25+ Hearty Crab Lunch Recipes for Every Occasion

Crab meat is a seafood delicacy that adds a touch of elegance and sweetness to any dish.

Whether you’re a seafood enthusiast or looking to try something new, crab can be the star of your lunch.

From light salads and refreshing wraps to hearty chowders and indulgent stuffed mushrooms, crab is versatile and can elevate any meal.

In this article, we’ve curated a list of 25+ mouthwatering crab lunch recipes, perfect for those who enjoy the delicate, sweet flavor of this ocean treasure.

Whether you’re preparing for a light bite or a satisfying meal, these recipes will inspire your next crab-filled lunch.

25+ Hearty Crab Lunch Recipes for Every Occasion

Crab is not only a delicious and nutritious choice, but it also offers endless possibilities for creative and flavorful meals.

From quick and easy dishes to more elaborate recipes, there’s a crab lunch recipe for every occasion.

These 25+ crab lunch recipes are designed to inspire you to incorporate more crab into your meals, whether you’re craving something light, hearty, or indulgent.

With such variety, you’ll never run out of fresh ideas for enjoying this tasty seafood.

So, get cooking and enjoy these delectable crab dishes that are sure to impress your taste buds and your guests!

Crab Salad with Avocado and Lemon Dressing

This refreshing crab salad combines tender crab meat with creamy avocado and a zesty lemon dressing, making it the perfect light lunch. The combination of crunchy cucumber, fresh herbs, and a tangy dressing will make this crab salad a delightful, low-carb meal option. Perfect for those seeking a quick yet elegant lunch to enjoy on a warm day.

Ingredients:

• 8 oz fresh or canned crab meat, drained
• 1 ripe avocado, diced
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1 tbsp fresh dill, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the crab meat, diced avocado, cucumber, red onion, and dill.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
3. Pour the dressing over the crab salad mixture and gently toss to combine.
4. Serve immediately or refrigerate for about 10 minutes before serving for a chilled version.

This crab salad is the perfect balance of creamy, crunchy, and tangy flavors, making it an excellent lunch option for any occasion. The avocado adds a rich texture, while the lemon dressing brightens the dish. Whether you’re enjoying it on its own or serving it with crackers or a side of greens, this salad will leave you feeling refreshed and satisfied. It’s an ideal meal for those looking to indulge in the delicacies of crab without feeling weighed down.

Crab and Corn Chowder

Crab and Corn Chowder is a rich, comforting soup packed with sweet crab meat, corn, and creamy potatoes. This recipe blends the delicate flavor of crab with the sweetness of corn, making it a filling yet light lunch option that’s perfect for cooler days. The creaminess of the chowder, balanced by a hint of seasoning, will leave you craving more.

Ingredients:

• 1 lb fresh crab meat
• 2 cups fresh or frozen corn kernels
• 3 medium potatoes, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil and butter over medium heat. Add the onion and garlic, and sauté until soft and fragrant.
2. Add the diced potatoes, corn, and chicken broth to the pot. Bring to a boil, then reduce to a simmer. Let it cook for about 15-20 minutes, until the potatoes are tender.
3. Stir in the heavy cream and bring the soup back to a simmer. Add the crab meat and cook for an additional 5-7 minutes, allowing the flavors to meld together.
4. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

Crab and Corn Chowder is a deliciously hearty yet satisfying dish that brings the comforting flavors of sweet corn and tender crab meat together in one bowl. The creaminess of the chowder makes it indulgent without being overwhelming, and it’s a perfect balance of flavors for a warming lunch. Paired with some crusty bread, it’s an excellent way to enjoy crab in a cozy and comforting meal. This chowder will quickly become a favorite for those looking for a satisfying lunch with a touch of elegance.

Crab-Stuffed Avocados

Crab-stuffed avocados are an elegant yet simple dish that brings together the richness of ripe avocado with the delicate flavor of crab. These avocado halves are stuffed with a crab salad, enhanced with fresh herbs and a touch of mayonnaise. It’s a delicious and visually appealing lunch option that’s easy to prepare and perfect for a light, protein-packed meal.

