Ina Garten Crab Salad Recipe
The Ina Garten crab salad recipe is fresh, light and full of flavor. I love this dish because it feels fancy but is very easy. You can make it fast and it always looks beautiful on the table.
Ingredients
- 1 pound lump crab meat drained
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped parsley
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
- Lettuce leaves or bread for serving
Instructions
Check the crab meat
- Look through the crab gently with your fingers and remove any shells or hard bits carefully before mixing anything else together.
Make the dressing
- Whisk mayonnaise, Dijon mustard, lemon juice, lemon zest, olive oil, salt and pepper until smooth and creamy.
Add fresh herbs
- Stir in dill, parsley and red onion. Mix lightly so the herbs spread well but stay bright and fresh.
Fold in crab meat
- Add crab to the bowl and fold gently with a spoon. Keep the lumps big because they taste better and look lovely.
Chill the salad
- Cover the bowl and place it in the fridge for at least thirty minutes. This lets flavors blend and deepen gently.
Serve and enjoy
- Spoon crab salad onto lettuce leaves or buttered bread. Add extra lemon if you like bright flavor in every bite.
Notes
- Use fresh lump crab for best taste
- Do not overmix or the crab will break
- Chill before serving for stronger flavor
- Taste and adjust salt at the end
- Add herbs just before serving for color