Ingredients
Scale
- 1 pound of fresh lump crab meat (preferably cracked open fresh)
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (optional for a spicy kick)
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- Fresh parsley, chopped (for garnish)
- Salt and black pepper to taste
Instructions
- Gently pick through the crab meat to remove shell fragments and set aside in a large bowl.
- Mix mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, and hot sauce in a small bowl until well blended.
- Add the dressing to the crab meat and carefully fold to coat all pieces evenly.
- Incorporate chopped celery and red onion for additional crunch and flavor.
- Season with salt and freshly ground black pepper to taste.
- Garnish with chopped parsley.
- Cover and chill in the refrigerator for at least 30 minutes before serving for optimal flavor.
Notes
- For best results, use high-quality, fresh crab meat, ideally lump crab for a rich texture.
- You can substitute mayonnaise with Greek yogurt or mashed avocado for a healthier twist.
- This salad is best enjoyed within 24 hours for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Seafood
- Method: Mixing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg