ADVERTISEMENT
Start by preparing your crab meat to ensure it is ready for the dressing because the texture of the meat is very important. If you are using fresh or canned lump crab meat you should gently pick through it with your fingers to make sure there are no hidden bits of shell left behind. If you are using imitation crab meat you can use your hands or a fork to pull the pieces apart into smaller flakes or chunks depending on how you like your salad to look. Place the prepared crab meat into a large glass mixing bowl and set it aside while you work on the other components.
Next you will prepare your vegetables by washing the celery and red onion thoroughly under cold running water. Take your celery stalks and slice them into very thin strips before cutting them into small uniform cubes so that they distribute evenly throughout the salad. Mince the red onion very finely because you want the flavor to be present without being overwhelming in any single bite. Add the diced celery and the minced red onion to the bowl with the crab meat and give it a very light toss to combine the different colors and textures.
In a separate small bowl you will create the creamy dressing which is the secret to making this salad taste so professional. Add the mayonnaise and the sour cream or Greek yogurt along with the Dijon mustard and the fresh lemon juice. Sprinkle in the old bay seasoning and the chopped fresh dill along with the salt and the black pepper. Use a whisk or a small spoon to stir this mixture until it is completely smooth and the herbs are evenly spread through the white sauce.
ADVERTISEMENT
Now pour the creamy dressing over the crab and vegetable mixture in the large bowl using a rubber spatula to get every last drop. Use a large spoon to gently fold the dressing into the crab meat being careful not to crush the delicate flakes of seafood too much. You want every piece of crab to be lightly coated in the sauce without the salad becoming too wet or soup like in consistency. Taste a small spoonful and decide if you want to add a little more lemon juice or salt to suit your own palate.
Once the salad is mixed you should cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least thirty minutes. This chilling time is very important because it allows the cold temperature to firm up the dressing and gives the flavors a chance to blend together beautifully. The coldness also makes the celery and onion even crispier which provides a better contrast to the soft crab meat. When you are ready to eat you can give it one final gentle stir before serving.
To serve the salad you can scoop it onto a plate lined with fresh green lettuce leaves for a healthy and low carb lunch option. You can also use it as a filling for a soft brioche roll or a toasted croissant to make a fancy seafood sandwich. If you are hosting a party you can place small spoonfuls of the salad onto butter crackers or toasted baguette slices for an easy and elegant appetizer. Regardless of how you serve it make sure to keep the salad cold until the moment it is placed on the table for the best food safety and taste.
Why This Recipe Is Special
See more on the next page to continue reading →
ADVERTISEMENT
ADVERTISEMENT
