Easy Fresh Crab Salad
Description
A fresh and flavorful recipe for crab salad. It's easy to make, creamy yet light, and features layers of flavor!
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Ingredients
- ½ cup mayonnaise
- 1 tablespoon ketchup
- 1 lemon, zested and juiced
- ½ teaspoon Worcestershire sauce
- ½ teaspoon Tabasco
- ½ teaspoon Old Bay seasoning
- Kosher salt and black pepper
- 1 pound fresh jumbo lump crab meat
- ½ cup finely chopped celery
- ¼ cup thinly sliced scallions
- 1 small piece horseradish root, peeled
- Serving: celery stalks and leaves, buttery crackers, or Bibb lettuce leaves and toasted rolls
Instructions
- In a large mixing bowl whisk together ½ cup mayonnaise, 1 tablespoon ketchup, 1 tablespoon lemon juice, 1 teaspoon lemon zest, ½ teaspoon Worcestershire, ½ teaspoon Tabasco, ½ teaspoon Old Bay seasoning, ½ teaspoon kosher salt, and a few turns of cracked black pepper.
- Drain and gently pick over 1 pound crab meat, discarding any bits of shell. Transfer crab meat to bowl with dressing.
- Add ½ cup chopped celery and ¼ cup sliced scallions. Gently fold together using a rubber spatula until everything is evenly coated and combined. Season to taste with additional salt, pepper and lemon.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld (or up to 4 hours).
- To serve as a dip: pile crab salad into a serving bowl. Sprinkle with additional Old Bay seasoning and, using a microplane, grate fresh horseradish generously over top of crab salad. Garnish with celery leaves. Serve with celery stalks and buttery crackers.
- To serve as a salad sandwich: spoon crab salad into Bibb lettuce leaves or toasted hoagie rolls, sprinkle with Old Bay and, using a microplane, grate fresh horseradish generously over top.
Equipment
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Fresh, domestic lump crab meat is best, but it can be hard to find. I usually opt for wild-caught jump lump crab meat that's been pasteurized and is sold in the refrigerated section (near cold smoked salmon).
Fresh horseradish root looks a bit like a large parsnip. It has a lovely peppery flavor that's perfect for sweet crab meat. Peel the bottom end of the root with a vegetable peeler or sharp knife, then grate it using a microplane.
If you can't find fresh horseradish, use prepared horseradish (not creamed) found in the refrigerated section. Just mix it into the salad.
Nutrition
Serving: 3/4 cupCalories: 205kcalCarbohydrates: 10gProtein: 17gFat: 19gSaturated Fat: 1.5gCholesterol: 72mgSodium: 1080mgFiber: 0.5gSugar: 3g
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