As the sun starts to shine brighter, we’re trading in our hearty winter meals for lighter, fresher fare that’s perfect for summer gatherings. And what better way to celebrate the season than with a deliciously refreshing crab salad? We’ve gathered 18 mouth-watering recipes that combine succulent crab meat with an array of creamy dressings and toppings, from classic lemon and herbs to spicy sriracha and tangy avocado.
From beachside BBQs to poolside picnics, these salads are sure to be a hit at any outdoor gathering. Whether you’re looking for a simple, 5-minute recipe or something more elaborate with unique flavors, we’ve got you covered. So go ahead, get creative, and dive into the world of creamy crab salad recipes – your taste buds will thank you!
Classic Creamy Crab Salad with Lemon Dressing
This refreshing salad combines the sweetness of fresh crab meat with a tangy lemon dressing, all wrapped up in a creamy and crunchy package.
Ingredients:
– 1 pound jumbo lump crab meat (fresh or canned)
– 2 tablespoons mayonnaise
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped red bell pepper
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a medium-sized bowl, gently combine the crab meat, mayonnaise, parsley, and red bell pepper.
2. Season with salt and pepper to taste.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Just before serving, whisk together the lemon juice and a pinch of salt in a small bowl.
5. Pour the lemon dressing over the crab mixture and toss gently to combine.
Cooking Time: 10-15 minutes (mostly just chilling time!)
Spicy Sriracha Crab Salad with Avocado
This refreshing salad combines succulent crab meat with the creaminess of avocado and a spicy kick from sriracha sauce. Perfect for a light and flavorful lunch or dinner.
Ingredients:
– 1 ripe avocado, diced
– 1/2 cup lump crab meat (jumbo lump or claw meat)
– 1 tablespoon sriracha sauce
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. In a medium bowl, combine crab meat, sriracha sauce, and lime juice. Gently stir until the crab is well coated.
2. Stir in diced avocado until well combined with the crab mixture.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with chopped cilantro if desired.
Cooking Time: 10-15 minutes (prep and chilling time included)
Asian-Inspired Crab Salad with Sesame Ginger Dressing
This refreshing salad combines succulent crab meat with crunchy vegetables and a zesty sesame ginger dressing, perfect for a light and flavorful meal or appetizer.
Ingredients:
– 1 cup jumbo lump crab meat
– 1/2 cup thinly sliced red bell pepper
– 1/2 cup thinly sliced cucumber
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons toasted sesame oil
– 2 tablespoons freshly grated ginger
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– Salt and pepper to taste
– Sesame seeds for garnish (optional)
Instructions:
1. In a medium bowl, combine crab meat, red bell pepper, cucumber, and scallions.
2. In a small bowl, whisk together sesame oil, ginger, garlic, soy sauce, and rice vinegar.
3. Pour the dressing over the crab mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with sesame seeds if desired.
6. Serve immediately.
Cooking Time: 10 minutes
Avocado and Crab Salad with Lime Cilantro Dressing
This salad combines the creamy richness of avocado with the sweetness of crab, all tied together with a zesty lime cilantro dressing. Perfect for a light and refreshing lunch or dinner.
Ingredients:
– 2 ripe avocados, diced
– 1/2 cup lump crab meat, flaked
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced avocado and flaked crab meat.
2. In a small bowl, whisk together the chopped cilantro, lime juice, and olive oil to make the dressing.
3. Pour the dressing over the avocado-crab mixture and toss gently to combine.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: 10 minutes
Crab and Mango Salad with Coconut Lime Dressing
This refreshing salad combines succulent crab meat, sweet mango, and crunchy greens, all tied together with a zesty coconut lime dressing. Perfect for warm weather gatherings or as a light lunch.
Ingredients:
– 1 pound jumbo lump crab meat
– 2 ripe mangos, diced
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons unsweetened shredded coconut
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine crab meat, mango, mixed greens, and cilantro.
2. In a small bowl, whisk together coconut, lime juice, and olive oil.
3. Pour dressing over the salad and toss to coat.
4. Season with salt and pepper as needed.
5. Serve immediately, garnished with additional coconut flakes if desired.
Cooking Time: 10 minutes (prep only)
Old Bay Crab Salad with Celery and Red Onion
This refreshing salad combines succulent crab meat with crunchy celery, sweet red onion, and a hint of Old Bay seasoning. Perfect for a light lunch or as a starter for your next dinner party.
Ingredients:
– 1/2 cup jumbo lump crab meat
– 1/4 cup chopped celery
– 1/4 cup thinly sliced red onion
– 2 tablespoons mayonnaise
– 1 tablespoon Old Bay seasoning
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a medium bowl, gently combine crab meat, chopped celery, and sliced red onion.
2. In a small bowl, whisk together mayonnaise and Old Bay seasoning until smooth.
3. Pour the dressing over the crab mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled, garnished with fresh parsley or chives if desired.
