Getting ready to indulge in a seafood extravaganza? Look no further! Crab salad recipes are always a crowd-pleaser, and we’ve got 20 mouth-watering options to spice up your meal game. From classic creamy concoctions to spicy twists and refreshing summer salads, our roundup has something for every occasion. Whether you’re hosting a backyard barbecue or just need a quick lunch fix, these scrumptious crab salad recipes will satisfy your cravings.
Start with the ultimate comfort food – Classic Creamy Crab Salad, featuring succulent lumps of blue crab, tangy cream cheese, and crunchy celery. Or, spice things up with Spicy Sriracha Crab Salad, combining the bold flavors of sriracha sauce with juicy lump crab meat and a hint of sweetness. And don’t miss out on our refreshing Avocado and Crab Salad with Lime Dressing – the perfect summer treat.
Classic Creamy Crab Salad
A refreshing and flavorful salad that combines succulent crab meat with creamy dressing, crunchy lettuce, and sweet tomatoes.
Ingredients:
– 1 lb jumbo lump crab meat (fresh or canned)
– 2 cups mixed greens (lettuce, arugula, etc.)
– 1 large tomato, diced
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon lemon juice
– Salt and pepper to taste
– Chopped fresh parsley or chives for garnish (optional)
Instructions:
1. In a medium bowl, gently combine crab meat, mayonnaise, Dijon mustard, and lemon juice until well mixed.
2. In a large bowl, arrange the mixed greens.
3. Spoon the crab mixture over the greens.
4. Top with diced tomatoes.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley or chives if desired.
Cooking Time: 10-15 minutes (prep time) + serving
Serve chilled, enjoy!
Spicy Sriracha Crab Salad
A flavorful twist on traditional crab salad, this spicy recipe combines succulent crab meat with the bold heat of Sriracha sauce.
Ingredients:
– 1 lb jumbo lump crab meat (fresh or canned)
– 2 tbsp mayonnaise
– 1 tsp Sriracha sauce
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. In a medium-sized bowl, gently combine crab meat, mayonnaise, and Sriracha sauce until well incorporated.
2. Fold in chopped red bell pepper and cilantro.
3. Season with salt and pepper to taste.
Cooking Time: 10 minutes (prep), 0 minutes (cook)
Serve chilled or at room temperature. Enjoy!
Avocado and Crab Salad with Lime Dressing
This refreshing salad combines the creaminess of avocado, the sweetness of crab, and the brightness of lime for a perfect summer treat.
Ingredients:
– 2 ripe avocados, diced
– 1/2 cup lump crab meat (jumbo or blue crab work well)
– 1/4 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine diced avocado, crab meat, red onion, and jalapeño.
2. Squeeze lime juice over the mixture and toss gently to combine.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with fresh cilantro leaves if desired.
Cooking Time: 10-15 minutes (prep time), 30 minutes (refrigeration time)
Mango and Crab Salad with Fresh Herbs
This refreshing salad combines the sweetness of mango with the savory flavor of crab, all tied together with a medley of fresh herbs. Perfect for a light and healthy meal or as an appetizer for your next gathering.
Ingredients:
– 1 ripe mango, diced
– 1/2 cup jumbo lump crab meat
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped fresh mint
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mango, crab meat, cilantro, and mint.
2. Squeeze the lime juice over the salad and toss gently to combine.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Serve immediately and enjoy!
Cooking Time: 10 minutes
Asian-Inspired Crab Salad with Sesame Dressing
This refreshing salad combines the sweetness of crab meat with the savory flavors of Asian-inspired ingredients, all tied together with a nutty sesame dressing. Perfect for a light and satisfying meal or as a unique appetizer.
Ingredients:
– 1/2 cup lump crab meat
– 1/4 cup diced cucumber
– 1/4 cup diced bell pepper
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons sesame oil
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. In a medium bowl, gently combine crab meat, cucumber, bell pepper, and scallions.
2. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and honey until smooth.
3. Pour the dressing over the crab mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Garnish with chopped cilantro or scallions, if desired.
