Crab Salad Recipe (Light & Creamy)

Light and Creamy Crab Salad – Healthyish Foods

5 from 1 vote

Crab Salad Recipe (Light & Creamy)

Prepare this low-carb, light, and creamy crab salad recipe in just 10 minutes using fresh lump crab meat and a handful of basic ingredients!

Prep Time10

Total Time10

Course: Lunch, Salad

Cuisine: American

Servings: servings

Calories: 141kcal

Author: Sarah Thomas-Drawbaugh

Equipment

2 mixing bowls

Ingredients

Crab Salad

16 ounces lump crab meat drained
¾ cup celery about 3 stalks, sliced thin
⅓ cup sweet onion finely diced

Dressing

¼ cup Greek yogurt 0% Fage
¼ cup sour cream
1 tablespoon lemon juice fresh squeezed
2 teaspoons Dijon mustard
½ teaspoon old bay seasoning
¼ teaspoon paprika
pinch kosher salt to taste, about ¼-½ teaspoon
few turns cracked black pepper to taste, about ¼ teaspoon

Instructions

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 sliced celery and finely diced onion. Gently combine.
In second small mixing bowl, mix together the sour cream, Greek yogurt, lemon juice, Dijon mustard, old bay seasoning, paprika and kosher salt and cracked black pepper. Taste and adjust seasoning as desired.
Combine the crab mixture with the dressing. Gently fold all of the ingredients together. Chill for 1 hour before serving.

Notes

Can I make this recipe ahead of time? Yes, creamy salads like crab salad or chicken salad store really well, making them perfect for preparing in advance. You can store this crab salad recipe in an airtight container in the refrigerator for three to four days.

Nutrition