Cooking Time: None (prepared ahead of time)
Light and Fresh Crab Salad with Cucumber and Dill
This refreshing salad is perfect for a light lunch or dinner, combining the sweetness of crab with the coolness of cucumber and the brightness of dill.
Ingredients:
– 1/2 cup lump crab meat
– 1/2 cup diced cucumber
– 1/4 cup chopped fresh dill
– 2 tablespoons mayonnaise
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a medium bowl, gently combine the crab meat, cucumber, and dill.
2. In a small bowl, whisk together the mayonnaise and lemon juice until smooth.
3. Pour the dressing over the crab mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is best served chilled, so keep it in the refrigerator until ready to serve.
Crab and Corn Salad with Chipotle Mayo
A refreshing summer salad that combines sweet corn, succulent crab, and a smoky chipotle mayo for a flavor explosion!
Ingredients:
– 1 cup cooked crab meat (jumbo lump or claw)
– 2 cups corn kernels (fresh or frozen, thawed)
– 1/4 cup mayonnaise
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– 1 chipotle pepper in adobo sauce, finely chopped
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium bowl, whisk together mayonnaise, lime juice, and olive oil.
2. Add chopped chipotle pepper and whisk until smooth.
3. In a large bowl, combine cooked crab meat and corn kernels.
4. Pour the chipotle mayo over the crab mixture and toss to coat.
5. Season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
7. Serve chilled, garnished with fresh cilantro leaves if desired.
Cooking Time: 15 minutes (including chilling time)
Mediterranean Crab Salad with Olives and Feta
This refreshing salad combines succulent crab meat with the savory flavors of the Mediterranean, featuring juicy olives and crumbly feta cheese. Perfect as a light lunch or appetizer for a summer gathering.
Ingredients:
– 1 pound jumbo lump crab meat
– 1/2 cup pitted Kalamata olives, sliced
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a medium bowl, gently combine crab meat, olives, feta cheese, and parsley.
2. Drizzle with lemon juice and olive oil; season with salt and pepper to taste.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve chilled or at room temperature.
Cooking Time: None required! This salad is ready in a flash, perfect for a quick meal or snack.
Crab Salad Stuffed Tomatoes with Basil Aioli
This refreshing summer recipe combines the sweetness of tomatoes with the savory flavors of crab and basil, all wrapped up in a creamy aioli.
Ingredients:
– 4 large tomatoes, hollowed out
– 1/2 cup jumbo lump crab meat
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– Basil Aioli ingredients below
Basil Aioli:
– 1/2 cup mayonnaise
– 1 tablespoon chopped fresh basil
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together crab meat, mayonnaise, Dijon mustard, and parsley.
3. Stuff each tomato with the crab salad mixture.
4. Drizzle with Basil Aioli (see below) and serve immediately.
Basil Aioli:
1. Mix all ingredients in a bowl until well combined.
2. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 15-20 minutes
Spicy Crab and Cucumber Salad with Wasabi Dressing
This refreshing salad combines succulent crab meat with crunchy cucumber, spicy wasabi, and a hint of sweetness. A perfect fusion of flavors for a light and satisfying meal.
Ingredients:
– 1/2 cup lump crab meat
– 1 large cucumber, peeled and thinly sliced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated wasabi
– 1/4 teaspoon sesame oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium bowl, whisk together soy sauce, rice vinegar, wasabi, and sesame oil.
2. Add the crab meat and gently combine with the dressing until just coated.
3. Arrange cucumber slices on a serving platter or individual plates.
4. Spoon the crab mixture over the cucumber.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves, if desired.
7. Serve immediately.
Cooking Time: 10 minutes
Crab and Grapefruit Salad with Citrus Vinaigrette
This refreshing salad combines the sweetness of grapefruit, the richness of crab, and the brightness of citrus vinaigrette for a delightful flavor experience.
Ingredients:
– 1/2 cup jumbo lump crab meat
– 2 navel oranges, peeled and segmented
– 1 grapefruit, peeled and segmented
– 1/4 cup freshly squeezed orange juice
– 2 tablespoons olive oil
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a medium bowl, gently combine crab meat, orange segments, and grapefruit segments.
2. In a small bowl, whisk together orange juice, olive oil, and honey until well combined.
3. Pour the citrus vinaigrette over the crab mixture; toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Garnish with parsley or cilantro, if desired.
Cooking Time: 10-15 minutes
Herbed Crab Salad with Tarragon and Chives
A refreshing summer salad that combines the sweetness of crab meat with the bright flavors of tarragon and chives.
