Ingredients
Scale
- 1 pound fresh lump crab meat
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- ¼ cup finely chopped celery
- ¼ cup chopped red onion
- Fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Carefully pick through the cooked crab meat to remove shells and cartilage. Pat dry with paper towels to remove excess moisture.
- In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, Old Bay seasoning, and garlic powder. Taste and adjust seasonings if needed.
- Gently fold the crab meat into the dressing in a large bowl, being careful not to break up lumps. Add chopped celery, red onion, and parsley for crunch and freshness.
- Season with salt and pepper. Cover and chill in the refrigerator for at least 30 minutes to enhance flavors.
- Serve the crab salad on a bed of greens, inside halved avocados, or on toasted baguette slices. Garnish with parsley or lemon wedges as desired.
Notes
- For extra flavor, add a dash of hot sauce or a squeeze of additional lemon juice.
- Use fresh crab meat for the best taste and texture.
- This salad can be stored in an airtight container in the refrigerator for 1-2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Seafood
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 60mg