Light, creamy and delicious this crab salad is easy to make and perfect for lunch or brunch. I enjoyed mine on a toasted buttered roll, but this would taste great on top of a salad with crackers or tucked inside of a tortilla wrap. 

Light and Creamy Crab Salad – Healthyish Foods

To keep things on the lighter side, I used sour cream instead of mayonnaise. Sour cream has almost half the calories and fat of mayo. For an extremely light version, you could try Greek yogurt, but I haven’t tested the recipe this way. I really enjoyed it with the sour cream because it gave it a light tangy flavor. Paired with loads of toppings, this crab salad is a winner.

Looking for more lunch recipes? Try my Healthyish chicken salad or my buffalo chicken salad recipes. All of these recipes are delicious and very easy to make. 

Light and Creamy Crab Salad – Healthyish Foods

Light and Creamy Crab Salad

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  • 1 lb. crab meat
  • 1 tablespoon lemon juice, fresh squeezed
  • 1 cup celery – about 3 stalks
  • 1/4 cup onion, white or yellow will work
  • 1/2 cup sour cream
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon old bay
  • Salt pepper to taste


  • 2 mixing bowls


  • Drain any liquid off of the crab meat.
  • In a large mixing bowl add the crab meat and gently loosen it with a fork.
  • Next, add the lemon juice, sliced celery and diced onion. Gently stir together.
  • In another small mixing bowl, mix together the sour cream, Dijon mustard, old bay seasoning and salt and pepper.
  • Pour the sour cream dressing over the crab mixture and gently fold all of the ingredients together.
  • Chill for 1 hour before serving.