Cooking Time: None required! This salad is best served chilled.
Cucumber and Crab Salad with Dill
A refreshing summer salad that combines the coolness of cucumbers, the sweetness of crab meat, and the brightness of dill.
Ingredients:
– 4 cups diced cucumber
– 1/2 cup lump crab meat
– 1/4 cup chopped fresh dill
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced cucumber, crab meat, and chopped dill.
2. Squeeze the lemon juice over the mixture and toss to coat.
3. Drizzle the olive oil over the salad and toss again to combine.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking Time: 0 minutes (no cooking required)
Crab and Corn Salad with Chipotle Mayo
This refreshing salad combines the sweetness of corn and the richness of crab, all tied together with a smoky chipotle mayo.
Ingredients:
– 1 cup jumbo lump crab meat
– 1 cup frozen corn kernels, thawed
– 2 tablespoons mayonnaise
– 1 tablespoon lime juice
– 1 teaspoon Dijon mustard
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 2 chipotle peppers in adobo sauce, finely chopped
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium bowl, combine crab meat, corn kernels, mayonnaise, lime juice, Dijon mustard, paprika, salt, and pepper. Stir until well combined.
2. Fold in the chopped chipotle peppers.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve chilled, garnished with cilantro leaves if desired.
Cooking Time: 5-7 minutes (prep) + 30 minutes (chill time)
Citrusy Crab Salad with Grapefruit and Arugula
Brighten up your meal with this refreshing citrus-inspired crab salad, featuring tangy grapefruit and peppery arugula.
Ingredients:
– 1 pound jumbo lump crab meat (fresh or canned)
– 2 cups arugula leaves
– 1/2 cup grapefruit segments (about 1 medium grapefruit)
– 1/4 cup mayonnaise
– 2 tablespoons freshly squeezed grapefruit juice
– Salt and pepper to taste
– Chopped fresh chives or scallions for garnish (optional)
Instructions:
1. In a large bowl, gently combine the crab meat with mayonnaise, stirring until just combined.
2. Add the arugula leaves and grapefruit segments; toss to coat the greens and fruit evenly.
3. Squeeze the grapefruit juice over the salad and season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with chopped chives or scallions if desired.
Cooking Time: 10-15 minutes (prep only)
Old Bay Crab Salad with Crackers
A classic coastal combination that’s both refreshing and flavorful, this Old Bay Crab Salad with Crackers is a perfect side dish or light lunch.
Ingredients:
– 1/2 cup lump crab meat (jumbo lump or claw meat work well)
– 1/4 cup mayonnaise
– 2 tablespoons Old Bay seasoning
– 1 tablespoon Dijon mustard
– 1/2 teaspoon chopped fresh parsley
– Salt and pepper, to taste
– 1 cup crackers (Ritz or saltines work well)
Instructions:
1. In a medium bowl, gently combine crab meat, mayonnaise, Old Bay seasoning, Dijon mustard, and parsley. Be careful not to break up the lumps of crab.
2. Season with salt and pepper to taste.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Just before serving, place crackers on a serving plate or individual plates.
5. Spoon the crab salad over the crackers.
Cooking Time: None! This recipe is a chilled one, so just keep it in the fridge until you’re ready to serve.
Enjoy your delicious Old Bay Crab Salad with Crackers!
Crab and Shrimp Salad with Lemon Aioli
A refreshing twist on the classic seafood salad, this recipe combines succulent crab and shrimp with a tangy lemon aioli for a delightful summer treat.
Ingredients:
– 1 pound jumbo lump crab meat
– 1/2 pound large shrimp, peeled and deveined
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1/4 cup mayonnaise
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– 4 cups mixed greens
Instructions:
1. In a medium bowl, combine crab meat, shrimp, lemon juice, and garlic. Gently fold until well combined.
2. In a small bowl, mix together mayonnaise and parsley.
3. Spoon the crab-shrimp mixture onto a bed of mixed greens.
4. Dollop the lemon aioli on top of the seafood salad.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Fresh Crab Salad with Cucumber and Radish
A refreshing summer salad that combines the sweetness of fresh crab meat with the crunch of cucumber and radish.
