This chilled seafood salad is made with buttery crab meat and crunchy celery and seasoned with a hint of Old Bay for a light, bright dish. A great salad for a speedy lunch, or as a side at any gathering, this one is creamy with a touch of tang, with dill for added zing. Serve it cold on a bed of greens, in a sandwich, or stuffed between crackers for a sweet and elegant treat that’s done in minutes!
Why You’ll Love This Recipe:
Fast and Simple: This salad comes together in minutes, and requires only a handful of ingredients.
Flexible: Use it on a sandwich, with crackers as a dip or on a bed of greens.
Bright and Tasty: The crab meat and Old Bay seasoning lend a complex and seafood-forward flavor, nicely balanced by the creamy mayonnaise and fresh celery.
Key Ingredients:
Fresh or canned crab meat both add a rich, savory quality to your salad, and this recipe is equally delicious whichever route you take to get your crab. Fresh crab has a sweet, delicate flavor, but canned crab is an easy alternative and is equally as tasty. Either way, you cannot go wrong! If you’re using canned lump crabmeat, be sure to pour out any excess liquid, then gently chop the crab into rough, bite-sized pieces. It’s an easy way to make sure your salad has a nice texture and that the dressing is evenly distributed.
Mayonnaise: Mayo helps hold it all together, providing a creamy texture that complements the delicate flavor of the crab.
Celery: Celery adds a pleasant crunch and a little earthiness to the salad, and livens up its texture.
Old Bay Seasoning: A seafood classic, Old Bay seasoning gives a little heat, along with a flavorful blend of spices that complement the sweetness of the crab meat.
Dill: Fresh dill lends a mild, herby flavor, but dried dill will suffice. Dill goes beautifully with seafood and elevates the salad’s overall flavor.
Salt and Pepper: These are the basic flavors they enhance the ingredients without overpowering the dish.
For the full ingredient amounts and instructions check out the recipe card below
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Instructions:
Prepare the Crab Meat:
Cut the crab meat into ½-inch pieces and put it in a medium mixing bowl.
Mix the Ingredients:
Mix in ½ cup finely cut celery to the crab meat.
Stir in ½ cup mayonnaise, 1 teaspoon Old Bay seasoning, ½ teaspoon fresh dill (or dried dill or other herbs, to taste) and salt and pepper to taste.
Fold all the ingredients together gently until evenly mixed and crab meat is coated.
Serve or Store:
You want to crack the crab salad and put it right on the table.
Or, if you’ve got at least 30 minutes, cover the bowl and refrigerate to let the flavors meld. For optimum flavor, please eat the salad within 2 days.
Serving Suggestions:
On a Sandwich: The crab salad works great for a crab sandwich, and you could either stuff it in a soft fresh roll or croissant, or wrap in crunchy lettuce.
As a Dip: Serve with crackers, baguette slices or pita chips for a cool appetizer or snack.
Salad Topper: Topped on a bed of mixed greens or spinach with cherry tomatoes and cucumbers, this makes for a light healthy meal.
Avocado Cups: Halve avocados or hollow out tomatoes to cradle the fancy crab salad for a pretty presentation.
Storage Tips:
Refrigerate: Up to 2 days in an airtight container in the refrigerator, English muffins. Be sure to mix well before serving, as the mayonnaise may separate just a bit after refrigeration.
Freezing: Freezing isn’t advised because the texture of the mayonnaise and crab will change when thawed.
Variations:
Shrimp and Crab Salad
And how about adding chopped cooked shrimp for a medley of flavors and textures? Substitute half the crab meat with shrimp, or fold in a few pieces for a heartier salad.
Spicy Crab Salad
For a spicy kick, add a pinch of cayenne pepper or a few dashes of hot sauce (to taste) to the dressing. You can add a dash of horseradish for more heat, too.
Lemon-Dill Crab Salad
And, for a bright, zesty flavor, add a tablespoon of fresh lemon juice and another teaspoon of dill. The seafood is brightened and the mayonnaise dressing lightened by lemon.
Greek Yogurt Twist
For a lighter version, use half mayonnaise and half Greek yogurt. But this gives you a little tang while keeping the salad creamy and delicious.”
Conclusion:
This Seafood Salad is fast, versatile recipe that brings all the great flavors of the sea to your table. Creamy yet refreshing, and easily customizable, it’s great for any meal or occasion. Whether enjoyed as a delicate lunch, an elegant appetizer or a hearty salad topping, my #1 dish of 2023 is bound to become I-Can’t-Believe-How-Much-I-Love-This food if you’re a seafood person. Enjoy!
Seafood Salad
Ingredients
- 14 oz crab meat chopped
- 1/2 cup mayonnaise
- 1-2 stalks celery finely chopped
- 1/2 tsp Old Bay seasoning
- 1/2 tsp dill fresh or dried, to taste
- to taste salt and pepper
Instructions
- Chop the crab meat into ½-inch pieces and place it in a medium-sized mixing bowl.
- Add ½ cup of finely chopped celery to the crab meat. Stir in ½ cup of mayonnaise, ½ teaspoon of Old Bay seasoning, ½ teaspoon of dill, and salt and pepper to taste. Gently mix until well combined and evenly coated.
- Serve immediately for a fresh taste, or cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For the best flavor, enjoy within 2 days.