Crab Salad
Aug 04, 2024 10:40 AM
Hello lunch! This easy Crab Salad recipe is meaty, creamy, and brightened up with a generous squeeze of lemon juice. Fresh herbs add just the right amount of herbaceous flavor, while Greek yogurt keeps it healthy and light.
Why You’ll Love This Creamy Crab Salad
The Flavors Are Big and Bold. So many deli-style crab salads taste like crab and mayo—there’s just not much else going on there. But this crab salad has a tangy dressing thanks to the Greek yogurt and lemon, lots of fresh herbs, and a bit of a kick from Dijon mustard.
Budget-Friendly. I wanted to keep things simple and affordable for this crab salad, so I used imitation crab. Of course if you want to use real crab meat, go for it!
No Mayo! Whether you’re an ardent mayonnaise hater or simply want to keep things light, you’ll be glad to know that this crab salad is made with plain Greek yogurt instead of mayo. It’s still rich and creamy, but Greek yogurt adds some tanginess, protein, and probiotics. (Who knew crab salad could be healthy?!)
Endless Ways to Use It. Serve it on a bed of butter lettuce, make adult-friendly Lunchables and pair your crab salad with crackers, pack it into a soft roll, or pile it onto toasted bread for crab salad sandwiches. Options: you have them!
It’s a Lightened-Up Version of the Classic. So many classic deli-style salads are loaded with mayo, salt, and even sugar. This crab salad recipe is much better for you, and even more flavorful. A total win.
Ingredients:
- 1 14-ounce package imitation crab meat
- ¾ cup plain Greek yogurt (I used 2%)
- 2 green onions minced (about 1/3 cup)
- ½ cup finely chopped celery 1 large stalk
- ¼ cup fresh tarragon or dill chopped
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Prep Time:
10 minutes
Total Time:
10 minutes
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