Ingredients:
– 1/2 pound jumbo lump crab meat (fresh or frozen, thawed)
– 2 cups mixed greens
– 1 large cucumber, peeled and thinly sliced
– 4-6 radishes, thinly sliced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a medium bowl, gently combine the crab meat with 1 cup of mixed greens.
2. Arrange the cucumber slices on top of the crab mixture.
3. Add the radish slices around the cucumber.
4. Drizzle the lemon juice and olive oil over the salad.
5. Season with salt and pepper to taste.
6. Serve immediately, garnished with additional mixed greens if desired.
Cooking Time: 10 minutes
Low-Carb Crab Salad with Greek Yogurt Dressing
Savor the flavors of the ocean with this refreshing and healthy crab salad, perfect for a low-carb diet.
Ingredients:
– 1/2 cup jumbo lump crab meat (drained)
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped cucumber
– 1/4 cup chopped scallions
– 2 tablespoons mayonnaise (make sure it’s sugar-free!)
– 2 tablespoons Greek yogurt
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine crab meat, red bell pepper, cucumber, and scallions.
2. In a separate bowl, whisk together mayonnaise, Greek yogurt, and lemon juice until smooth.
3. Pour the dressing over the crab mixture and gently fold until well combined.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None needed! This salad is ready to serve straight from the fridge.
Crab Salad Stuffed Tomatoes
A fresh twist on a classic appetizer or light meal, this recipe combines succulent crab salad with juicy tomatoes for a flavorful and visually appealing dish.
Ingredients:
– 4 large tomatoes, cored and halved
– 1/2 cup jumbo lump crab meat
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, combine crab meat, mayonnaise, Dijon mustard, and parsley. Mix well until combined.
3. Arrange tomato halves in a baking dish.
4. Spoon the crab salad mixture into each tomato half, filling to the top.
5. If using cheese, sprinkle on top of the crab salad.
6. Bake for 15-20 minutes or until tomatoes are tender.
7. Serve warm and enjoy!
Cooking Time: 15-20 minutes
Tropical Crab Salad with Pineapple and Coconut
Escape to a tropical paradise with this refreshing salad that combines succulent crab, juicy pineapple, and creamy coconut. This unique twist on traditional crab salad is perfect for a light and flavorful meal or as a delicious addition to any summer gathering.
Ingredients:
– 1 lb jumbo lump crab meat
– 1 cup diced fresh pineapple
– 1/4 cup shredded coconut
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon honey
– Salt and pepper, to taste
– 4 cups mixed greens (arugula, spinach, lettuce)
Instructions:
1. In a large bowl, gently combine crab meat, pineapple, and shredded coconut.
2. In a small bowl, whisk together lime juice and honey until well combined.
3. Pour the dressing over the crab mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Arrange mixed greens on a serving platter or individual plates. Top with the crab salad and serve immediately.
Cooking Time: 10 minutes
Mediterranean Crab Salad with Olives and Feta
A refreshing and flavorful salad that combines the sweetness of crab with the savory tang of feta cheese, all tied together with a Mediterranean flair.
Ingredients:
– 1 pound jumbo lump crab meat
– 1/2 cup pitted green olives, sliced
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a medium bowl, gently combine the crab meat, olives, and feta cheese.
2. Stir in the parsley, lemon juice, and olive oil until well combined.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled or at room temperature.
Cooking Time: None! This salad is ready to go straight from the fridge.
Crab and Pasta Salad with Lemon Dressing
A refreshing and flavorful twist on traditional pasta salad, this recipe combines succulent crab meat with tangy lemon dressing and a medley of colorful vegetables.
Ingredients:
– 8 oz pasta of your choice (e.g. bowtie or penne)
– 1/2 cup jumbo lump crab meat
– 1 cup cherry tomatoes, halved
– 1 cup cucumber, sliced
– 1/4 cup red onion, thinly sliced
– 1/4 cup fresh parsley, chopped
– 2 tbsp freshly squeezed lemon juice
– 1 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine crab meat, cherry tomatoes, cucumber, red onion, and parsley.
