Serve this simple, well-seasoned crab salad with a slice of avocado on salad greens. Use fresh cooked crab for the salad. It's an especially nice salad for a hot summer lunch or dinner, and it makes a fabulous starter or appetizer salad.
Diced celery and bell peppers add crunch and flavor while a little lemon juice and mayonnaise provide the perfect dressing. Serve the salad with slices of avocado or surround it with tomato wedges.
A serving size is considered 3 ounces, but you might want smaller or larger portions depending on whether the salad is an appetizer or main dish.
See below for quick steaming instructions for fresh crabs.
- 2 cups cooked cooled crabmeat, flaked, about 1 pound*
- 1 cup diced celery
- 1/4 cup chopped green or red bell pepper
- 1 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 3 tablespoons mayonnaise
- mixed salad greens or Boston lettuce leaves
- 6 avocado wedges, optional
- Mix crabmeat with diced celery, chopped bell pepper, salt, pepper, lemon juice, and mayonnaise.
- Serve over mixed greens, watercress, or lettuce leaves with a slice of avocado if desired.
*The average blue crab contains about 2 ounces of meat. Some will feel heavier than others. Use more to ensure you have enough for four salads. A 2-pound Dungeness crab will yield roughly 1/2 pound of meat.
How to Steam Fresh Crabs With Old Bay Seasoning
Dungeness Crabs - Scrub the crabs thoroughly. Place a wire rack in a large stockpot. Add equal amounts of water and white vinegar to the pot to a depth of about 3 inches. The level of the water should be just below the top of the rack. Place the pot over high heat. Bring the water to a boil. Place about 2 to 3 Dungeness crabs on the rack, sprinkle with 1/2 cup of Old Bay Seasoning, cover, and steam for about 20 minutes. The crabs will be bright orange when done.
Blue Crabs - Follow the directions for the Dungeness crabs but use about 1 dozen blue crabs. Sprinkle them with the 1/2 cup of Old Bay Seasoning, cover, and steam for about 15 to 20 minutes, or until they turn red.
Note: If you don't use Old Bay seasoning, season the steaming water with about 1 tablespoon of salt.
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