This fresh and clean crab salad sits on top of crunchy romaine lettuce with extra crunch coming from bell pepper and celery. The sweet crab is laced with a creamy dressing (thanks to Greek-style yogurt and mayo) with just a hint of Old Bay seasoning. Lemon and herbs bring it all together and brighten everything up.
Crab Salad
This fresh and clean crab salad sits on top of crunchy romaine lettuce with extra crunch coming from bell pepper and celery. The sweet crab is laced with a creamy dressing (thanks to Greek-style yogurt and mayo) with just a hint of Old Bay seasoning. Lemon and herbs bring it all together and brighten everything up.
Ingredients
- ⅓ cup whole-milk plain strained yogurt such as Greek-style
- ¼ cup mayonnaise
- 2 tablespoons chopped fresh dill plus more for garnish
- 2 tablespoons coarsely chopped fresh parsley
- 1 teaspoon grated lemon zest plus more for garnish
- 3 tablespoons lemon juice
- 1 teaspoon 30%-less-sodium Old Bay seasoning
- 1 pound lump crabmeat drained and picked over
- 1 small red bell pepper very thinly sliced
- 2 medium celery stalks thinly sliced
- ½ cup very thinly sliced red onion
- 6 cups chopped romaine hearts
Instructions
- Whisk yogurt, mayonnaise, dill, parsley, lemon zest, lemon juice and Old Bay in a medium bowl until combined. Fold in crab, bell pepper, celery and onion. Serve the crab salad over lettuce; garnish with additional lemon zest and dill, if desired.
