Ingredients
- 1 lb cooked crab meat (lump, claw, or imitation — well-drained)
- ½ cup celery, finely chopped
- ¼ cup red onion or green onion, finely chopped
- 2 tbsp fresh parsley or dill, chopped
- ⅓ cup mayonnaise (adjust to taste)
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard (optional)
- Salt & pepper to taste
- Pinch of Old Bay seasoning or paprika (optional)
- Lettuce leaves, for serving (optional)
Optional Add-Ins
- 1 small cucumber, diced
- 1 small avocado, diced (add just before serving)
- Chopped hard-boiled egg
- Sweet corn or bell peppers for color and crunch
Instructions
1. Prepare the Crab
- Gently pick through crab meat to remove any shell fragments. If using imitation crab, shred or dice into bite-sized pieces.
2. Mix the Base
- In a large bowl, combine mayonnaise, lemon juice, Dijon mustard (if using), salt, pepper, and Old Bay seasoning. Mix until smooth.
3. Add Fresh Ingredients
- Stir in chopped celery, onion, and parsley. Mix to coat.
4. Add Crab
- Gently fold in the crab meat until everything is evenly combined. Be careful not to break up the meat too much.
5. Chill (Optional)
- Cover and refrigerate for 30 minutes to let flavors meld. This step enhances taste and texture.
6. Serve
- Serve cold over a bed of lettuce, in a sandwich, inside avocado halves, or with crackers.
Tips
- Make it lighter: Use Greek yogurt or half mayo, half yogurt.
- Zing it up: Add a dash of hot sauce or horseradish for kick.
- Fresh is best: Use real lump crab meat for the best flavor and texture when possible.