Classic Lemondill Crab Salad with Crunchy Celery

Q: How do I keep my crab salad from getting watery?

Drain and pat the crab meat dry before mixing — excess liquid is the main culprit. Use Greek yogurt in place of some mayo to reduce breakup, and fold the dressing in gently so you don’t crush the lumps; refrigerating the salad briefly also helps the dressing cling instead of pooling. If using canned or surimi crab, let it sit in a colander for 10–15 minutes and press gently with paper towels.

Q: Can I use imitation crab or canned lump crab in this crab salad?

Yes — both work, but they have different textures and flavors: real lump crab is sweet and flaky, canned lump is convenient but sometimes saltier, and imitation crab (surimi) is more uniform and less “crabby.” Drain and pat any canned or surimi product well, taste for salt before adding extra, and consider adding a touch of sesame oil or extra lemon if using imitation crab to deepen the flavor.

Q: Is crab salad healthy — what should I watch for nutritionally?

This recipe is protein-rich and relatively low in carbs, with an estimated 175–200 kcal and about 17–18 g protein per serving, but sodium can be moderate to high depending on the crab and mayo you use (roughly 450–700 mg). To cut calories and sodium, swap some mayo for extra Greek yogurt, use low-sodium crab or rinse canned crab, and bulk up the salad with celery, herbs, or diced cucumber for extra fiber and volume.

Classic LemonDill Crab Salad Easy Bright SandwichReady

By Fia MartinezSeptember 19, 2025

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4.00 (1 Ratings)

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Classic Lemon Dill Crab Salad with Crunchy Celery

crab salad saved my summer picnic once. It tasted lemony, herby, and bright.

Crab packs about 17 grams protein per 100g. That makes it a smart light protein choice.

Brief Overview

This lemon dill crab salad recipe nods to coastal kitchens. Origin is simple and seasonal. Difficulty is easy; no cooking usually required.

Prep takes fifteen minutes active. Chill twenty to thirty minutes if desired. Yields four servings as a light main.

Main Benefits

Classic Lemondill Crab Salad with Crunchy Celery presentation

Top benefit: lean protein and vitamin B12. Also low carb and quick to make. Perfect for sunny lunches and casual parties.

The texture is the real star here. Lump crab meat salad with celery gives a lovely bite. The mayo and Greek yogurt crab dressing adds tang and cream.

Serve in chilled crab salad lettuce cups for elegance. Or build a crab salad sandwich on brioche for indulgence. Both work wonderfully.

This is an easy no-cook crab salad . Try an avocado crab salad variation for creaminess. I also love a spicy sriracha crab salad recipe for heat.

Best crab for crab salad depends on budget. Best crab for crab salad (lump vs claw) is an old debate. For lighter meals choose low-calorie crab salad with Greek yogurt .

I once overmixed and lost the lumps. Lesson learned: fold gently and respect the crab.

Pair with Sauvignon Blanc or a crisp lager. Non-alcoholic: sparkling lemon water works great.

Garnish with lemon wedges and a dusting of paprika. Serve well chilled for best flavor.

Quick tip: pat crab dry before mixing. Avoid watery dressing that kills texture and flavor.

If using claw meat, expect stronger, brinier notes. If using lump, enjoy big, sweet bites.

I bought lump crab at a market once. A vendor taught me the gentle folding trick.

I swapped mayo for extra Greek yogurt once. It tasted lighter yet still creamy and satisfying.

This salad feels fancy yet stays easy. Sweet crab, lemon, and dill sing together. Now onto ingredients and step-by-step instructions.

Ingredients & Equipment

Fun fact: crab meat packs about 19 grams of protein per 100 g . I love that. It makes this salad feel light and satisfying.

Main Ingredients

For the salad stage.

12 oz (340 g) lump crab meat, picked over for shells. Look for firm flakes. Avoid mushy or fishy smells.
1/2 cup (50 g) celery, finely diced. Pick crisp stalks.
1/4 cup (40 g) red onion, finely minced. Mild and bright.
2 tbsp (6 g) fresh chives, chopped. Optional but nice.
2 tbsp (6 g) fresh dill, chopped. Or 1 tbsp dried dill. Fresh is best.

For the dressing stage.

3 tbsp (45 g) mayonnaise. Light or olive oil mayo works.
1/4 cup (60 g) plain Greek yogurt. Use 2% or full fat for creaminess.
1 tbsp (15 ml) fresh lemon juice. About half a lemon.
1 tsp (5 ml) Dijon mustard.
1/2 tsp (2.5 ml) Worcestershire or a few drops hot sauce. Optional.
Flaky sea salt, start with 1/4 tsp (1.5 g) . Freshly ground black pepper, to taste.

