Description
A classic, creamy crab salad with a zesty lemon finish and a refreshing crunch of celery. Perfect for sandwiches or as a standalone appetizer.
Ingredients
Scale
- 1 lb lump and claw crab meat, drained
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 cup finely diced celery
- 2 tablespoons finely diced red onion
- 2 tablespoons fresh chopped parsley
- 1/2 teaspoon Old Bay seasoning
- Salt and black pepper to taste
Instructions
- Drain the crab meat in a fine-mesh strainer for 5 minutes to remove excess liquid.
- In a medium bowl, whisk together mayonnaise, lemon juice, lemon zest, and Old Bay seasoning until smooth.
- Gently fold in the drained crab meat using a rubber spatula, being careful not to break the lumps.
- Stir in the diced celery, red onion, and fresh parsley until evenly distributed.
- Season with salt and black pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: American