Ingredients:

• 2 ripe avocados, halved and pitted
• 8 oz fresh or canned crab meat, drained
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp fresh cilantro, chopped
• 1 tbsp red onion, finely diced
• Salt and pepper to taste

Instructions:

1. In a medium bowl, combine the crab meat, mayonnaise, Dijon mustard, lemon juice, cilantro, and red onion. Mix until the ingredients are well incorporated.
2. Season with salt and pepper to taste.
3. Scoop out a little bit of the center of each avocado half to create a small cavity for the crab mixture.
4. Spoon the crab salad into the avocado halves, filling them generously.
5. Serve immediately or chill for about 15 minutes before serving.

These crab-stuffed avocados are a deliciously light yet filling meal that’s perfect for lunch or as a starter to a larger meal. The creamy avocado complements the savory crab salad, and the touch of Dijon mustard and lemon juice adds a delightful tang. This dish is not only visually impressive but also packed with healthy fats and protein, making it a nutritious option. Whether you’re looking to impress guests or simply enjoy a tasty lunch, these stuffed avocados will not disappoint.

Crab and Cucumber Sandwiches

These crab and cucumber sandwiches are a refreshing and light lunch option, combining delicate crab meat with the crisp, cool crunch of cucumber. The creamy dressing ties it all together, making this sandwich a perfect midday meal. Served on fresh, soft bread, it’s a delightful dish that’s both easy to prepare and sophisticated in flavor.

Ingredients:

• 8 oz fresh or canned crab meat, drained
• 1 cucumber, thinly sliced
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste
• 4 slices of soft white or whole wheat bread
• Fresh parsley, for garnish (optional)

Instructions:

1. In a medium bowl, combine the crab meat, mayonnaise, lemon juice, dill, salt, and pepper. Mix well until all ingredients are evenly coated.
2. Lay out the slices of bread and layer one slice of cucumber on each piece.
3. Spoon the crab mixture generously over the cucumber slices.
4. Top with the second slice of bread to form a sandwich.
5. Garnish with fresh parsley if desired, and serve immediately.

These crab and cucumber sandwiches are a great way to enjoy the delicate flavor of crab in a simple yet satisfying way. The cool crunch of the cucumber pairs beautifully with the creamy crab mixture, and the fresh dill adds a fragrant, herbaceous note. This is a perfect sandwich for a casual lunch or to serve at gatherings, offering a light yet flavorful alternative to traditional sandwiches. It’s quick, easy, and sure to impress anyone who tries it.

Crab Macaroni Salad

Crab macaroni salad is a hearty and delicious dish that combines tender crab meat with creamy pasta and vegetables. This twist on the classic macaroni salad is elevated by the sweet crab, adding a touch of elegance to a comfort food favorite. Whether you’re hosting a gathering or enjoying a family meal, this crab macaroni salad is sure to be a hit.

Ingredients:

• 8 oz elbow macaroni, cooked and drained
• 8 oz fresh or canned crab meat, drained
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 cup red bell pepper, diced
• 1/4 cup celery, diced
• 1/4 cup green onions, chopped
• Salt and pepper to taste

Instructions:

1. Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooked pasta, crab meat, red bell pepper, celery, and green onions.
3. In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper to create the dressing.
4. Pour the dressing over the pasta mixture and stir to combine thoroughly.
5. Chill in the refrigerator for at least 30 minutes before serving.

This crab macaroni salad is the perfect dish for any lunch or picnic. The creamy dressing and sweet crab elevate the classic macaroni salad, making it a more sophisticated and satisfying meal. The crunch of fresh vegetables adds texture, and the lemony dressing gives the salad a refreshing zing. This dish can easily be made ahead of time, allowing the flavors to meld, and is ideal for meal prep or large gatherings. It’s a must-try for anyone looking to add a seafood twist to their salad repertoire.

