumber, or bell peppers for extra freshness

Step-by-Step Method

Step 1: Prepare the Crab

Start by gently checking your crab meat for any shell fragments. Place the meat in a large mixing bowl. Be careful not to break up the lumps too much; large chunks give a luxurious texture to the salad.

Step 2: Mix the Dressing

In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth. Taste and adjust the tang or creaminess to your preference. This dressing is the backbone of the salad, giving it a creamy, lightly tangy profile.