Crab Salad Recipe

Prepare crab

If using imitation crab sticks/chunks, shred or chop into 1/2-inch pieces. If using fresh cooked crab, pick meat from shells and roughly chop into bite-sized pieces. Place crab in a large mixing bowl.

Prepare vegetables

Peel the cucumber if desired, then halve lengthwise and scoop seeds if watery. Dice into 1/2-inch pieces (about 1 cup). Core and small-dice the red bell pepper to yield about 1/2 cup. Finely slice green onions (white and light green parts) to equal about 3 tablespoons. Finely dice celery to 1/2 cup. Chop fresh dill if using (about 1 tablespoon). Add all prepared vegetables and herbs to the bowl with the crab.

Assemble base

Toss the crab and vegetables gently to combine so dressing can coat evenly. Taste a bit of crab and vegetables to check seasoning after dressing is added in next steps.

Serve

Arrange romaine leaves or mixed salad greens on a platter or individual plates. Spoon the dressed crab salad over the greens or serve chilled in a bowl alongside. Garnish with extra dill, a grind of black pepper, and lemon wedges for squeezing.

Make dressing

In a medium bowl, whisk together 1/2 cup mayonnaise and 1/4 cup Greek yogurt until smooth. Add 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon olive oil, and 1/2 teaspoon honey (if using). Whisk until combined.

Season dressing

Season the dressing with 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper, and a dash of hot sauce or cayenne if you want heat. Taste and adjust: add more lemon for brightness, a pinch more salt for seasoning, or a touch more honey to balance acidity.

Combine dressing with salad

Pour the dressing over the crab and vegetable mixture. Gently fold with a spatula until everything is evenly coated. Use just enough to coat—start with about three-quarters of the dressing, toss, and add more if needed. Chill 15–30 minutes if time allows for flavors to meld.