Crab Salad Creamy Tangy Dressing (Printable)
Tender crab meat with crisp vegetables in a creamy tangy dressing. Ready in 15 minutes.
# What You'll Need:
→ Seafood
01 - 10.5 oz cooked lump crab meat, drained and shell pieces removed
→ Vegetables
02 - 1 small celery stalk, finely diced
03 - 1/4 small red onion, finely diced
04 - 1/2 medium cucumber, peeled, seeded, and diced
05 - 2 tbsp fresh chives, finely chopped
06 - 2 tbsp fresh parsley, finely chopped
→ Dressing
07 - 3 tbsp mayonnaise
08 - 2 tbsp sour cream or Greek yogurt
09 - 2 tsp Dijon mustard
10 - 1 tbsp fresh lemon juice
11 - 1/2 tsp Worcestershire sauce
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - Mixed salad greens or butter lettuce leaves
14 - Lemon wedges
# Directions:
01 - Gently combine the crab meat, celery, red onion, cucumber, chives, and parsley in a large bowl, taking care not to break up the crab lumps.
02 - Whisk together the mayonnaise, sour cream or yogurt, Dijon mustard, lemon juice, Worcestershire sauce, salt, and pepper in a small bowl until completely smooth and emulsified.
03 - Pour the dressing over the crab mixture and gently fold until evenly distributed. Taste and adjust salt, pepper, or lemon juice as needed.
04 - Refrigerate for at least 10 minutes to allow flavors to meld and the salad to chill thoroughly.
05 - Mound the chilled salad onto beds of salad greens or butter lettuce leaves. Garnish with additional fresh chives and lemon wedges if desired.
# Expert Advice:
01 -
- It comes together in fifteen minutes but tastes like something from a proper seafood restaurant
- The dressing strikes that perfect balance between creamy and bright, letting the crab shine instead of drowning it
02 -
- Overmixing the dressing into the crab will break those precious lumps into shreds — fold gently and stop as soon as everything is coated
- Letting the salad sit too long before serving can make the cucumber release water and turn everything watery
03 -
- Pat the crab meat gently with paper towels before combining it with the vegetables — excess water dilutes the dressing
- Make the dressing a few hours ahead and keep it separate, then toss everything together just before serving for the freshest texture