Prepare the crab: Shred the crab meat into bite-sized pieces and place in a mixing bowl.
Mix the dressing: In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, pepper, and optional Old Bay seasoning.
Combine: Add chopped celery and green onions to the crab. Pour dressing over and gently fold until everything is evenly coated.
Chill & serve: Refrigerate for at least 15–20 minutes to allow flavors to meld. Serve on a bed of lettuce, in sandwiches, or with crackers. Garnish with parsley or dill.
💡 Ashley’s Tips:
For a lighter version, swap half of the mayonnaise with Greek yogurt.
Add diced red bell pepper or cucumber for extra crunch and color. 🌶️🥒
This salad is best eaten same day, but can be stored in the fridge for up to 2 days.
If you want, I can also give you a quick 5-minute version using canned crab and pre-chopped veggies — it’s just as creamy and flavorful! Do you want me to share that next?
