Description
A creamy, zesty crab salad with tender crab meat, crisp vegetables, and a tangy dressing. Perfect for sandwiches, lettuce wraps, or as a light main dish.
Ingredients
4 oz lump crab meat
1/2 cup mayonnaise
1 tbsp freshly squeezed lemon juice
1 tsp Dijon mustard
1 celery stalk, finely chopped
1/4 cup finely grated onion
1 tsp dried dill
1 tsp salt
1/2 tsp black pepper
Instructions
Combine mayonnaise, lemon juice, Dijon mustard, celery, onion, dill, salt, and pepper in a bowl.
Stir gently to mix the dressing.
Add crab meat and fold gently to coat without breaking lumps.
Chill for at least 30 minutes before serving.
Serve on lettuce wraps, in sandwiches, or as a standalone salad.
Notes
Chill for 1-2 hours for optimal flavor.
Use mayonnaise with pasteurized eggs for safety.
Store in an airtight container in the refrigerator for up to 2 days.