3. In a small bowl, whisk together lemon juice and olive oil. Season with salt and pepper to taste.
4. Pour the lemon dressing over the pasta mixture and toss to combine.
5. Serve chilled or at room temperature.
Cooking Time: 15 minutes
Crab Salad Lettuce Wraps
This refreshing recipe combines the sweetness of crab with the crunch of lettuce, all wrapped up in a delicious and easy-to-make package.
Ingredients:
– 1 ripe avocado, diced
– 1/2 cup lump crab meat (jumbo lump or claw meat)
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 4 large lettuce leaves (Romaine or Iceberg work well)
– 1/4 cup chopped fresh chives (optional)
Instructions:
1. In a medium bowl, combine crab meat, lemon juice, and Dijon mustard. Gently fold until well combined.
2. Lay a lettuce leaf flat on a surface. Spoon about 1/4 cup of the crab salad onto the center of the leaf.
3. Top with diced avocado and chopped chives (if using).
4. Fold the lettuce leaf in half to enclose the filling.
5. Serve immediately, or store in an airtight container for up to 2 hours.
Cooking Time: None! This recipe is ready in just minutes.
Crab and Avocado Toast with Microgreens
A refreshing twist on classic avocado toast, this recipe combines the creamy richness of ripe avocados with succulent crab meat and a burst of fresh microgreens.
Ingredients:
– 4 slices of whole grain bread
– 1 ripe avocado, mashed
– 1/2 cup of jumbo lump crab meat
– 1 tablespoon of freshly squeezed lemon juice
– Salt and pepper to taste
– Microgreens (such as pea shoots or purslane) for garnish
Instructions:
1. Toast the bread until lightly browned.
2. Spread a layer of mashed avocado on each slice.
3. Gently place the crab meat on top of the avocado, leaving a small border around the edges.
4. Drizzle with lemon juice and season with salt and pepper to taste.
5. Garnish with microgreens for added freshness.
Cooking Time: 10-15 minutes
Tips:
– Use fresh, high-quality ingredients for the best flavor and texture.
– Adjust the amount of crab meat to your liking.
– Experiment with different types of microgreens for unique flavors and textures.
Enjoy your delicious Crab and Avocado Toast with Microgreens!
Quick and Easy Crab Salad Sandwich
In just a few minutes, you can create a delicious and refreshing sandwich perfect for a light lunch or dinner.
Ingredients:
– 1/2 cup lump crab meat (jumbo lump or claw)
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon chopped fresh dill
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 4 slices of white bread
– Lettuce leaves, for garnish
Instructions:
1. In a medium-sized bowl, gently combine crab meat, mayonnaise, Dijon mustard, dill, lemon juice, salt, and pepper.
2. Taste and adjust seasoning as needed.
3. Split the bread in half lengthwise.
4. Spoon the crab salad onto the bread.
5. Top with lettuce leaves and serve immediately.
Cooking Time:
– Preparation time: 5 minutes
– Cooking time: None (this is a no-cook recipe!)
Warm Crab Salad with Buttered Crostini
Warm Crab Salad with Buttered Crostini Recipe
A rich and indulgent salad that combines the sweetness of crab with the warmth of toasted crostini
Ingredients:
– 1 cup jumbo lump crab meat
– 2 tablespoons unsalted butter, softened
– 1 tablespoon freshly squeezed lemon juice
– 1/4 teaspoon Old Bay seasoning
– Salt and pepper to taste
– 1 baguette, sliced into 1/4-inch thick rounds
– 2 cloves garlic, minced
– Fresh parsley leaves for garnish
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, gently combine crab meat, butter, lemon juice, Old Bay seasoning, salt, and pepper.
3. Place the baguette slices on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with minced garlic. Bake for 10-12 minutes or until lightly toasted.
4. Spoon the warm crab mixture onto the crostini toasts. Garnish with fresh parsley leaves.
5. Serve immediately, while the crostini is still warm.
Cooking Time: 15-18 minutes
