Description
Creamy, zesty, and ready in minutes, this Paula Deen Crab Salad is the perfect quick lunch or light dinner. Made with tender crab, crisp celery, red onion, and a simple lemon-mayo dressing, it’s chilled to perfection and ideal for sandwiches, wraps, or serving with crackers.
Ingredients
Scale
- 1 pound lump crab meat (or imitation crab), drained
- 1 cup real mayonnaise
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Drain any excess liquid from the crab meat. Gently chop into bite-sized pieces if needed.
- Finely dice the celery and red onion for even texture.
- In a medium bowl, whisk together mayonnaise, lemon juice, and Old Bay seasoning until smooth.
- Add the crab, celery, and red onion to the dressing. Fold gently to keep the crab chunky.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 1 hour before serving.
- Garnish with fresh parsley and serve chilled.
Notes
- For best flavor, chill 2–4 hours before serving.
- Rinse diced red onion under cold water if you prefer a milder taste.
- Imitation crab works well for a budget-friendly option.
- Store in an airtight container in the refrigerator for up to 3 days.
- Do not freeze, as the texture will change.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 14 g
- Cholesterol: 65 mg