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Creamy Crab Salad With Dill - Fresh, Bright, and Ready in Minutes

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Crab meat: 12 ounces lump crab meat (fresh, pasteurized, or high-quality canned). Imitation crab works if that’s what you have.
  • Mayonnaise: 1/3 cup, for creaminess.
  • Greek yogurt or sour cream: 2 tablespoons, for light tang and a silkier texture.
  • Dijon mustard: 1 teaspoon, for a gentle bite and depth.
  • Lemon: Zest of 1/2 lemon and 1–2 tablespoons juice, to taste.
  • Fresh dill: 2–3 tablespoons finely chopped.
  • Celery: 2 ribs, finely diced for crunch.
  • Red onion or shallot: 2 tablespoons, finely minced.
  • Capers (optional): 1 tablespoon, drained and chopped for briny pop.
  • Old Bay or seafood seasoning (optional): 1/2 teaspoon for classic coastal flavor.
  • Salt and black pepper: To taste.
  • Olive oil (optional): 1 teaspoon for a lush finish.

Method
 

  1. Prep the crab: Drain well if using canned or pasteurized. Pick through for shells. Gently flake into medium pieces so it doesn’t turn mushy.
  2. Make the dressing: In a large bowl, whisk mayonnaise, Greek yogurt or sour cream, Dijon, lemon zest, and 1 tablespoon lemon juice. Add Old Bay if using. The dressing should be creamy but loose enough to coat.
  3. Add aromatics: Stir in dill, celery, red onion or shallot, and capers if using. Taste and adjust with a pinch of salt and a few grinds of pepper.
  4. Fold in the crab: Add the crab to the bowl and gently fold with a spatula until coated. Avoid overmixing to keep the texture intact.
  5. Fine-tune the taste: Add more lemon juice if you want extra brightness, or a splash of olive oil for richness. Adjust salt and pepper.
  6. Chill briefly: Cover and refrigerate for 20–30 minutes to let flavors meld. Not required, but recommended.
  7. Serve your way: Spoon into butter lettuce cups, pile on toasted sourdough, tuck into croissants, or serve with cucumber rounds and crackers. Garnish with a little extra dill and lemon.