Creamy Lump Crab Salad
Lump crab meat folded with celery, mayonnaise, lemon juice, and dill into a chilled salad.
Equipment
- Large mixing bowl
- Rubber spatula
Ingredients
Main Ingredients
- 1 lb lump crab meat real crab, picked over for shell
- 1 cup celery finely chopped
- ¼ cup mayonnaise
- 2 tbsp lemon juice fresh
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh dill chopped
- 2 tbsp green onions chopped
- 1 tsp Dijon mustard optional
- 1 avocado chunked, optional
Instructions
Cooking
- Pick. Gently pick through the crab for shell and place it in a large bowl.
- Add. Add the celery and green onions.
- Dress. Mix the mayonnaise, lemon juice, salt, pepper, and dill, then add to the crab.
- Fold. Fold gently until just combined.
- Chill. Add the Dijon if using, taste, and chill 30 minutes before serving.
Notes
Substitutions: Greek yogurt can replace part of the mayonnaise.
Tips: Fold gently to keep the lumps whole.
Storage: Refrigerate for up to 3 days and do not freeze.
Nutrition does not include the optional Dijon and avocado.