Are you ready to transform a simple seafood dish into a culinary masterpiece that will have your guests begging for seconds? This Rachael Ray Crab Salad is not just a recipe—it's a flavor explosion waiting to happen! Imagine creamy, delicate crab meat perfectly blended with zesty Dijon mustard and a hint of lemon, creating a dish that's both elegant and incredibly easy to prepare. Whether you're hosting a summer gathering or craving a quick gourmet lunch, this recipe is your ticket to instant culinary stardom.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound crab meat
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup celery, diced
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Before beginning, ensure all ingredients are fresh and chilled. Carefully pick through the crab meat to remove any small shells or cartilage.
- In a medium mixing bowl, combine the mayonnaise, Dijon mustard, and fresh lemon juice. Whisk these ingredients together until they form a smooth, creamy dressing.
- Finely dice the celery into small, uniform pieces to ensure even distribution throughout the salad. The pieces should be approximately 1/8 inch in size.
- Gently fold the crab meat into the mayonnaise mixture, being careful not to break up the delicate crab meat chunks. Use a soft spatula or folding motion to mix.
- Add the diced celery to the crab mixture and fold in gently to combine all ingredients thoroughly.
- Season the salad with salt and freshly ground black pepper to taste. Start with a small amount and adjust seasoning as needed.
- Cover the bowl with plastic wrap and refrigerate for at least 15-20 minutes to allow flavors to meld together. This resting time will enhance the overall taste of the salad.
- Before serving, give the salad a gentle stir and taste for final seasoning adjustments. Serve chilled on a bed of lettuce, as a sandwich filling, or with crackers.
Tips
- Always use the freshest crab meat possible—look for lump or jumbo lump crab meat for the best texture and flavor.
- Chill your ingredients beforehand to keep the salad cool and maintain the delicate texture of the crab.
- Be gentle when mixing to preserve the crab meat's beautiful chunks—no aggressive stirring!
- Allow the salad to rest in the refrigerator for at least 15-20 minutes to let the flavors meld together.
- For extra crunch, consider adding finely chopped green onions or a sprinkle of fresh dill.
- Serve on crisp lettuce leaves, in a buttery croissant, or with premium crackers for varied presentation.
- If you're watching calories, substitute Greek yogurt for half the mayonnaise for a lighter version.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 2g
Protein: 22g
Fat: 14g
Saturated Fat: g
Cholesterol: 95mg
