Quick and Creamy Crab Salad

Prep Time 15

Total Time 15

Course Appetizer, Side Dish

Cuisine American

Servings 3 cups—serves 6 as a spread or 4–5 generously as sandwich filling.

Medium mixing bowl a 2-quart size works best for tossing ingredients.
Rubber spatula or wooden spoon for gentle mixing without breaking up crab meat.
Knife and Cutting Board for finely chopping celery, scallions, herbs.
Measuring spoons & cups to precisely balance creamy base and seasonings.
Plastic wrap or airtight container – to chill and store the salad before serving.

1 pound lump crab meat fresh or high-quality canned; drain and pick over for shells
½ cup mayonnaise feel free to use light or avocado oil–based mayo
2 tablespoons sour cream adds tang and creaminess
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
1 teaspoon finely chopped fresh dill or ½ tsp dried
¼ cup celery finely diced (for crunch)
2 tablespoons scallions thinly sliced
½ teaspoon Old Bay seasoning or your favorite seafood blend
¼ teaspoon smoked paprika
Salt and black pepper to taste

Check for any shell pieces or cartilage in your lump crab meat—remove with tweezers or fingers. Gently break large lumps but don’t over-mix; you want nice chunks.

In your mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, Old Bay seasoning, smoked paprika, and salt & pepper until smooth and unified.

Fold in celery, scallions, and fresh dill carefully—just enough to distribute without wilting them.

Add crab meat and gently fold in three pulses. Crab is fragile, so minimal stirring preserves texture.

Scoop a small taste on a cracker. Adjust salt, pepper, lemon juice, or Old Bay to your preference. Want a Spicy Crab Salad twist? Add a dash of sriracha or cayenne at this stage.

Cover with plastic wrap or transfer to an airtight container. Chill for 20–30 minutes to let flavors meld—though you could serve immediately.