Ingredients
Scale
- 1 lb (450 g) fresh crab meat or lump crab meat
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 small red onion, finely chopped
- 1 stalk celery, finely diced
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground pepper to taste
- Fresh herbs (dill, parsley, or chives) for garnish
- Optional: diced avocado or cucumber for added freshness
Instructions
- Start by gently rinsing the crab meat and draining it thoroughly. Prepare the vegetables and herbs, ensuring everything is finely chopped for a delicate texture and balanced flavor.
- In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, lemon juice, and Worcestershire sauce. Stir well until smooth.
- Gently fold in the crab meat, red onion, celery, and herbs. Season with salt and pepper to taste. For added richness, add a splash of olive oil or a dash of hot sauce.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled as an elegant appetizer or over greens. Optionally, spoon onto crostini or soft rolls for tasty crab sandwiches.
Notes
- Ensure crab meat is fresh or of high quality for best flavor.
- Chill the salad thoroughly to enhance flavor and texture.
- Can be customized with additional ingredients like diced avocado or cucumber.
- This salad is best enjoyed within 24 hours for freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Salad
- Method: No-Cook
- Cuisine: Seafood, American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup (about 150 g)
- Calories: 250 kcal Kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 60 mg