Description
A refreshing Mediterranean-inspired salad featuring sweet lump crab meat tossed with a bright lemon-parsley dressing. Perfectly balanced with mayonnaise, eggs, and a subtle tang, ideal for light meals, picnics, or gatherings. Chilling enhances texture and flavor integration.
Ingredients
Pasteurized crab meat (lump or claw) – 1 lb (450g)
Fresh lemon juice – 3 tbsp
Mayonnaise (spoonball preferred) – 1/4 cup
Flat-leaf parsley (minced) – 1/4 cup, chopped
Dried mustard – 1 tsp
Celery – 3 stalks, diced
Red onion – 1 medium, diced
Large eggs (poached or hard-boiled) – 2
Salt – to taste
Black pepper – to taste
Instructions
Flake crab into a large bowl, discarding shells
Mince fresh parsley and finely dice celery and red onion
Combine mayonnaise, lemon juice, dried mustard, salt, and pepper in a small bowl to create the dressing
Pour dressing over the crab and toss until evenly coated
Fold in celery, red onion, and chopped parsley
Gently stir in diced eggs
Chill for at least 30 minutes before serving
Serve on a bed of arugula or crusty bread
Notes
Use Greek yogurt or mashed avocado to replace mayonnaise for a lighter option
Dill or chervil can substitute for flat-leaf parsley
Add a splash of pickle brine for extra acidity on budget crab
Omit eggs to accommodate keto or flexitarian diets
Store in airtight container for up to 2 days
Nutrition
- Serving Size: 225g
- Calories: 290
- Sugar: 2g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 410mg