Crab Salad with Dill and Lemon
This crab salad with dill and lemon needs no cooking at all: white crab meat is folded into a creamy mayonnaise and Greek yoghurt dressing, lifted with lemon zest, fresh dill and a little crunchy celery. It takes 15 minutes to put together and 15 to chill, and it is lovely piled onto crusty bread, spooned into Little Gem leaves or served on toast for a light lunch.
- Total
- 30 min
- Prep
- 15 min
- Serves
- 4
- Per serving
- 290kcal
Seasoning crab salad with dill and lemon
White crab meat is sweet and delicate, so the dressing should support it rather than cover it up. Lemon zest gives fragrance without much sourness, while the juice adds the sharpness, and dill brings a gentle aniseed freshness. Keep the celery very finely diced so it adds crunch without taking over. Chives or flat-leaf parsley can stand in for dill if that is what you have.
Preparing crab salad with dill and lemon
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- Prepare the crab Tip the crab meat into a sieve and press it gently with the back of a spoon to drain off any liquid. Tip it onto a plate and run your fingers through it to check for stray pieces of shell.
- Prepare the flavourings Finely chop the dill, discarding the thick stalks, and dice the celery as small as you can. Zest the lemon, then squeeze out 2 tbsp of juice.
- Make the dressing In a mixing bowl, stir the mayonnaise and Greek yoghurt together until smooth. Add the lemon zest, lemon juice and most of the dill, and mix well.
- Fold in the crab Add the crab and celery and fold them in gently with a spoon, so the crab stays in flakes rather than turning into a paste.
- Chill and season Cover the bowl and chill for . Taste, then add a pinch of salt, black pepper or a little more lemon juice if it needs it. Scatter over the rest of the dill and serve cold.
What to serve with it
Pile the salad onto buttered toast or into a split baguette, or serve it as a starter with thin brown bread and lemon wedges. A plate of crab meat with avocado makes a good partner for a seafood spread, and if you would rather cook your own shellfish, see how to prepare boiled crab claws.
Common problems and fixes for Crab Salad with Dill and Lemon
- The salad turns watery in the bowl.
- Crab holds a lot of liquid, so drain it in a sieve and blot it with kitchen paper before mixing. Do not add the lemon juice until the crab is in the dressing.
- The salad tastes flat after chilling.
- Cold dulls seasoning. Taste it again after chilling and add lemon juice and pepper first, then salt, as crab and mayonnaise both bring their own.
- You bite into small bits of shell.
- Even good-quality crab meat can hide fragments. Spread it on a plate and feel through it with your fingers before you add the dressing.
Frequently asked questions about Crab Salad with Dill and Lemon
How long does crab salad keep in the fridge?
Eat it within 2 days of making it, kept covered in the fridge. It can be mixed a few hours ahead, but add the dill just before serving so it stays bright green.
Can I use frozen crab meat?
Yes. Defrost it fully in the fridge, ideally overnight, and drain it well, pressing out the liquid so the dressing does not turn thin and watery.
What is the best bread to serve with it?
A crusty baguette, toasted sourdough or soft brioche rolls all work well. For something lighter, spoon it into Little Gem leaves or onto cucumber slices.
What can I use instead of Greek yoghurt?
Use crème fraîche or soured cream for a similar tang, or simply use extra mayonnaise for a richer salad.
How did you like the recipe?
4.8 / 5 · 68 ratings
