Crab Salad

A refreshing crab salad that features delicate crab meat paired with crisp vegetables, perfect for light lunches or picnics.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Appetizer, Lunch, Salad

Cuisine: American

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

2 cups crab meat, picked over for shells (lump or imitation) Opt for fresh crab meat for the best flavor.
1 cup cucumber, chopped (seeded English cucumber preferred) Seeded English cucumber offers great texture.
3/4 cup celery, diced
3/4 cup red bell pepper, chopped Adds a colorful crunch.
1/2 cup mayonnaise (plain or light) You can substitute Greek yogurt for a lighter option.
1 to 2 tablespoons lemon juice, freshly squeezed
1/2 teaspoon salt, adjust to taste
1/4 teaspoon black pepper, freshly ground

Method

Preparation

In a large bowl, combine the crab meat, chopped cucumbers, diced celery, and chopped red bell pepper.
In a separate small bowl, whisk together the mayonnaise, lemon juice, salt, and pepper until smooth.
Pour the dressing over the crab and vegetable mixture and gently toss to combine, taking care not to break up the crab.
Chill the salad in the refrigerator for improved flavor.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 2gSugar: 2g

Notes

For best results, ensure all ingredients are cold before mixing. Add fresh herbs like dill or parsley for an aromatic touch. Let the salad chill for at least 30 minutes to allow flavors to meld.

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