Wild-caught Crab Salad Recipe

Prep produce

Thinly slice the celery into small half-moons to measure 1 cup. Trim and thinly slice the fennel bulb very fine (reserve a small frond for garnish) to yield 1/2 cup. Core and dice the red bell pepper to 1/2 cup. Thinly slice the green onion into rounds to make 2 tablespoons. Chop the fresh chives and dill finely.

Check and flake crab

Gently pick through the wild-caught lump crab meat to remove any shells and discard any discolored pieces. Using your hands or two forks, lightly flake larger lumps into bite-sized pieces—avoid overworking to keep texture.

Make the dressing

In a medium bowl whisk together 2 tbsp lemon juice, 3 tbsp extra-virgin olive oil, 1 tsp Dijon mustard, 1 tsp whole-grain mustard, 3 tbsp mayonnaise, and 2 tbsp Greek yogurt until smooth. Season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Taste and adjust acidity with more lemon (up to 1 tbsp) or salt as needed.

Combine salad

Fold the flaked crab gently into the dressing along with the prepared celery, fennel, red bell pepper, 2 tbsp green onion, 2 tbsp chopped chives, 1 tbsp chopped dill, and 1 tbsp rinsed capers. Fold just until evenly coated—do not mash. If using avocado, fold in gentle slices last to avoid breaking them up.

Chill briefly

Cover the bowl and refrigerate the assembled crab salad for 20–30 minutes to let flavors meld. If serving immediately, chill for at least 10 minutes.

Finish and plate

Taste again for seasoning and adjust salt, pepper, or lemon as needed. Arrange 4 cups of microgreens or mixed baby greens on a serving platter or individual plates. Spoon the crab salad on top of the greens in mounds. Garnish with reserved fennel fronds, extra chopped dill or chives, and lemon wedges.

If serving with crostini, preheat oven to 375°F (190°C). Brush mini sourdough rounds or crostini lightly with 1 tbsp butter or olive oil and toast on a baking sheet for 6–8 minutes until golden and crisp. Serve alongside the crab salad so guests can spoon crab onto toasts.