Summer Crab Salad Recipe
Here's a refreshing and easy Summer Crab Salad recipe that's perfect for warm days, light lunches, or as an elegant appetizer. It’s made with sweet crab meat, crisp vegetables, and a bright lemony dressing.
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Ingredients:
For the Salad:
1 pound (450g) lump crab meat (fresh or canned, drained)
1 cup celery, finely chopped
½ cup red bell pepper, finely diced
¼ cup red onion, finely diced
1 small cucumber, peeled, seeded, and diced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill (optional, or substitute with chives)
Mixed greens or butter lettuce (for serving)
For the Dressing:
3 tablespoons mayonnaise
2 tablespoons sour cream or Greek yogurt
1 tablespoon Dijon mustard
Zest and juice of 1 lemon
Salt and pepper to taste
Dash of hot sauce (optional)
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Instructions:
Prepare the Dressing:
In a small bowl, whisk together the mayonnaise, sour cream (or yogurt), Dijon mustard, lemon zest, and lemon juice.
Season with salt, pepper, and hot sauce if using. Mix well and set aside.
Make the Salad:
In a large bowl, combine the crab meat, celery, red bell pepper, red onion, cucumber, parsley, and dill.
Gently fold in the dressing until everything is well coated. Be careful not to break up the crab too much.
Chill:
Cover and refrigerate the salad for at least 30 minutes to let the flavors meld.
Serve:
Serve chilled on a bed of lettuce, in avocado halves, or with crusty bread or crackers.
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Tips:
If using canned crab, make sure to drain and pick out any shell fragments.
Add chopped mango or sweet corn for a fruity summer twist.
Make it heartier by tossing it with cooked pasta for a crab pasta salad.