Ina Garten Crab Salad Recipe
Crab Salad is a dish made with lump crab meat, fresh vegetables, and a zesty dressing. Ina Garten’s version keeps it classic, allowing the natural flavor of the crab to shine while adding a touch of sophistication with fresh herbs and lemon.
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 6
- Category: Sauce
- Method: No cook
- Cuisine: American
Ingredients
- Lump crab meat – 1 pound, picked over for shells
- Celery – 2 stalks, finely diced
- Red onion – ¼ cup, finely chopped
- Fresh dill – 2 tablespoons, chopped
- Fresh parsley – 1 tablespoon, chopped
- Lemon juice – 2 tablespoons, freshly squeezed
- Mayonnaise – ⅓ cup
- Dijon mustard – 1 teaspoon
- Kosher salt – ½ teaspoon
- Black pepper – ¼ teaspoon
Optional Garnishes
- Avocado slices – For serving
- Mixed greens – As a base for the salad
- Lemon wedges – For additional flavor
Instructions
Prepare the Dressing
- In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
Combine the Ingredients
- In a large mixing bowl, gently combine the crab meat, celery, red onion, dill, and parsley. Be careful not to break up the crab meat too much.
- Pour the dressing over the crab mixture and toss gently to coat evenly.
Chill the Salad
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve
- Spoon the crab salad onto a plate or over a bed of mixed greens.
- Garnish with avocado slices and lemon wedges if desired.