Paula Deen’s Crab Salad
Experience the essence of summer with this delightful crab salad, featuring lump crab meat in a creamy dressing with fresh vegetables.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Seafood
Ingredients
Scale
- 1 pound lump crab meat (or imitation)
- 1 cup real mayonnaise
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Drain and chop the crab meat into small, bite-sized chunks.
- Prep the celery and red onion by finely dicing them.
- Whisk together the mayonnaise and lemon juice in a large bowl, then mix in the Old Bay seasoning.
- Combine and fold in the crab and diced vegetables gently.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least one hour before serving.
Notes
This salad can be made ahead and stored in the refrigerator for up to 2 days. Perfect in lettuce wraps or on crackers.
Nutrition
- Serving Size: 1 serving
- Calories: 301
- Sugar: 1g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg
Keywords: crab salad, seafood, summer salad, Paula Deen, easy recipes
Find it online: https://oliviatable.com/paula-deen-crab-salad-recipe/