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Quick Crab Salad

A delightful and fresh salad featuring rich crab meat mingled with crispy vegetables, topped with a creamy dressing, ready in just 15 minutes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Seafood
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup crab meat (preferably imitation or lump crab) Use fresh or canned crab meat based on availability.
  • 1/2 cup diced cucumber Dice into small, even pieces.
  • 1/2 cup diced bell pepper (any color) Diced bell peppers add sweetness and color.
  • 1/4 cup diced red onion Mild flavor; can substitute with green onion.
  • 1/2 cup mayonnaise (or Greek yogurt for a healthier twist) Choose based on preference for creaminess.
  • 1 tablespoon lemon juice Adds acidity to balance the flavors.
  • to taste salt and pepper Adjust according to personal preference.
Optional Toppings
  • to taste chopped parsley or chives For garnish; add freshness and color.

Method
 

Preparation
  1. Start by gathering all your ingredients.
  2. Dice the cucumber, bell pepper, and red onion into small, even pieces.
Mixing
  1. In a large mixing bowl, combine the crab meat and diced vegetables. Gently fold together.
  2. In a separate bowl, mix the mayonnaise (or Greek yogurt), lemon juice, salt, and pepper until smooth.
  3. Pour the dressing over the crab and veggie mixture. Gently toss everything together.
Serving
  1. Allow the salad to chill in the refrigerator for about 10-15 minutes before serving.
  2. Scoop onto a plate or serve in individual bowls. Garnish with chopped parsley or chives if desired.

Notes

This salad is best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 2 days.