American · Salad

Ensalada de Cangrejo

Name: Ensalada de Cangrejo
Prep time: 20 min
Total time: 50 min
Yield: About 4 cups; serves 6 as a side or fills 4 sandwich rolls
Cuisine: American
Ingredients: 450 g lump crab meat, picked over for shell, patted dry; 2 stalks celery, finely diced (about 3/4 cup); 40 g red onion, finely minced; 6 g fresh dill, chopped; 6 g fresh chives, thinly sliced; 120 ml mayonnaise; 60 ml sour cream, or plain Greek yogurt; 15 ml fresh lemon juice, plus more to taste; 10 g Dijon mustard; 3 g Old Bay seasoning; 2 ml hot sauce, optional; 3 g kosher salt, to taste; 1 g black pepper, freshly ground

A cool, creamy deli-style salad built on sweet lump crab, crunchy celery, and just enough mayo and sour cream to bind without drowning it. A splash of lemon, a little Dijon, and Old Bay keep it bright and savory, while gentle folding keeps the crab in tender, visible lumps instead of a mushy paste. It comes together in one bowl with no cooking, then a short chill lets the flavors settle so it holds beautifully on a roll or in a lettuce cup.

Por Mira Chen · Senior recipe editor · Publicada 2026-07-02 · Actualizada 2026-07-02

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Prep.

20 min

Cocción

0 min

Reposo

1 h

Total

50 min

Rinde

About 4 cups; serves 6 as a side or fills 4 sandwich rolls

Dificultad

Easy

#salad #seafood #no-cook #make-ahead #gluten-free

Respuesta rápida · Respuesta en 30 segundos

Pick 1 lb (450 g) lump crab clean of shell and pat it dry, then finely dice 2 celery stalks, mince 1/4 cup red onion, and chop the dill and chives; in a small bowl whisk 1/2 cup mayo, 1/4 cup sour cream, 1 tbsp lemon juice, 2 tsp Dijon, 1 tsp Old Bay, a dash of hot sauce, and salt and pepper until smooth, fold in the vegetables and herbs, then add the crab last and fold with just a few gentle strokes so the lumps stay intact; cover and chill at least 30 minutes, taste and adjust lemon and salt, and serve cold on toasted brioche, in lettuce cups, or over greens.

Pat the crab dry and fold it in last with a spatula so you keep big lumps, not shredded paste.
Season the dressing boldly before the crab goes in — crab is mild and needs the lemon, Dijon, and Old Bay to carry it.
Chill at least 30 minutes so the salad firms up and holds its shape on a roll or in a cup.

Equipment

Large mixing bowl
Small mixing bowl
Whisk
Chef's knife
Cutting board
Rubber spatula

Ingredientes

Crab salad base

450 g 1 lb lump crab meat, picked over for shell, patted dry
2 stalks celery, finely diced (about 3/4 cup)
40 g 1/4 cup red onion, finely minced
6 g 2 tbsp fresh dill, chopped
6 g 2 tbsp fresh chives, thinly sliced

Creamy dressing

120 ml 1/2 cup mayonnaise
60 ml 1/4 cup sour cream, or plain Greek yogurt
15 ml 1 tbsp fresh lemon juice, plus more to taste
10 g 2 tsp Dijon mustard
3 g 1 tsp Old Bay seasoning
2 ml 1/2 tsp hot sauce, optional
3 g 1/2 tsp kosher salt, to taste
1 g 1/4 tsp black pepper, freshly ground

Elaboración

PASO

01

Pick and dry the crab

Turn the crab meat out onto a rimmed plate and gently run your fingers through it to find and discard any bits of shell or cartilage. Pat it dry with paper towels so excess liquid doesn't thin the dressing, and keep the lumps as whole as you can.
PASO

02

Prep the vegetables and herbs

Finely dice the celery and mince the red onion so no single bite overpowers the crab, then chop the dill and slice the chives. If raw onion bothers you, soak the minced onion in cold water for 5 minutes and drain it well to soften the bite.
PASO

03

Whisk the dressing

In a small bowl, whisk the mayonnaise, sour cream, lemon juice, Dijon, Old Bay, hot sauce, salt, and pepper until smooth. Taste it now — it should be a little bright and boldly seasoned, since the mild crab will mellow it out.
PASO

