Crab Salad (Seafood Salad) – Don’t LOSE this Recipe 😋 – Page 2

👩‍🍳 Instructions

1. Prepare the crab

Roughly chop the imitation crab or flake it apart with your fingers.
(If using real crab, make sure it’s cooked and shell-free.)

2. Mix the dressing

In a large bowl, whisk together mayonnaise, lemon juice, Dijon mustard, Old Bay, salt, and pepper until smooth.

3. Combine everything

Add the chopped crab, celery, onion, and dill/parsley.
Gently fold everything together until evenly coated.

4. Chill

Cover and refrigerate for at least 1 hour before serving — this helps the flavors blend beautifully.

🍽️ To Serve

Spoon it onto buttery croissants, sandwich rolls, or crackers.
Serve as a side salad with lettuce, cucumber, and tomato.
Or stuff it in avocado halves for a light and fancy appetizer.

💡 Ashley’s Tip

If you like it creamier, mix in 1 tablespoon sour cream or cream cheese.
Want it zesty? Add a splash of hot sauce or a pinch of lemon zest for extra brightness.

Would you like me to give you a Hawaiian-style twist on this (with pineapple, shrimp, and a tropical dressing)? It’s amazing for summer gatherings! 🌺