Introduction:
Crab salad, or seafood salad, is a refreshing and versatile dish that makes a great addition to any meal. Packed with succulent crab meat, crunchy vegetables, and a creamy dressing, this dish is a crowd-pleaser whether served as an appetizer, side dish, or even a light main course. The delicate sweetness of the crab combined with the crisp textures of fresh vegetables creates a harmonious blend of flavors that’s sure to satisfy your taste buds. Whether you’re hosting a summer gathering or preparing a quick weeknight dinner, this crab salad is both easy to make and delicious. Let’s dive into how to make this perfect seafood salad.
Ingredients:
1 lb crab meat (fresh or imitation crab)
1/2 cup celery, finely chopped
1/2 cup red bell pepper, finely diced
1/4 cup red onion, finely chopped
1/4 cup mayonnaise (or Greek yogurt for a lighter option)
2 tbsp Dijon mustard
1 tbsp lemon juice (freshly squeezed)
1 tsp Old Bay seasoning (or seafood seasoning of your choice)
1/4 tsp garlic powder
Salt and pepper, to taste
Chopped parsley or dill, for garnish (optional)
Instructions:
Prepare the Crab Meat: If you’re using fresh crab meat, carefully remove any shells and cartilage, and chop it into bite-sized pieces. If using imitation crab, simply chop it into small strips or chunks.
Chop the Vegetables: Dice the celery, red bell pepper, and red onion into small pieces. These vegetables will add crunch and freshness to the salad, balancing the richness of the crab.
Make the Dressing: In a mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, salt, and pepper. Whisk together until smooth and well-combined. The mustard adds tang, while the lemon juice brings a zesty brightness to the creamy base.
Combine the Ingredients: In a large bowl, gently fold together the crab meat, chopped vegetables, and dressing. Be careful not to break up the crab too much as you mix—it should stay in large chunks to retain its texture.
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