Ingredients with Measurements:
- 1 pound of lump crab meat
- 1/2 cup of mayonnaise
- 1 tablespoon of Dijon mustard
- 1 tablespoon of lemon juice
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped celery
- 1/4 cup of chopped red onion
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh dill
Special equipment needed:
- Mixing bowl
- Whisk
- Rubber spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until well combined.
2. Add the chopped celery, red onion, parsley, and dill to the bowl and mix well.
3. Gently fold in the lump crab meat, being careful not to break up the chunks.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve the crab salad chilled, garnished with additional chopped herbs if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
- Total time: 45 minutes (including refrigeration time)
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 22g
- Carbohydrates: 4g
- Protein: 19g
Substitutions for ingredients:
- You can substitute lump crab meat with canned crab meat or imitation crab meat.
- If you don't have fresh herbs, you can use dried herbs instead.
Variations:
- You can add other ingredients to the crab salad, such as diced avocado, chopped tomatoes, or sliced cucumbers.
- You can also add a bit of spice to the salad by adding some chopped jalapenos or red pepper flakes.
Tips and tricks:
- Be gentle when folding in the crab meat to avoid breaking up the chunks.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
- Serve the salad on a bed of lettuce or in a hollowed-out tomato for a fancier presentation.
Storage instructions:
- Store any leftover crab salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and should not be reheated.
Presentation ideas:
- Serve the crab salad on a bed of lettuce or in a hollowed-out tomato for a fancier presentation.
- Garnish with additional chopped herbs or a sprinkle of paprika for added color.
Garnishes:
- Chopped herbs, paprika, or lemon wedges
Pairings:
- This salad pairs well with a crisp white wine or a light beer.
Suggested side dishes:
- Serve the crab salad with a side of crusty bread or crackers.
Troubleshooting advice:
- If the salad is too dry, add a bit more mayonnaise or lemon juice to the mixture.
Food safety advice:
- Make sure to use fresh crab meat and refrigerate the salad promptly after making it.
Food history:
- Crab salad has been a popular dish in the United States since the early 20th century.
Flavor profiles:
- This crab salad is creamy, tangy, and fresh-tasting, with a subtle hint of herbs.
Serving suggestions:
- Serve the crab salad as a light lunch or as an appetizer before a seafood dinner.
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