To finish.

Lemon wedges and mixed baby lettuces. Use butter lettuce for chilled crab salad lettuce cups.
Paprika, a light sprinkle for color.

I call this the lemon dill crab salad recipe. I once stuffed it into a brioche. It became my favorite crab salad sandwich on brioche.

Seasoning Notes

Essential combo: lemon, dill, mustard. It brightens and balances. Add chives for oniony bite.
Flavor enhancers: a splash of Worcestershire.

A drizzle of olive oil. A pinch of smoked paprika.
Quick subs: no mayo? Use 1/4 cup extra Greek yogurt plus 1 2 tsp olive oil.

Want heat? Stir in 1 2 tsp Sriracha for a spicy sriracha crab salad recipe. For low-calorie crab salad with Greek yogurt, drop mayo and boost yogurt.

Equipment Needed

Essential tools only.

Large mixing bowl.
Small bowl and whisk or fork for dressing.
Measuring cups/spoons or kitchen scale.
Silicone spatula for gentle folding.
Plastic wrap and refrigerator for chilling 20– 30 minutes .

Household alternatives work. Use a coffee mug to measure. A clean fork can fold gently. Honestly, that spatula saved my first attempt. I barely mixed then. The lumps stayed perfect.

Cooking Method

I love how simple this is. A 3-ounce serving of crab gives about 17 grams of protein. Honestly, that makes this feel like a tiny health win.

I first made this after a long beach day. It was the best quick dinner ever.

Prep Steps

Get your mise en place ready. Pick over the 12 oz lump crab meat for shells. Dice 1/2 cup celery and mince 1/4 cup red onion . Chop dill and chives.

Save time by measuring dressings into one small bowl. Keep wet ingredients together. Lay out a clean spoon and spatula.

Safety note: if you cook fresh crab, heat it to 145° F ( 63° C) . Use an instant read thermometer. If using pre-cooked crab, no cooking needed.

step-by-step Process

Prepare crab. Gently break apart packaged lump. Remove shells.
Whisk dressing: mayo, Greek yogurt, lemon, Dijon, oil, Worcestershire. Taste.
Combine crab, celery, onion, herbs in a bowl.
Pour dressing over crab. Fold gently once or twice.
Season and chill for 20– 30 minutes .
Serve on butter lettuce, crostini, or toasted brioche.

Visual cues: crab should stay in flakes and lumps. Dressing must cling, not pool. Salad should smell bright of lemon and dill.

Key timing: Prep: 15 minutes . Cook time: 0 minutes for ready crab. Chill: 20– 30 minutes for best flavor.

Pro Tips

Fold gently to keep big bites of crab. Drain and pat crab if wet. Warm brioche quickly in a pan before building a crab salad sandwich on brioche for a nice contrast.

Watch out: overmixing destroys texture. Don’t add avocado too early. It browns fast.

make-ahead: mix and cover up to 24 hours . Add avocado just before serving.

Want options? Try a lemon dill crab salad recipe twist. Make a lump crab meat salad with celery for crunch.

Go light with a mayo and Greek yogurt crab dressing for a low-calorie crab salad with Greek yogurt . Serve as chilled crab salad lettuce cups , or try an avocado crab salad variation .

Fancy heat? Stir in Sriracha for a spicy sriracha crab salad recipe . Choosing between lump and claw? I prefer best crab for crab salad (lump vs claw) lump for big bites, claw for deeper flavor.

Recipe Notes

Serving Suggestions

This crab salad sings on butter lettuce. Spoon it into chilled leaves for a pretty bite.
I love a crab salad sandwich on brioche.

That soft roll makes every picnic feel fancy. Try it on crostini for cocktail hour.
Pair with a crisp Sauvignon Blanc or iced tea.

For a light lunch, make chilled crab salad lettuce cups.
They’re easy, elegant and barely any fuss.

Storage Tips

Store leftovers in an airtight container. Refrigerate up to 48 hours for best texture.
I once kept it three days.

It was okay. Avoid long storage when avocado is added. Freezing is not recommended for this salad.
Crab texture gets mushy when frozen.

For reheating, don’t. Serve cold or room temperature.
If needed, let sit 15 minutes before serving.

Variations

Want a creamy twist? Try the avocado crab salad variation. Add diced avocado just before serving. It’s dreamy.
For heat, stir in Sriracha for a spicy sriracha crab salad recipe.

Prefer lighter fare? Make a low-calorie crab salad with Greek yogurt.
Swap mayo for extra yogurt and a touch of olive oil.

