Ina Garten Crab Salad Recipe

This Ina Garten Crab Salad Recipe is a light and creamy no-cook dish, which includes fresh lump crab meat and crunchy celery. It’s a classic, foolproof recipe, ready in just 15 minutes.

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Ina Garten Crab Salad Recipe Ingredients

• 1 pound lump crab meat, picked over for shells
• 2 stalks celery, finely diced
• ¼ cup red onion, finely chopped
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons freshly squeezed lemon juice
• ⅓ cup mayonnaise
• 1 teaspoon Dijon mustard
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Optional Garnishes:

• Avocado slices
• Mixed greens
• Lemon wedges

How To Make Ina Garten Crab Salad Recipe

1. Make the dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth and creamy.
2. Mix the salad: In a large bowl, gently combine the crab meat, celery, red onion, dill, and parsley. Be careful to keep the crab chunks intact.
3. Add the dressing: Pour the dressing over the crab mixture and toss gently to coat everything evenly.
4. Chill the salad: Cover the bowl and refrigerate for at least 30 minutes to let the flavors blend.
5. Serve and garnish: Serve chilled on its own or over a bed of mixed greens. Garnish with avocado slices and lemon wedges if desired.

Recipe Tips

• Can I use canned crab meat?
  Fresh lump crab is best, but high-quality canned or refrigerated crab can work in a pinch.
• How to keep the crab meat intact:
  Gently fold the ingredients together—avoid overmixing to preserve the large crab lumps.
• How long can I chill it before serving?
  You can chill it for up to 4 hours. Longer may affect texture slightly, but it’s still delicious.
• What can I substitute for dill or parsley?
  Try chives, tarragon, or green onion if you don’t have dill or parsley on hand.
• How to reduce the richness:
  Add extra lemon juice or a splash of white wine vinegar for a brighter taste.

What To Serve With Crab Salad

This refreshing salad pairs well with:

• Buttered toast points or crostini
• Sliced avocado or cucumber
• Light pasta or couscous salad
• Chilled white wine or sparkling water
• Fresh fruit salad

How To Store Crab Salad

Refrigerate: Store in an airtight container for up to 2 days. Best enjoyed the day it’s made.
Freeze: Not recommended. The texture of crab and mayonnaise does not freeze well.

Crab Salad Nutrition Facts

• Calories: 230
• Protein: 20g
• Fat: 16g
• Carbohydrates: 4g
• Fiber: 1g
• Sugar: 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make crab salad the night before?
Yes, just cover tightly and refrigerate. Stir gently before serving.

What type of crab meat is best?
Lump crab meat is ideal for its texture and flavor. Jumbo lump is even better if available.

Can I use Greek yogurt instead of mayo?
Yes, Greek yogurt is a lighter option that works well in this recipe.

Is this crab salad gluten-free?
Yes, as written, this recipe is naturally gluten-free.

Try More Recipes:

• Ina Garten Salmon Salad Nicoise Recipe
• Ina Garten Lentil Salad Recipe
• Ina Garten Snap Pea Salad Recipe