04

Fold in the vegetables, then the crab

Stir the celery, onion, dill, and chives into the dressing. Add the crab last and fold with a rubber spatula, lifting gently from the bottom just until everything is coated. A few strokes is enough; over-mixing shreds the lumps into a paste.
PASO

05

Chill to set

Cover and refrigerate for at least 30 minutes. This lets the flavors marry and firms the salad so it holds its shape rather than sliding off a roll or out of a lettuce cup.
PASO

06

Taste and serve

Give the salad a gentle final stir and adjust with more salt, lemon, or Old Bay as needed. Serve cold, piled onto toasted brioche, spooned into butter lettuce cups, or over crisp greens.

Make ahead

Ideal made a few hours ahead — the flavors deepen as it chills. For the best texture, mix the crab and vegetables into the dressing up to a day in advance but stir in the fresh dill and chives closer to serving so they stay vibrant.

Storage

Store in an airtight container in the refrigerator for up to 3 days; stir gently before serving and drain off any liquid that separates. Do not freeze, as the mayo dressing breaks and the crab turns watery once thawed.

Variations

Budget imitation crab

Swap the lump crab for 1 lb (450 g) imitation crab (surimi), flaked or chopped into bite-size pieces. It's sweeter and firmer, so bump the lemon and Old Bay slightly. Note that most surimi contains wheat and fish, so this version is no longer gluten-free.

Lighter Greek-yogurt

Replace the sour cream and half the mayo with plain Greek yogurt (about 3/4 cup total dressing), adding an extra squeeze of lemon. It's tangier and higher in protein while still creamy.

Spicy sriracha crab

Whisk 1 to 2 tbsp sriracha into the dressing and add 2 sliced scallions plus a pinch of cayenne. Finish with a little toasted sesame oil for a spicy-savory spin.

Serve with

Piled onto toasted, buttered brioche or a split-top roll for crab salad rollsSpooned into crisp butter lettuce cups for a low-carb plateStuffed into ripe avocado halves with an extra squeeze of lemonServed with kettle-cooked potato chips or seeded crackers for scoopingA glass of chilled Sauvignon Blanc or dry rosé

Nutrition per serving

240 kcal 19 g fat 4 g carbs 14 g protein 2 g sugar 1 g fiber 690 mg sodium

Allergens: Shellfish, Egg, Dairy

Diet: Gluten-free, Pescatarian, Low-carb

Nutrition values are estimates based on the metric measurements. Adjust as needed.

Preguntas frecuentes

Can I use imitation crab in this crab salad recipe?

Yes. Imitation crab (surimi) is the classic budget choice and works well in this crab salad recipe — flake or chop it into bite-size pieces and treat it just like the real thing. It's a bit sweeter and firmer, so add a little extra lemon and Old Bay. Keep in mind most surimi contains wheat and fish, so that version won't be gluten-free.

What is the best crab for crab salad?

Lump or backfin crab gives the best texture — sweet, meaty pieces that stay in visible chunks. Claw meat is more affordable and a touch more savory if you don't mind a finer texture. Fresh or pasteurized refrigerated crab beats canned shelf-stable crab, which tends to taste tinny; whichever you use, pick it over for shell and pat it dry.

Why is my crab salad watery?

Watery salad almost always comes from wet crab or too much salt drawing out moisture. Pat the crab meat dry before mixing, drain any soaked onion, and don't over-salt. If it loosens up in the fridge, just pour off the excess liquid and fold in a spoonful more mayo before serving.

How long does crab salad last in the fridge?

Kept cold in an airtight container, it's good for up to 3 days. Because it's a mayonnaise-based seafood salad, keep it refrigerated and don't leave it at room temperature for more than about 2 hours (1 hour on a hot day). Give it a stir and taste before serving each time.

Can I make crab salad ahead of time?

Absolutely — a few hours of chilling actually improves the flavor as everything melds. For make-ahead batches, mix the crab, vegetables, and dressing up to a day early, but stir in the fresh dill and chives shortly before serving so they stay bright green and fresh.

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