Seasonal swap: add diced apple in autumn.
Summer swap: swap celery for cucumber ribbons.

Nutrition Basics

Fun fact: crab has about 17 grams protein per 100 grams.
This recipe gives roughly 17 18 g protein per serving .

It’s low in carbs and fairly lean. Use claw or lump for different notes.
Best crab for crab salad (lump vs claw) depends on texture.

Lump gives big bites, claw gives extra flavor.
Mayo and Greek yogurt crab dressing balances creaminess and tang.

A mayo and Greek yogurt combo keeps it rich yet lighter.

I’ve made this lemon dill crab salad recipe a hundred times.
The hardest bit is picking out tiny shell pieces.

Honestly, gentle folding is everything. Fold and taste.
You’ll nail it on your first try. Keep it simple.

LemonDill Crab Salad Irresistible Lump Crab Meat SandwichReady

Frequently Asked Questions

How do I keep my crab salad from getting watery?

Drain and pat the crab meat dry before mixing excess liquid is the main culprit. Use Greek yogurt in place of some mayo to reduce breakup, and fold the dressing in gently so you don’t crush the lumps; refrigerating the salad briefly also helps the dressing cling instead of pooling.

If using canned or surimi crab, let it sit in a colander for 10 15 minutes and press gently with paper towels.

How long will crab salad keep in the fridge, and can I make it ahead?

Properly refrigerated (covered, at or below 40°F/4°C), crab salad will keep for about 3 4 days, though the texture is best within the first 24 48 hours. You can make it a day ahead to let flavors meld, but add delicate mix-ins like avocado or extra crunchy celery just before serving to preserve texture.

Do not freeze the prepared salad the mayo/yogurt and crab texture degrade when thawed.

Can I use imitation crab or canned lump crab in this crab salad?

Yes both work, but they have different textures and flavors: real lump crab is sweet and flaky, canned lump is convenient but sometimes saltier, and imitation crab (surimi) is more uniform and less “crabby.” Drain and pat any canned or surimi product well, taste for salt before adding extra, and

consider adding a touch of sesame oil or extra lemon if using imitation crab to deepen the flavor.

What’s the best technique to keep lump crab meat intact when mixing?

Use a large bowl and pour the dressing over the crab, then use a wide silicone spatula to fold in one or two careful turns until evenly coated avoid vigorous stirring. Add delicate ingredients like chives and dill at the end and fold them in gently; this preserves the visual appeal and bite of the lumps.

If pieces are too large, break them apart with your fingers rather than a spoon for cleaner flakes.

Is crab salad healthy what should I watch for nutritionally?

This recipe is protein rich and relatively low in carbs, with an estimated 175 200 kcal and about 17 18 g protein per serving, but sodium can be moderate to high depending on the crab and mayo you use (roughly 450 700 mg).

To cut calories and sodium, swap some mayo for extra Greek yogurt, use low-sodium crab or rinse canned crab, and bulk up the salad with celery, herbs, or diced cucumber for extra fiber and volume.

What are quick serving ideas or easy variations for this crab salad?

Serve it in butter lettuce cups, on toasted brioche for a decadent sandwich, or spooned over mixed greens for a light lunch think “crab roll” vibes without the mess.

For variations, try diced avocado folded in at the end, an Asian version with rice vinegar and sesame oil, or a spicy kick with Sriracha or pickled jalapeños; each tweak keeps the core lemon dill character while changing the mood.

Classic Lemondill Crab Salad With Crunchy Celery

Classic LemonDill Crab Salad Easy Bright SandwichReady Recipe Card

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Preparation time:15 Mins

Cooking time:0

Servings:4 servings

Instructions:

Prepare crab: If using fresh cooked crab, cool and pick meat from shells; remove cartilage and shell fragments. If using packaged lump crab, gently break apart into bite sized pieces and check for shells.
Make dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon, olive oil (if using), Worcestershire or hot sauce (if using), and a pinch of salt and pepper. Taste and adjust lemon or seasoning.
Combine salad: In a large bowl, add crab, diced celery, minced red onion, chives and dill. Pour dressing over ingredients.
Fold gently: Use a silicone spatula or spoon to fold dressing into the crab mixture carefully so lumps of crab remain intact. Fold just until evenly coated.
Season and chill: Taste for salt and pepper and balance with more lemon if needed. Cover and refrigerate for 20 30 minutes to let flavors meld (optional but recommended).
Serve: Serve chilled on butter lettuce cups, crostini, split brioche, or over mixed greens. Garnish with lemon wedges and a light sprinkle of paprika for color.