Bright Lemondill Crab Salad Classic Lump Crab Salad

Quick Hook

Crab salad recipe is my weekday hero.
Honestly, I fell in love the first time I tasted a bright lemon dill crab salad recipe at a beach picnic.

The dressing is citrusy and herb forward. It keeps the crab sweet and fresh.

I asked myself, why wait for summer? This is the best crab salad recipe American style for quick lunches.
Oh my gosh, it feels fancy but is so easy.

Brief Overview

This salad comes from simple American coastal cooking.
It celebrates lump crab meat and bright, clean flavors.

Difficulty is easy. Most work is simple prep.
Prep time is about 20 minutes. Chill for 30 minutes if you like.
Yields four servings. Great for sandwiches, croissants, or lettuce cups.

Try a lump crab meat salad for croissants. Or make an easy no-cook crab salad for sandwiches.
If you’re in a rush, a canned crab meat salad quick recipe works well.

Main Benefits

Top health benefit is lean seafood protein.
Crab packs about 15 18 grams of protein per serving. It’s light and satisfying.

Perfect for brunches, picnics, or a weeknight treat.
Serve as chilled crab salad lettuce cups appetizer for guests.

What makes it special is texture and brightness. Keeping large flakes makes it feel upscale.
Mixing mayo and Greek yogurt gives creamy lift without heaviness.

This is a lump crab salad with mayo and Greek yogurt done right.

I once ruined a batch by overmixing. Lesson learned.
Gentle folding keeps the crab fluffy. Also, drain well. Dry crab clings to dressing.

Want variety? Try an Old Bay crab salad with capers and celery.
Or make a light crab salad low calorie Greek yogurt version.

If you have fresh seafood, see how to make crab salad with fresh crab.

A quick stat: leftovers stay great for 24– 48 hours refrigerated.
Now, onto the ingredients.

Ingredients & Equipment

This is my go-to crab salad recipe . It’s bright, simple, and feels fancy. Americans eat about 16 pounds of seafood yearly. Crazy, right? This salad fits right in.

Main Ingredients

For the crab salad.

• 12 oz (340 g) lump crab meat. Picked clean of shells.
• 1/2 cup (120 g) mayonnaise. Regular or light works.
• 1/4 cup (60 g) plain Greek yogurt. Or sour cream.
• 2 tbsp (30 ml) lemon juice. Freshly squeezed.
• 1 tsp (5 ml) Dijon mustard.
• 1/2 tsp (1 g) lemon zest.
• 2 tbsp (30 g) finely diced celery.
• 2 tbsp (20 g) finely diced red onion or shallot.
• 1 tbsp (15 g) drained capers. Chopped optional.
• 2 tbsp (8 g) fresh dill. Chopped.
• 1/4 tsp (1.5 g) Old Bay or kosher salt.
• Freshly ground black pepper to taste.
• 1 tsp (5 ml) extra virgin olive oil. Optional sheen.

For serving and garnish.

• Lemon wedges and dill sprigs.
• Butter lettuce, toasted bread, or croissants.

I love using lump crab. It keeps big, pretty flakes. Once I used canned crab. It still tasted good. Honest.

Seasoning Notes

Essential spice combos are simple.

• Old Bay plus black pepper is classic.
• Lemon and dill brighten every bite.
• Dijon adds a subtle tang.

Flavor enhancers and aromatics.

• A splash of olive oil adds shine.
• Capers give salty pop.
• Red onion gives crunch and bite.

Quick substitutions.

• No dill? Use chives or tarragon.
• No mayo? Use more Greek yogurt.
• Canned crab works for a quick canned crab meat salad quick recipe.

Equipment Needed

Essential tools only.

• Large mixing bowl.
• Small bowl or jar for dressing.
• Rubber spatula or wooden spoon.
• Sharp knife and cutting board.
• Citrus juicer or microplane.
• Fine mesh strainer or paper towels.
• Refrigerator.

Common household alternatives.

