The Ultimate Creamy Homemade Crab Salad Recipe

Ingredients

• 1 lb (16 ounces) lump crab meat, picked over for shells
• 3/4 cup high-quality mayonnaise (like Duke's or Hellmann's)
• 2 ribs celery, finely diced (about 1/2 cup)
• 1/4 cup red onion, finely minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh dill, chopped
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1/4 teaspoon Old Bay Seasoning (optional)

Instructions

1. 1

   Prepare the Crab: Place the lump crab meat in a medium bowl. Gently sift through the meat with your fingertips to find and discard any hard bits of shell or cartilage, keeping the lumps as intact as possible.

2. 2

   Mix the Dressing: In a separate, larger mixing bowl, combine the mayonnaise, finely diced celery, minced red onion, fresh lemon juice, Dijon mustard, and chopped fresh dill. Stir until thoroughly combined.

3. 3

   Season the Dressing: Add the kosher salt, freshly ground black pepper, and optional Old Bay Seasoning to the dressing. Stir again and taste, adjusting seasoning if needed.

4. 4

   Combine Gently: Add the prepared crab meat to the bowl with the dressing. Using a rubber spatula, gently fold the crab meat into the dressing until it is just coated. Do not overmix.

5. 5

   Chill and Meld: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to 2 hours to allow the flavors to meld.

6. 6

   Final Taste and Serve: After chilling, give the crab salad one last gentle fold. Taste and make any final adjustments to seasoning. Serve cold.