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Crab Salad Recipe

Crab Salad

Food Network Kitchens

From Food Network Kitchens

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

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  • on April 08, 2012

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    bland and salty.

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  • on November 06, 2011

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    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

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  • on September 01, 2011

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    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.

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  • on June 17, 2011

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    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.

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  • on June 06, 2011

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    Tasty and easy! Will definitely keep making this recipe.

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  • on May 15, 2011

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    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!

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  • on April 18, 2011

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    I didn't care for this much. There are much better crab salad recipes out there.

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  • on January 11, 2011

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    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.

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  • on November 22, 2010

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    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.

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  • on September 03, 2010

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    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!

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