• Use a mason jar to whisk dressing.
• Use a fork if you lack a spatula.
• Paper towels work to dry canned crab.

Serve this as a bright lemon dill crab salad recipe. Try it in a croissant or lettuce cups. I promise, it makes weeknight meals feel special.

Cooking Method

Fun hook: chilling brightens flavors by up to 20 percent. I learned that by accident. I made my first bright lemon dill crab salad recipe late one summer. It changed my sandwich game.

Prep Steps

Gather all ingredients first. Pick crab meat free of shells. Pat canned crab dry with paper towels. Zest and juice one lemon.

Chop celery, red onion, and dill. Measure mayo and Greek yogurt. Line a tray for picked crab. Keep crab cold until use.

Time saver tip: chop veggies while crab drains. Use a jar to whisk dressing. Clean as you go. Safety reminder: keep seafood below fridge temp.

Store cooked crab at or below 40° F . Discard after 48 hours .

step-by-step Process

1. Inspect crab meat carefully for shells. Break large lumps gently.
2. Whisk mayo, Greek yogurt, lemon juice, Dijon, and zest. Taste and adjust.
3. Fold in celery, red onion, capers, and dill. Use a rubber spatula.
4. Gently fold crab into dressing. Keep flakes large and pretty.
5. Chill the bowl for 30 minutes . This lets flavors marry.
6. Serve on butter lettuce or croissants. Garnish with lemon wedges.

Visual cues: crab should be opaque and moist. Dressing must coat, not pool. If cooking fresh crab, steam for 12 15 minutes .

Cook until meat is opaque. Aim for internal seafood temp of 145° F .

Pro Tips

Use lump crab for texture. For a lighter dish, swap half mayo for Greek yogurt. I often use lump crab salad with mayo and Greek yogurt .

It keeps richness and cuts calories.

Avoid overmixing. Overworked crab turns mushy. Don’t skip patting crab dry. Wet crab dilutes dressing.

make-ahead option: refrigerate up to 24 48 hours . I prep this before brunch often. It saves time. Try it as an easy no-cook crab salad for sandwiches or chilled crab salad lettuce cups appetizer.

Honestly, it tastes best after a short chill.

Recipe Notes

Oh my gosh, this crab salad recipe is one of my go-tos. Fun fact: Americans eat around 16 pounds of seafood per person yearly.

That makes this bright lemon dill dish feel extra timely. I first made it for a beach picnic. I overmixed the crab and learned a hard lesson.

Keep those big flakes intact.

Serving Suggestions

Serve in butter lettuce cups for a pretty starter. Try the chilled crab salad lettuce cups appetizer vibe. It’s killer on a toasted croissant too yes, lump crab meat salad for croissants truly slaps.

For sandwiches, use this as an easy no-cook crab salad for sandwiches . Pair with a crisp Sauvignon Blanc or sparkling water with lemon.

Storage Tips

Drain canned crab well. Pat fresh crab dry too. If you chill it, let it rest 20 30 minutes first.

Store in an airtight container. Keep it cold and use within 24 48 hours . If you cook fresh crab legs, steam 12 15 minutes until opaque.

I don’t recommend freezing the dressed salad. Freezing ruins texture. If you must, freeze plain crab meat only, then thaw and mix later.

Variations

Want lighter? Swap mayo for more Greek yogurt. That gives a light crab salad low calorie Greek yogurt twist. For tang, stir in capers and celery for an old bay crab salad with capers and celery spin.

Short on time? Use canned crab for a canned crab meat salad quick recipe . For fresh feasts, read up on how to make crab salad with fresh crab it’s worth the extra steam.

Nutrition Basics

Roughly 260 calories per serving. About 15 18 g protein. Using more Greek yogurt lowers fat. Crab brings lean protein and vitamin B12. Honestly, it feels fancy but is healthy.

I love this as the best crab salad recipe American style . Try the bright lemon dill crab salad recipe version for sunny flavor.

I promise, if you don’t overwork the crab, it’ll taste chef level. Go make it for someone you like. You’ll nail it.