Crab Salad
Now that it’s summer and usually that means everyone home for longer lunches, I like to mix up our typical sandwich menu. Somehow, even though we are cattle farmers, I still crave some seafood in my appetite – at least once a week – funny how that works! Those who are exposed to regular seafood, may say they are missing our on a big steak…ha!
Anyway, I was really surprised to find this simple concoction of crab meat, mayonnaise, celery, onion and a few seasonings. We had this recipe as “sandwiches”, but it would be great as a salad on top of a bed of lettuce or just a snack or appetizer with crackers. It’s light, easy, and refreshing – just the way summer should be! Enjoy!
Crab Salad
Ingredients
- 8 oz lump crab meat; drained
- 1/4 c. celery finely chopped
- 1 1/2 T. red onion finely chopped
- 1/4 t. Old Bay seasoning
- 1 t. freshly squeezed lemon juice
- salt and pepper to taste
- 1/4 c. mayonnaise
- 3/4 t. dill
Instructions
- Add all ingredients to a large bowl. Stir gently to combine.
- Serve immediately, or cover and chill for up to 2 days.
- Serve as a sandwich, or over lettuce as a salad, or as a snack with crackers.
