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Ingredients (7)

  • 8 ounces lump crabmeat, picked over for shells
  • 1/4 cup homemade or store-bought mayonnaise (see Game Plan note)
  • 2 teaspoons minced fresh chives
  • 2 teaspoons finely grated lemon zest
  • 2 teaspoons freshly squeezed lemon juice
  • 3/4 teaspoon Old Bay Seasoning
  • 1/2 teaspoon homemade or store-bought hot sauce (see Game Plan note)
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Nutritional Information
  • Calories208
  • Fat8.01g
  • Saturated fat1.22g
  • Trans fat
  • Carbs28.59g
  • Fiber1.32g
  • Sugar1.09g
  • Protein4.98g
  • Cholesterol3.75mg
  • Sodium68.27mg
  • Nutritional Analysis per serving (6 servings) Powered by

Whether you’re using Maryland blue, West Coast Dungeness, or Florida stone in your crab salad, the sweetness of the crabmeat enjoys a little savory embellishment. Get fancy with your salad and go the route of a tuna melt, or take a lighter approach and serve this atop salad greens.

Game plan: You’ll need to make the mayonnaise and hot sauce before you begin. Or just pick up some high-quality store-bought mayo and a bottle of Tabasco.

This recipe was featured as part of our Picnic Sandwiches and Soups recipe slideshow. For more, see our salmon salad recipe and our crab cake recipe.


Place all of the ingredients in a medium bowl and stir until combined.
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