Description
Okay, so you know how sometimes you want something that tastes like you’re dining at a seaside bistro, but you also want something you can make in your regular kitchen, but you also want something that’ll make people think you’re some kind of seafood whisperer? This creamy, chunky bowl of ocean perfection is basically the answer to that very specific but totally valid craving. We’re talking about sweet, delicate crab meat folded into the most perfectly balanced creamy dressing, with just enough crunch and brightness to make every bite feel like a little vacation.
This isn’t your basic tuna salad situation. This is the kind of dish that makes people think you went to culinary school or at least have excellent taste in seafood, when really you just mixed some quality ingredients together and let the crab do all the heavy lifting. It’s elegant comfort food that photographs beautifully and tastes even better, and honestly? We’re absolutely obsessed.
Ingredients
For the Crab Base:
- 1 lb fresh lump crab meat, picked over for shells
- 1/2 lb cooked shrimp, peeled and chopped (optional but amazing)
- 2 hard-boiled eggs, chopped
- 2 celery stalks, finely diced
- 1/4 cup red onion, finely minced
- 2 tbsp fresh chives, chopped
- 2 tbsp fresh dill, chopped
For the Creamy Dream Dressing:
- 1/2 cup mayonnaise (use the good stuff)
- 2 tbsp sour cream
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp Old Bay seasoning
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- Pinch of cayenne pepper (adjust to your heat tolerance)
For Serving:
- Butter lettuce leaves or croissants
- Crackers or toasted baguette slices
- Lemon wedges
- Fresh herbs for garnish
Instructions
Gently pick through crab meat to remove any remaining shell pieces. Be thorough but gentle — you want to keep those beautiful lumps intact. If using shrimp, chop them into bite-sized pieces. Place crab (and shrimp) in a large mixing bowl and keep chilled.
Dice celery super fine — nobody wants big crunchy chunks overwhelming the delicate crab. Mince red onion until it’s almost paste-like for subtle flavor without harsh bite. Chop hard-boiled eggs into small, uniform pieces. Fresh herbs should be chopped fine but not pulverized.
In a separate bowl, whisk together mayo, sour cream, and lemon juice until smooth. Add Dijon mustard, Old Bay, garlic powder, salt, pepper, and cayenne. Whisk until everything is perfectly combined and creamy. Taste and adjust seasoning — this is your flavor foundation.
Add diced celery, minced onion, and chopped eggs to the crab. Drizzle the dressing over everything and fold gently with a large spoon. Be gentle — you want to coat everything without breaking up the crab. Fold in fresh chives and dill just until distributed.
Cover and refrigerate for at least 30 minutes, preferably 2 hours. This resting time lets all the flavors meld into something magical. Give it a gentle stir before serving and taste for seasoning adjustments.
Serve chilled on butter lettuce leaves for elegant individual portions. Or pile onto split croissants for the ultimate crab salad sandwich. Garnish with extra fresh herbs and lemon wedges. Watch people’s faces light up when they taste this ocean perfection.
Notes
Crab Quality Matters: Splurge on good lump crab meat — it’s the star of the show, so don’t cheap out.
Shell Check Obsession: Go through that crab meat twice for shells — nobody wants to crunch on cartilage.
Gentle Folding Technique: Treat that crab like the delicate treasure it is — aggressive mixing = mushy salad.
Seasoning Balance: Old Bay is your friend, but don’t go crazy — you want to enhance, not mask the crab.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~245 kcal
- Fat: ~15g
- Carbohydrates: ~4g
- Protein: ~22g