Creamy Crab Salad
This is the cool, creamy seafood salad that tastes like summer — sweet chunks of crab folded with crisp celery, fresh herbs, and a light, lemony dressing that keeps everything bright instead of heavy. Every bite has that perfect balance of tender crab, fresh crunch, and silky creaminess.
High in protein, low in carbs, and completely no-cook — the easiest impressive lunch or party dish you'll make.
Why You'll Love This
~20g protein per serving, only ~4g net carbs
Sweet crab + crisp celery + bright lemon — a perfect trio
Great in lettuce cups, on crackers, or straight from the bowl
Amazing Protein Recipes
Creamy Crab Salad
- Prep15 min
- Total15 min
- Servings6 servings
- cutting board
- knife
- mixing bowl
- whisk
- spoon
Ingredients
- For the salad
- For the dressing
Instructions
- Pick through the crab meat and remove any shell pieces. If using large lumps, break into bite-size chunks — keep some nice pieces intact.
- In a large bowl, whisk the mayonnaise, Greek yogurt, lemon juice, Dijon, Old Bay, salt, and pepper until smooth.
- Add the crab, celery, red onion, dill, and parsley.
- Fold gently until everything is evenly coated — don't shred the crab.
- Taste and adjust lemon, salt, or Old Bay.
- Chill at least 30 minutes before serving — the flavors blend and the salad firms up.
Notes & Tips
- Fold, don't stir: Gentle folding keeps the crab in beautiful chunks instead of mush.
- Chill before serving: 30 minutes minimum — the dressing thickens and the flavors marry.
- Drain the crab well: Excess liquid makes the salad watery — pat it dry with paper towels.
- Taste cold: Seasoning dulls when chilled, so taste again right before serving.
- Nutrition: Per serving (estimate): 230 calories, 14g fat.
- Fridge: Store airtight up to 2 days — seafood salad is best fresh.
- Don't freeze: The dressing separates and the crab turns rubbery.
Variations & serving ideas
- Imitation crab: Works great and is budget-friendly — chop into bite-size pieces.
- Shrimp version: Swap the crab for 1 lb of cooked, chopped shrimp.
- Avocado twist: Fold in diced avocado just before serving for extra richness.
- Spicy kick: Add diced jalapeño or a dash of hot sauce to the dressing.
- Lettuce cups, low-carb wraps, cucumber boats, or piled on sliced tomatoes.
- The Secret to Crab Salad That Tastes Like a Restaurant's
- The secret is the Greek yogurt plus lemon in the dressing. The yogurt lightens the mayo so the crab flavor shines through instead of being buried in heaviness, and the lemon does what lemon always does with seafood — it makes everything taste fresher, sweeter, and more alive. That, plus Old Bay in the background, is the whole trick.
Storage
- Assemble up to a day ahead; stir gently and re-season before serving.
Nutrition Facts
Per serving · makes 6 servings
| Nutrient | Amount per serving |
|---|---|
| Total carbohydrate | 4 g |
| Protein | 20 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Creamy Crab Salad?
About 15 minutes in total: 15 minutes of prep.
What ingredients do I need for Creamy Crab Salad?
The key ingredients include celery, red onion, dill, parsley, dijon mustard and old bay seasoning. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Store airtight up to 2 days — seafood salad is best fresh.
How many servings does this recipe make?
It makes 6 servings.
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