Maryland Crab Salad Recipe

The Simplest Way to Serve Fresh Crab Cold

Not every crab dish needs a hot pan. When summer is doing the cooking, a chilled crab salad turns 1 lb of fresh blue crab meat into lunch, an appetizer tray, or the filling for a very good sandwich. This version is adapted from a popular Food.com recipe by contributor Andi Longmeadow Farm, and its charm is restraint: a short marinade, a little crunch from celery and pepper, and seasoning that supports the crab instead of covering it.

Ingredients

• 1 lb fresh blue crab meat, picked over for shell
• 1 tbsp Italian dressing
• 1 tsp Old Bay seasoning, to taste
• ½ cup mayonnaise
• ¼ cup diced red pepper
• ¼ cup diced celery
• 1 small spring onion, diced
• ¼ tsp celery seed
• 1 to 2 dashes dry mustard or Dijon
• 1 to 2 dashes garlic powder
• 1 dash hot sauce

Directions

1. Marinate the crab meat in the Italian dressing for one hour in the refrigerator.
2. Meanwhile, combine the mayonnaise, red pepper, celery, spring onion, celery seed, mustard, garlic powder, and hot sauce in a large bowl.
3. Check the marinated crab for any remaining shell, then add it to the bowl and fold everything together gently with a spatula.
4. Chill for 1 to 2 hours before serving.

How to Serve It

On its own, over a bed of lettuce, or with crackers: the salad works all three ways. For a Chesapeake take on a lobster roll, pile it into a toasted, buttered split-top bun. It also plates well beside deviled eggs and sliced tomatoes when you want a cold table on a hot day.

The salad is only as good as the crab in it. Jumbo lump makes a showpiece version with big white pieces; backfin blends in more evenly; claw meat gives the boldest flavor. Whichever you choose, keep it cold and use it within a couple of days.

Frequently Asked Questions

How long does crab salad keep?

Refrigerated in a covered container, plan on 1 to 2 days. The crab was the freshest thing in your kitchen; treat the salad with the same respect.

Can I use pasteurized crab meat?

Yes. Fresh Maryland crab meat is typically available from April to November, and pasteurized meat covers the winter months without changing the recipe.

What if I want to pick the meat myself?

Start with a dozen steamed crabs from our hard shell selection and our picking guide. It takes longer, and plenty of people consider that the best part.