Creamy Crab Salad
Perfect for lunch or a light flavorful dinner, this creamy crab salad recipe is an absolute must-try. It is easy to make and loaded with flavor. You can serve this crab salad as a dip with crackers or piled high on a toasted bun.
Servings: 4 servings
Calories: 245kcal
Equipment
Ingredients
- 1 lb. imitation crab meat flake style
- 2 tablespoons jalapeno minced
- ¼ cup shallot diced small
- ½ cup celery diced small
- ¼ cup mayonnaise
- ¼ cup light sour cream
- 1 tablespoon lemon juice fresh squeezed
- .5 ounces dill freshly chopped
- kosher salt to taste
- cracked black pepper to taste
Instructions
Prepare the Dressing
- In a large bowl, combine the mayonnaise, light sour cream, lemon juice, kosher salt, cracked black pepper, and freshly chopped dill. Mix well.
Prepare the Crab Salad
- Add the flake style crab meat, minced jalapeno, diced shallots and diced celery to the dressing. Toss until everything is well coated in the dressing.
- Refrigerate for 30 minutes before serving. Enjoy as a dip or tucked into a sandwich.
Notes
Store leftover crab salad in an airtight container in the refrigerator for three to four days.
Nutrition
Serving: 1serving | Calories: 245kcal | Carbohydrates: 25g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 1041mg | Potassium: 166mg | Fiber: 2g | Sugar: 6g | Vitamin A: 469IU | Vitamin C: 15mg | Calcium: 41mg | Iron: 1mg