American Crab Salad
Prep
20 mins
Cook
0 mins
Servings
4
Difficulty
Easy
This is one of my favorite summer recipes because it comes together in just twenty minutes with zero cooking required. Fresh crab meat is such a treat, and when you combine it with crisp vegetables and a tangy mustard mayo dressing, you get something restaurant quality right at home. I love adding apple for a subtle sweetness and crunch that makes each bite interesting. Plus, the celery in here is packed with antioxidants and supports heart health, which makes indulging in this salad feel a little less guilty. It's simple, elegant, and honestly one of the easiest impressive dishes you can put on the table.
Ella x
Ingredients
- 400 gfresh crab meat(freshly thawed)
- 1 headlettuce
- 1 mediumred onion(thinly sliced)
- 2 stalkscelery(thinly sliced)
- 1 mediumcarrots(peeled and grated)
- 1 mediumapple(diced)
- 100 mlmayonnaise(low-fat)
- 1 tablespoonchopped fresh parsley(chopped fresh)
- 50 mldijon mustard(low-fat)
- 1 teaspoonsalt(fine)
- 1 teaspoonblack pepper(freshly ground)
Detail level
Instructions
- 1
In a large bowl, combine the crab meat, lettuce, red onion, celery, carrots, and apple.
Tip: Use a large serving spoon to gently fold the ingredients together.
- 2
In a small bowl, whisk together the mayonnaise, Dijon mustard, salt, and black pepper until smooth.
Tip: Adjust the seasoning to taste.
- 3
Pour the dressing over the crab mixture and gently fold until everything is well combined.
Tip: Be careful not to break the delicate lettuce leaves.
- 4
Stir in the chopped parsley just before serving.
Tip: This will help keep the herbs fresh and vibrant.
- 5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: This will help the salad keep its chilled temperature and prevent the crab from becoming soggy.
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