Easy Crab Salad Recipe
This easy yet elevated Crab Salad Recipe is the exact recipe I’d make for Ina Garten if ever given the chance! It’s the perfect addition to your next brunch or gathering!
The tender jumbo lump crab meat is tossed in a flavorful honey mustard dressing with freshly chopped chives. Piled high on a round of iceberg lettuce then finished with fresh lemon and extra chives. This chilled salad recipe is easy to make yet looks like you spent hours in the kitchen!
If you love crab recipes, try my Creamy Crab Salad Sandwich.
Why You’ll Love This Recipe
Simple yet gourmet. This combination of simple fresh ingredients takes any gathering to the next level. Jumbo lump crab meat is always super impressive when served.
Easy to make. You only need a few ingredients and 10 minutes to pull this easy yet elegant salad recipe together.
Fresh and flavorful. The tangy honey mustard dressing enhances the flavor of the delicate crab meat without overpowering it. Each bite has the perfect amount of dressing without masking the seafood flavor.
Gourmet. This easy crab salad recipe is guaranteed to impress your friends and family. It’s easy to assemble too, making it great for gatherings of all sizes.
Recipe Ingredients
- Crab: This recipe calls one 16 ounce can of jumbo lump crab meat. Drain off any excess liquid from the crab and place it in a bowl. Make sure not to break the crab meat apart.
- Lettuce: This recipe calls for one or two heads of iceberg lettuce. Wash the lettuce and dry it well but leave the root intact for easy slicing.
- Dressing: Combine mayonnaise, honey, Dijon mustard, apple cider vinegar, paprika and kosher salt. Whisk until well combined.
- Herbs: This recipe calls for freshly chopped chives. Option to add a touch if fresh dill too.
- Lemon: Serve this salad alongside a few wedges of fresh sliced lemon. Seedless lemons work best.
Variations
Swap the herbs. Adjust the herbs based on your flavor preferences. Option to add fresh dill or tarragon if you desire.
Swap the lettuce. While iceberg lettuce works great, you can use any lettuce you enjoy most as the base. Butter lettuce, romaine or mixed greens would all work as substitutes.
Option to use fresh versus canned crab meat. It is not always easy to find fresh crab meat here in the mountains of Colorado. That’s why I opt for a high quality canned version. Plus, I really like the jumbo lump size and texture in this recipe.
Expert Tips
Drain the crab. Make sure to use jumbo lump crab meat for the best presentation. Also make sure you drain off all excess liquid from the crab before adding the dressing. Otherwise, the dressing can become runny.
Rinsing optional. Option to rinse the crab meat under cold water to remove the brine. Personally, I like the briny flavor so I do not rinse it. But if you want to reduce sodium, gently rinse it.
Pick out any shells. There may be some shells in your canned crab, so be sure to remove them before adding the dressing.
Prep components of this crab salad recipe ahead of time. You can make the honey mustard dressing up to 24 hours ahead of time. Store it covered in an airtight container in the refrigerator before using.
You can also prep the iceberg stacks ahead of time. Wash and dry the iceberg lettuce. Remove any soggy or damaged parts from the exterior. Use a knife to slice the whole head of lettuce into 1 – 1.5-inch-thick rounds. Store the rounds in a sealable bag with a sheet or two of paper towel to absorb any excess moisture. You may need two heads of lettuce depending on size.
You may need 1-2 small heads of lettuce. Each head of iceberg lettuce yields roughly three to four rounds depending on size. Iceberg lettuce with a smaller circumference works best. You’ll need six small rounds for this recipe.
How to Make
Make the Dressing
Combine mayonnaise, honey, Dijon mustard, apple cider vinegar, paprika and kosher salt. Whisk until well combined. This recipe makes extra dressing. Extra dressing can be stored in an airtight container in the refrigerator for up to five days.
Prep the Lettuce
Wash and dry the iceberg lettuce. Remove any soggy or damaged parts from the exterior. Use a knife to slice the entire head of iceberg into 1 – 1.5-inch-thick rounds. Each head of lettuce will yield roughly 3-4 rounds. Smaller heads of lettuce work best.
Combine
Add the drained jumbo lump crab meat to a mixing bowl. Toss it with half of the dressing. Once lightly coated add the freshly chopped chives. Gently toss until everything is well combined, making sure not to break the crab meat apart.
Assemble the Easy Crab Salad Recipe
Place six iceberg lettuce rounds on a serving platter. Top with a healthy dollop of the dressed jumbo lump crab meat. Option to drizzle extra dressing over the top if desired. Garnish with extra chopped chives and fresh lemon. Serve chilled and enjoy. Best enjoyed immediately once dressed.
Storage
Best enjoyed immediately once dressed. Store extra dressing in an airtight container in the refrigerator for up to five days. Leftover crab salad can be stored in a separate airtight container in the refrigerator for up to 1-2 days.
Frequently Asked Questions
No, it will impact the flavor, texture and presentation of this dish. The jumbo lump crab meat is what makes this salad stand out and look so impressive. Plus, it’s delicate texture, flavor and large size is hard to replicate.
If you’re not a fan of honey mustard, serve this salad as a crab cocktail instead. Serve the jumbo lump crab meat with a side cocktail sauce and lemon. I would also omit all the fresh herbs except the chives. They would work well with the crab, fresh lemon wedges and side of cocktail sauce.
Other Salad Recipes to Consider Trying
Crab Salad Recipe
Equipment
Ingredients
Crab Salad
- 1-2 small heads iceberg lettuce, 6 rounds
- 16 ounces jumbo lump crab meat, drained
- 2 tablespoons chives, chopped, plus more for garnish
Honey Mustard Dressing
- ½ cup mayonnaise
- 1.5 tablespoons Dijon mustard
- 1.5 – 2 tablespoons honey, depending on preferred sweetness
- 2 teaspoons apple cider vinegar
- ¼ teaspoon paprika
- pinch kosher salt, to taste
Instructions
How to Make
Make the Dressing
- Combine mayonnaise, honey, Dijon mustard, apple cider vinegar, paprika and kosher salt. Whisk until well combined. This recipe makes extra dressing. Extra dressing can be stored in an airtight container in the refrigerator for up to five days.
Prep the Lettuce
- Wash and dry the iceberg lettuce. Remove any soggy or damaged parts from the exterior. Use a knife to slice the entire head of iceberg into 1 – 1.5-inch-thick rounds. Each head of lettuce will yield roughly 3-4 rounds. Smaller heads of lettuce work best.
Combine
- Add the drained jumbo lump crab meat to a mixing bowl. Toss it with half of the dressing. Once lightly coated add the freshly chopped chives. Gently toss until everything is well combined, making sure not to break the crab meat apart.
Assemble
- Place six iceberg lettuce rounds on a serving platter. Top with a healthy dollop of the dressed jumbo lump crab meat. Option to drizzle extra dressing over the top or serve it on the side. Garnish with extra chopped chives and fresh lemon wedges. Serve chilled and enjoy. Best enjoyed immediately once dressed.
Notes
Best enjoyed immediately once dressed. Store extra dressing in an airtight container in the refrigerator for up to five days. Leftover crab salad can be stored in a separate airtight container in the refrigerator for up to 1-2 days.
