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Quick Classic Crab Salad in 10 Minutes

Quick Classic Crab Salad in 10 Minutes: Fresh & Creamy Delight

Quick Classic Crab Salad in 10 Minutes combines tangy lemon and creamy Greek yogurt for a light seafood salad that impresses guests. Perfect for quick lunches or appetizers.
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Prep Time 10 minutes
Chill Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Salad Base
  • 8 ounces Imitation Crab Meat Use real crab for a gourmet touch.
  • 1 cup Celery Finely diced.
  • 1/4 cup Red Onion Use green onions for a milder flavor.
  • 1/4 cup Fresh Parsley Substitute with dill if preferred.
For the Dressing
  • 1/2 cup Low-Fat Mayonnaise Can substitute with dairy-free alternative.
  • 1/4 cup Plain Greek Yogurt Swap with avocado mayo for a vegan option.
  • 2 tablespoons Fresh Lemon Juice Lime juice can be used instead.
  • 1 teaspoon Lemon Zest Use additional zest for more intense lemon flavor.
  • 1 tablespoon Old Bay Seasoning Use seafood seasoning if unavailable.
  • 1/2 teaspoon Salt Adjust to taste.
  • 1/4 teaspoon Black Pepper Adjust to taste.

Equipment

  • mixing bowl
  • whisk
  • Cutting Board
  • sharp knife
  • Silicone Spatula

Method
 

Step-by-Step Instructions
  1. Dice the imitation crab meat into bite-sized pieces and finely chop the celery, red onion, and fresh parsley. Aim to complete this step in about 2 minutes.
  2. In a small mixing bowl, combine low-fat mayonnaise, plain Greek yogurt, fresh lemon juice, and lemon zest. Whisk until smooth and creamy. This should take about 3 minutes.
  3. In a medium bowl, gently combine the diced crab, chopped celery, red onion, and parsley. Pour the dressing over the salad mix and fold gently. This should take around 2 minutes.
  4. Taste and adjust seasoning with salt and pepper. Add more lemon juice for extra brightness if desired. This final touch takes about 1 minute.
  5. Your salad can be enjoyed immediately or chilled in the refrigerator for about 15 minutes before serving. Serve in lettuce cups or on toasted sourdough bread.

Notes

For best flavor, enjoy fresh, but leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Freezing is not recommended.