Crab Salad

Ingredients

• al gustohojas de lechuga mantecosa, para forrar cuencos o platos individuales
• 454 g (1 pound)carne de cangrejo en trozos grandes, revisada para retirar posibles fragmentos de cáscara
• 1 talloapio, picado fino
• 80 ml (1/3 cup)mayonesa
• 5 ml (1 teaspoon)mostaza de Dijon
• 15 ml (1 tablespoon)zumo de limón fresco
• 10 ml (2 teaspoons)alcaparras, picadas gruesas
• 15 ml (1 tablespoon)perejil fresco picado
• al gustosal kosher y pimienta negra recién molida (opcional)

Instructions

1. 1

   Prepare the plates

   Coloca hojas de lechuga mantecosa en 4 cuencos o platos individuales.

2. 2

   Combine crab and celery

   Pon la carne de cangrejo y el apio en un cuenco grande.

3. 3

   Mix the dressing

   En otro recipiente, mezcla la mayonesa, la mostaza de Dijon, el zumo de limón, las alcaparras y el perejil fresco.

4. 4

   Dress and serve

   Vierte el aliño sobre el cangrejo y el apio y remueve con cuidado para cubrirlos. Prueba y, si hace falta, ajusta con sal y pimienta; reparte la ensalada entre los 4 platos preparados y sirve.

What is crab salad?

Crab salad is a chilled American-style dish that pairs crab meat with a creamy, seasoned dressing. This version keeps the focus on large pieces of crab, with celery for crunch and lemon, capers and parsley for a bright, savoury finish.

Lettuce leaves make a fresh base for serving, while the same mixture can also be tucked into a sandwich or combined with pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 226 calories, 21g protein, 0g carbs, 14g fat.

The crab provides most of the protein, while the mayonnaise contributes most of the fat. There is no meaningful carbohydrate source listed in the salad itself; serve it with a side of vegetables or bread if you would like a more substantial plate.

Choose and prepare the crab

Lump crab: Its generous pieces give the salad a tender, substantial texture. Pick through the meat carefully to remove any shell fragments before mixing.

Freshness: Keep the crab chilled until you are ready to assemble the dish, and handle it gently so the pieces stay intact.

Build a balanced dressing

Creamy base: Mayonnaise binds the ingredients without needing to crush the crab. Stir it with the Dijon mustard and lemon juice until evenly combined.

Bright accents: Capers bring a briny note, while parsley adds freshness. The lemon helps balance the richness of the mayonnaise.

Keep the texture intact

Gentle mixing: Add the dressing to the crab and celery, then fold rather than stir vigorously. This helps keep the crab in recognisable pieces.

Celery crunch: Dice the celery finely so it is distributed throughout the salad without overwhelming the softer crab.

Season to taste

Salt and pepper: The recipe makes these optional, and capers already contribute saltiness. Taste the dressed salad before adding either.

Final check: A little more lemon can lift the flavour, but add it gradually so the dressing does not become too sharp.

Serve it simply

Lettuce base: Arrange the leaves in individual bowls or on plates, then divide the crab mixture between them. The leaves provide a crisp, fresh contrast.

Other pairings: Serve with bread for a sandwich-style meal, or stir the mixture through cooked, cooled pasta for a more filling salad.

Recipe notes & tips

• Check the crab carefully for shell before adding it to the bowl.
• Chop the celery finely for crunch in every bite.
• Mix the dressing separately before spooning it over the crab.
• Fold gently to keep the lump crab pieces intact.
• Taste before seasoning, as the capers can be salty.
• Prepare the lettuce-lined plates just before serving so the leaves stay crisp.

Variations

• Add fresh dill: Replace some of the parsley with chopped dill for a different herbal note.
• Make it a sandwich: Spoon the salad into soft rolls or between slices of bread.
• Turn it into pasta salad: Fold the crab mixture through cooked, cooled pasta.
• Add extra crunch: Mix in finely diced cucumber alongside the celery.
• Boost the citrus: Add a little finely grated lemon zest to the dressing.

Common mistakes to avoid

• Skipping the shell check: Small fragments can spoil a bite, so pick through the crab before mixing.
• Overmixing: Vigorous stirring breaks up the crab; fold the dressing in gently.
• Adding too much salt: Capers are already savoury, so taste the salad before seasoning.
• Using large celery pieces: They can dominate the texture; dice the rib finely.
• Dressing too early: The salad can lose its fresh texture if left sitting; assemble close to serving.

How to store

Keep the crab salad covered in the refrigerator and eat it within 1–2 days, following the storage guidance for the crab you used. It is best served cold; stir gently before serving, and do not leave it at room temperature for an extended period.

Frequently asked questions