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- Cajun Creole
- Southern US
A crab salad is a dish made from crab meat and other ingredients, usually mayonnaise, vegetables, and seasonings. It is generally served cold.
The earliest known recipe for crab salad was published in The Boston Cooking School Cook Book, by Fannie Merritt Farmer, in 1896. This recipe called for cooked crab meat, celery, and mayonnaise.
Crab salad recipes became more popular in the United States in the early 20th century. One popular version, called Maryland crab salad, included crab meat, hard-boiled eggs, and mayonnaise. This recipe was published in The New York Times in 1917.
When making crab salad, it is important to ensure that all of the ingredients are fresh. Start by picking out the freshest crab meat you can find and make sure to check for shells and cartilage. After picking out the crab meat, take the time to chop fresh vegetables like celery, onion, and bell peppers. Then, combine the ingredients with mayonnaise and a touch of Old Bay seasoning to give it a bit of flavor. Finally, top the salad off with a few slices of avocado and some fresh lemon juice to brighten up the flavor. Enjoy!
Jump to: Ingredient Breakdown Insights
|imitation crab meat|
|lemon juice squeeze|
|creole cajun seasoning|
|lump crab meat|
|stone crab claw|