Crab Salad

Total Time:
15 min
Prep:
15 min

Yield:
4 to 6 servings

Ingredients
  • 1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage
  • 1 stalk celery, peeled, and cut into 1/8-inch dice
  • 4 teaspoons finely sliced fresh chives
  • 1 teaspoon minced fresh tarragon leaves
  • 1/3 cup prepared mayonnaise
  • 3 tablespoons sour cream
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon Dijon mustard
  • Kosher salt and freshly ground pepper
  • Serving suggestions: Toasted hot dog rolls or Boston or Bibb lettuce leaves
  • Copyright 2001 Television Food Network, G.P. All rights reserved.
Directions

In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.

In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.

Serve on toasted rolls or on a bed of lettuce.


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    Mu husband said it was "fabulous" and that never happens
    Very tasty and simple to make salad. Even my picky 16yr old boy loved it! Tastes great on Ritz crackers.
    Simple and delicious!
    I have made this many times. I always added a little more tarragon and lemon and served it in puff pastry shells. Everyone always complimented me on that appetizer and asked for the recipe.
    Great recipe, but we added a little bit of sugar to bring the taste out. The sugar helped a lot. It was a little bland without the sugar, but still ok; but much better with the sugar. We only used 10 ounces of crab, and halved everything else out, and it still yielded a bunch of crab salad in the end.
    bland and salty.
    Very tasty! I added can baby shrimp, halved crabmeat with lobster, 1/8 tsp garlic salt and tablespoon of finely chopped red onions. These additions required slightly more mayo blend. Topped with freshly ground pepper and couple sprigs of chives. From Owens ranch
    I made a few adjustments. I used the premium crab from Trader Joe's [which I love]. Decided to toss in some cooked [cooled] pasta shells -- so, I made more dressing to accommodate this addition and dress the pasta/crab mixture. My only other change was using dried tarragon b/c my grocery store was out of fresh tarragon -- otherwise, I followed the recipe completely as written. I thought it tasted okay (I may not be a tarragon person, seemed to get more flavorful while in the refrigerator, and, I specifically made it a couple hours in advance so that the ingredients would marry and the salad would be a nice cold dish for dinner tonight. To serve, I placed the cold crab salad on a bed of greens, topped it off with some cut up radishes and fresh carrot sticks I cut up [husband loves radishes and carrots]. Husband thought it was a very good, very tasty, salad. It is a recipe worth trying if you love crab and crab salad.
    Not much flavor. It was not bad just needs the addition of some flavor. i added avocado, but still was not enough. Definitely double or triple the amount of tarragon if you want to taste it. Good base recipe but again needs more flavor.
    Tasty and easy! Will definitely keep making this recipe.
    Easy to make, and excellent! The recipe lets the crab shine through, even with the herbs and mustard, although you do taste them. Just like a good lobster roll, you shouldn't expect much beyond great crab flavor.  
     
    We used high end canned crab, light mayo, and reduced fat sour cream, and it was still great. While we took the suggestion of toasting hot dog buns and making 'sandwiches' (even though we started out to make a salad for lunch), we love the other reviewers ideas for appetizers. A keeper!
    I didn't care for this much. There are much better crab salad recipes out there.
    Really good! Just enough flavor and mayo to add to the crab. Didn't take away any of the crab's delicate flavor. I did add more lemon juice, and substituted dry tarragon & chives since I didn't have fresh. Came out fine.
    This was great. I added the zest from one lemon to the mix and served in pea pods as an app. I get requests to make this more often.
    I made this crab salad of the fly last night. Taste really good. I did not have fresh crab, so I used 2 cans of good crab meat. I also did not have any tarragon. I added lemon zest and a little red onion and was so pleased at the out come.
     
     I then used a french bagguette, that I cut down the middle brushed some ex v olive oil on it and toasted it. While bread was still hot I rubbed a clove of garlic on the bread, used about half the clove, (a tip I picked up from Giada).
     
     My crab sandwich was a huge hit with my husband! I will make it again and again, sooo good!
     
    My husband and I tried this recipe and loved it. The second time we made it, we added a little more celery for that added crunch and it was even better. And for Mother's Day we prepared it for a get-together an it was an instant hit. This recipe is easy to make and we found that it was even better on the second day!
    This was easy to make, doesn't require too many ingredients from the grocery store (that you will never use again) to make and tastes just as good with dried tarragon and chives as it does with fresh. It is surprisingly lite and fresh and good with crackers or on a baguette.
    I needed a quick impromptu dinner for my family, looked in my pantry and saw a couple cans of crab meat. This salad recipe made for a great crab-wich on toasted sourdough. The only thing I would do differently next time is use good quality crab meat; even though I bought the "expensive" canned stuff, I just couldn't completely rinse out that overwhelming "fishy" taste. Not the fault of this recipe, though. In fact, this recipe made the crab I had on hand worth eating. Excellent.
    I add the zest from the lemon and skip the tarragon. It's very important to get fresh crab! The "lump" crab meat is more expensive but it is totally worth it. I've made it several times and it's definitely a crowd pleaser and fast and easy to make.
    The crab taste really comes through. Our grocery store made this to feature their canned refrigerated crab and served it on little endive leaves. Both my 8 year old daughter and I loved it.
    Thank you FNK! My husband and I are fortunate to live by the Chesapeake Bay and have ready access to the infamous blue crab. This crab salad recipe is by far the best. The dressing is light allowing the flavor of the crab to come through. The combination of herbs, etc...especially the tarragon-delicious (the herbs came fresh from our garden). My husband likes "tomato stuffed with crab salad." I prepped our garden tomato by removing the seed and pulp and quartering so the tomato "flowers." I set the "stuffed tomato" on a bed of romaine and arugula and thinly sliced cucumbers (again our garden produce) with a drizzle of the salad dressing, cracked black pepper and extra sprinkle of chive. My husband was impressed and thoroughly enjoyed our dinner.
    Great and easy salad, I also added some cucumber for some extra cruch. Will definitely make it again.
    So good...Very easy to put together. But I would recommend going to a fish peddler and getting the real crab. It's the quality of the crab that makes it so good. Also, it would be great on toast as a sandwich and not just for appetizers. I will definitely make this again soon!
    Wow, this is better than any other crab salad I've had before! I love the addition of the tarragon. I haven't been able to stay out of it since I made it. I will definitely be adding this to my regular recipe file.
    I loved the dijon mustard in this recipe - it added a nice flavor with the mayo and lemon juice. I made this a nice appetizer. Bake some won ton wrappers pushed into a muffin tin at 325 degrees for 13 min. Cool, fill with the crab salad and top with some chopped parsley. A great finger food for a light summer party.
    This is the freshest, easiest summer salad! Don't hesitate to use in imitation crab because it holds up amazingly well. Great in the summer heat.
    Simple and great!
    I made this with imitation crab. It turned out pretty good.
    And this pairs well with Emeril's Corn & Jalapeno Relish!
    Excellent and easy!
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