Ingredients:
– 1 lb jumbo lump crab meat, flaked
– 2 tbsp mayonnaise
– 1 tbsp Dijon mustard
– 1 tsp prepared horseradish
– 1/4 cup chopped fresh tarragon leaves
– 2 tbsp finely chopped fresh chives
– Salt and pepper to taste
– 4 lettuce leaves (for serving)
Instructions:
1. In a medium bowl, whisk together mayonnaise, Dijon mustard, and horseradish until smooth.
2. Add the flaked crab meat and gently fold until well combined.
3. Stir in chopped tarragon and chives.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled on lettuce leaves, garnished with additional tarragon and chive if desired.
Cooking Time: 10 minutes (prep) + 30 minutes (chilling)
Crab and Quinoa Salad with Lemon Tahini Dressing
This vibrant salad combines the sweetness of crab meat with the nutty flavor of quinoa, all tied together with a tangy and creamy lemon tahini dressing.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup jumbo lump crab meat (fresh or canned)
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped cucumber
– 1/4 cup chopped fresh parsley
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon tahini
– 1 teaspoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, crab meat, red bell pepper, cucumber, and parsley.
2. In a small bowl, whisk together lemon juice, tahini, and honey until smooth.
3. Pour the dressing over the quinoa mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10-15 minutes (cooking quinoa)
Crab Louie Salad with Thousand Island Dressing
A classic West Coast salad that combines fresh greens, succulent crab meat, and tangy Thousand Island dressing for a flavorful and refreshing meal.
Ingredients:
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup jumbo lump crab meat
– 1/4 cup chopped red onion
– 1/4 cup chopped celery
– 1/4 cup mayonnaise
– 2 tablespoons Thousand Island dressing
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens.
2. Divide crab meat among the greens, arranging it in an attractive pattern.
3. Sprinkle red onion and celery over the crab.
4. Drizzle mayonnaise and Thousand Island dressing over the salad, gently tossing to coat.
5. Season with salt and pepper to taste.
Cooking Time: None! This salad is ready in just a few minutes.
Crab and Pasta Salad with Creamy Garlic Dressing
A refreshing twist on traditional pasta salad, this recipe combines the rich flavors of crab meat with the creaminess of garlic dressing. Perfect for a light lunch or dinner.
Ingredients:
– 8 oz pasta (bowtie or penne work well)
– 1/2 cup lump crab meat
– 1 cup cherry tomatoes, halved
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1 tsp Dijon mustard
– 1/2 cup mayonnaise
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine crab meat, cherry tomatoes, parsley, garlic, lemon juice, Dijon mustard, and mayonnaise.
3. Add cooked pasta to the bowl and toss until well combined.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 15-20 minutes
Servings: 4-6
Crab and Apple Salad with Honey Mustard Dressing
Crab and Apple Salad with Honey Mustard Dressing
This refreshing salad combines the sweetness of apples with the savory flavor of crab, all tied together with a tangy honey mustard dressing. Perfect for a light lunch or as a starter for a dinner party.
Ingredients:
– 1/2 cup lump crab meat
– 1 large apple, diced (Granny Smith works well)
– 1/4 cup chopped fresh parsley
– 2 tablespoons honey mustard dressing (see below)
– Salt and pepper to taste
Honey Mustard Dressing:
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
– 2 tablespoons olive oil
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine crab meat, apple, and parsley.
2. In a small bowl, whisk together honey mustard dressing ingredients until smooth.
3. Pour the dressing over the crab mixture and toss gently to combine.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Jumbo Lump Crab Salad with Lemon Aioli
Elevate your salad game with this refreshing and flavorful Jumbo Lump Crab Salad, paired with a tangy and creamy Lemon Aioli. Perfect for a light lunch or dinner, this recipe is sure to impress.
Ingredients:
– 1 lb jumbo lump crab meat
– 2 tablespoons mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon freshly squeezed lemon juice
– 1/4 cup chopped red onion
– 1/4 cup chopped celery
– Salt and pepper to taste
– Lemon wedges for serving (optional)
– Aioli ingredients: 1/2 cup mayonnaise, 1 tablespoon freshly squeezed lemon juice, 1 minced garlic clove
Instructions:
1. Gently combine crab meat, mayonnaise, Dijon mustard, and lemon juice in a medium bowl.
2. Stir in chopped onion and celery.
3. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. To make Lemon Aioli, combine mayonnaise, lemon juice, and garlic clove in a small bowl. Mix until smooth.
6. Serve chilled crab salad with a dollop of Lemon Aioli on top (optional).
Cooking Time: None, as this is a cold salad.
Summary
Get ready to impress your guests at your next summer gathering with these 18 creamy crab salad recipes. From classic flavors like lemon and dill, to spicy twists like sriracha and chipotle, there’s something for everyone on this list. Try pairing crab with mango and coconut lime dressing, or with quinoa and lemon tahini dressing. For a lighter option, go for the cucumber and dill salad, or add some heat with wasabi dressing. Whether you’re serving at a backyard BBQ or a fancy dinner party, these recipes are sure to please.
