Here’s a light and refreshing crab salad recipe that’s quick, healthy, and perfect for a summer lunch or appetizer:
🦀 Light Crab Salad
🛒 Ingredients (Serves 2–4)
- 8 oz (225 g) cooked crab meat (lump or imitation, drained well)
- 1/2 cup celery, finely diced
- 1/4 cup red bell pepper, diced
- 2–3 green onions, sliced
- 2 tbsp fresh parsley, chopped
- 2–3 tbsp light mayonnaise or Greek yogurt
- 1 tsp Dijon mustard
- 1 tsp lemon juice (plus extra for serving)
- Salt & pepper to taste
- Optional: pinch of Old Bay seasoning or paprika
👩🍳 Instructions
- Prep the crab: Remove any shells and gently flake crab meat into bite-sized pieces.
- Mix veggies: In a bowl, combine celery, bell pepper, green onions, and parsley.
- Make dressing: In a small bowl, mix mayonnaise (or yogurt), Dijon mustard, lemon juice, salt, pepper, and optional Old Bay.
- Combine: Gently fold the crab into the veggie mixture, then stir in the dressing until lightly coated.
- Chill: Refrigerate at least 30 minutes for flavors to meld.
- Serve: On a bed of lettuce, in a sandwich, with crackers, or inside avocado halves. Squeeze extra lemon on top for brightness.
🥗 Tips
- For extra freshness, add diced cucumber or chopped radishes.
- Swap half the mayo for Greek yogurt to make it lighter and tangier.
- Garnish with fresh dill or chives for a flavor boost.
I can also give a “tropical twist crab salad” version with mango and avocado if you want something even more refreshing and summery. Do you want me to share that?
