Crab Salad Recipe

Prepare produce and crab

If using lump crab, pick through for shells and coarsely shred into bite-size pieces. If using imitation crab, chop into 1/2- to 3/4-inch pieces. Finely dice celery and red bell pepper. Thinly slice green onions and chop fresh dill. If using capers, roughly chop them.

Make dressing

In a medium bowl combine mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, Old Bay seasoning, kosher salt, and black pepper. Whisk until smooth and well blended. Taste and adjust seasoning — add up to 1 teaspoon more lemon juice or a pinch more salt if desired.

Combine salad

Add the chopped crab, diced celery, red bell pepper, sliced green onions, chopped dill, and capers (if using) to the bowl with the dressing. Gently fold with a rubber spatula until the crab and vegetables are evenly coated. Be careful not to overmix if using lump crab to keep some chunkiness.

Chill

Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 20–30 minutes to allow flavors to meld. For best flavor, chill 1–2 hours.

Serve

Arrange 1 cup of lettuce or mixed greens per serving on plates or a platter. Spoon the crab salad (about 3/4 cup per serving) over the greens, garnish with a small sprig of dill and an extra grind of black pepper if desired. Serve chilled. Leftovers keep in the refrigerator for up to 2 days.