Crab Salad Creamy Dressing (Printable)
Tender crab with crisp vegetables in creamy tangy dressing
# What You’ll Need:
→ Seafood
01 - 10.5 oz cooked lump crab meat, drained and picked over for shells
→ 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
# How to Prepare:
01 - In a large bowl, gently combine the crab meat, celery, red onion, cucumber, chives, and parsley, being careful not to break up the crab lumps.
02 - In a small bowl, whisk together the mayonnaise, sour cream (or yogurt), Dijon mustard, lemon juice, Worcestershire sauce, salt, and pepper until smooth and well combined.
03 - Pour the dressing over the crab mixture and gently fold until everything is evenly coated. Taste and adjust seasoning with salt and pepper as needed.
04 - Refrigerate for at least 10 minutes before serving to allow flavors to meld together.
05 - Mound the chilled crab salad onto salad greens or butter lettuce leaves. Garnish with additional chives and lemon wedges if desired.
# Expert Advice:
01 -
- The dressing strikes that perfect balance between creamy and bright, making every bite feel special without being heavy
- It comes together in under 15 minutes but looks impressive enough for company
02 -
- I learned the hard way that overmixing turns beautiful lump crab into mush, so fold gently and stop as soon as it's coated
- The salad tastes infinitely better after at least 10 minutes in the fridge, so don't rush this step
03 -
- Room temperature crab mixes more easily with the dressing than cold crab straight from the fridge
- Taste before you chill, as cold temperatures can mute flavors and you might need an extra pinch of salt or squeeze of lemon