Creamy Crab and Lemon Dill Salad

Creamy Crab and Lemon Dill Salad is a light, refreshing, and elegant dish that pairs the delicate flavor of crab with the zesty brightness of lemon and the herbaceous touch of fresh dill. Whether served as a starter, a sandwich filling, or atop crisp greens, this salad is a versatile and delicious option for warm weather dining or sophisticated snacking.

Why You’ll Love This Recipe

• Fresh and flavorful, with a perfect balance of creamy and citrusy notes.

• Quick to prepare, ideal for lunch, appetizers, or light dinners.

• Impressive yet simple, using readily available ingredients.

• Customizable for low-carb, gluten-free, or more decadent versions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Imitation or real crab meat, shredded

• Mayonnaise

• Sour cream or Greek yogurt

• Fresh dill, chopped

• Fresh lemon juice

• Lemon zest

• Celery, finely diced

• Red onion, minced

• Salt and pepper to taste

• Optional: Dijon mustard, capers, cucumber, lettuce leaves

Directions

1. Prepare ingredients: Shred the crab meat and finely chop celery, onion, and dill.

2. Make the dressing: In a bowl, mix mayonnaise, sour cream (or Greek yogurt), lemon juice, zest, dill, and Dijon mustard if using.

3. Combine: Gently fold in the crab, celery, and onion until well coated in the dressing.

4. Season: Add salt and pepper to taste.

5. Chill: Refrigerate for at least 15 minutes before serving to enhance the flavor.

6. Serve: Spoon onto lettuce leaves, toast, crackers, or enjoy as a dip.

Servings and timing

• Servings: 4

• Prep time: 15 minutes

• Chill time: 15 minutes

• Total time: 30 minutes

Variations

• Low-carb option: Serve in avocado halves or lettuce cups.

• Seafood mix: Add shrimp or scallops for a seafood medley.

• Spicy twist: Mix in a touch of horseradish or hot sauce.

• Cucumber cups: Scoop salad into cucumber rounds for a party appetizer.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 2 days. This salad should not be frozen or reheated, as the texture will be compromised.

FAQs

Can I use canned crab meat?

Yes, drain well and flake it before mixing.

Is imitation crab meat okay for this recipe?

Yes, it’s cost-effective and widely used in salads.

Can I make this ahead of time?

Yes, it tastes better after chilling for a bit.

Is there a dairy-free version?

Use a dairy-free mayo and skip the sour cream or sub with vegan yogurt.

Can I serve this as a dip?

Absolutely, pair with crackers, crostini, or cucumber slices.

What herbs pair well with dill?

Chives, parsley, and tarragon are great additions.

How do I prevent the salad from being watery?

Drain crab well and avoid over-mixing.

Can I use frozen crab meat?

Yes, thaw and drain thoroughly before using.

Is this keto-friendly?

Yes, when served in lettuce wraps or by itself.

What goes well with this salad?

It pairs beautifully with crusty bread, cucumber, or a side of mixed greens.

Conclusion

Creamy Crab and Lemon Dill Salad is a versatile and elegant dish that’s perfect for warm-weather meals or as an impressive yet effortless appetizer. With its light texture, bright lemony notes, and creamy richness, this recipe is both simple to prepare and satisfying to enjoy.

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