Description
Crab salad is a refreshing and vibrant dish that combines tender crab meat with crisp vegetables and a zesty dressing, making it perfect for summer picnics or light lunches.
Ingredients
Scale
- 1 cup fresh lump crab meat
- ½ cup celery, chopped
- ½ cup red bell pepper, diced
- ¼ cup green onions, sliced
- ½ cup mayonnaise
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
- Mixed greens (optional for serving)
Instructions
- Gather all ingredients on your counter.
- Chop the celery and red bell pepper into small pieces; slice the green onions.
- In a mixing bowl, combine mayonnaise and lemon juice until smooth; season with salt and pepper.
- Gently fold in the crab meat and chopped veggies until well-coated.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled on its own or atop mixed greens.
Notes
- For added creaminess, consider incorporating diced avocado.
- You can also mix in diced mango for a fruity touch.
- Store leftovers in an airtight container in the fridge for up to two days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 2g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 60mg