Description
Creamy Crab and Lemon Dill Salad is a refreshing, elegant dish combining delicate crab meat with citrusy lemon and fresh dill in a creamy dressing. Ideal for lunches, light dinners, or appetizers.
Ingredients
Units
Scale
- 12 oz imitation or real crab meat, shredded
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 cup celery, finely diced
- 2 tbsp red onion, minced
- Salt and pepper to taste
- Optional: 1 tsp Dijon mustard
- Optional: 1 tbsp capers
- Optional: diced cucumber
- Optional: lettuce leaves for serving
Instructions
- Shred the crab meat and finely chop the celery, onion, and dill.
- In a mixing bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lemon juice, lemon zest, chopped dill, and Dijon mustard if using.
- Gently fold in the crab meat, diced celery, and minced red onion until evenly coated.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 15 minutes to allow flavors to meld.
- Serve chilled on lettuce leaves, toast, crackers, or as a dip.
Notes
- Drain crab meat thoroughly to prevent the salad from becoming watery.
- For a dairy-free version, use dairy-free mayo and vegan yogurt.
- Add hot sauce or horseradish for a spicy variation.
- Do not freeze or reheat; best served cold and fresh.
- Pairs well with crusty bread, cucumber rounds, or a mixed greens side.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 45mg