Crab and Spinach Stuffed Mushrooms

Crab and spinach stuffed mushrooms are a delicious and elegant option for a light lunch. These bite-sized treats are packed with savory crab meat, spinach, and creamy cheese, all stuffed into large mushroom caps. They’re perfect for a quick lunch or as an appetizer for a special occasion, and their rich flavor will surely impress.

Ingredients:

• 12 large white mushrooms, stems removed
• 8 oz fresh or canned crab meat, drained
• 1/2 cup fresh spinach, chopped
• 1/4 cup cream cheese, softened
• 1/4 cup Parmesan cheese, grated
• 1 clove garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the mushroom caps on a baking sheet, gill side up.
2. Heat olive oil in a skillet over medium heat and sauté the garlic and chopped spinach until the spinach is wilted and tender, about 2-3 minutes.
3. In a mixing bowl, combine the crab meat, spinach mixture, cream cheese, Parmesan cheese, salt, and pepper. Mix until smooth and well incorporated.
4. Spoon the crab and spinach mixture into the mushroom caps, pressing it down lightly to fill each cap generously.
5. Bake in the preheated oven for 15-20 minutes, until the mushrooms are tender and the stuffing is golden brown.
6. Garnish with fresh parsley before serving.

Crab and spinach stuffed mushrooms are a delightful combination of savory flavors and textures, making them an excellent lunch choice. The mushrooms are tender and flavorful, while the crab and spinach stuffing is creamy and rich. These stuffed mushrooms are perfect for a light lunch or as a savory snack to share with friends and family. They can also be easily adapted to serve as an appetizer at a dinner party. With their easy preparation and sophisticated taste, these stuffed mushrooms will quickly become a favorite.

Crab Cakes with Lemon Garlic Aioli

These crab cakes are a classic, offering the sweet, delicate taste of crab in a crispy golden crust. Paired with a tangy lemon garlic aioli, they make for a fantastic lunch option that’s light yet filling. Whether served with a simple salad or as a sandwich, these crab cakes will be a hit at any table.

Ingredients:

• 1 lb fresh crab meat, drained
• 1/4 cup breadcrumbs
• 1 egg, beaten
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp fresh parsley, chopped
• 1/2 tsp Old Bay seasoning
• 2 tbsp olive oil (for frying)
• Salt and pepper to taste

For the Lemon Garlic Aioli:

• 1/4 cup mayonnaise
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 1 tsp lemon zest
• Salt and pepper to taste

Instructions:

1. In a bowl, combine crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, parsley, Old Bay seasoning, salt, and pepper. Gently mix until the ingredients are well incorporated.
2. Form the mixture into small patties, about 2 inches wide.
3. Heat olive oil in a skillet over medium heat. Cook the crab cakes for 3-4 minutes on each side until golden brown and crispy.
4. For the aioli, combine the mayonnaise, minced garlic, lemon juice, lemon zest, salt, and pepper in a small bowl. Stir until smooth.
5. Serve the crab cakes with a generous dollop of the lemon garlic aioli.

These crab cakes with lemon garlic aioli offer a wonderful balance of flavors and textures. The crispy exterior and tender interior of the cakes complement the creamy, zesty aioli, making this dish both satisfying and refreshing. The crab cakes can be enjoyed on their own or as a sandwich filling, making them a versatile option for lunch. Whether you’re craving something light or a bit more indulgent, this recipe is sure to please.

Crab and Mango Lettuce Wraps

Crab and mango lettuce wraps are a light and flavorful lunch option, perfect for those seeking something fresh and healthy. The sweetness of ripe mango pairs beautifully with the savory crab meat, and the crisp lettuce provides the perfect wrap. This recipe is quick to assemble and makes for a refreshing, low-carb meal.

Ingredients:

• 8 oz fresh crab meat, drained
• 1 ripe mango, diced
• 1/4 cup red bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp olive oil
• 8 large lettuce leaves (such as butter lettuce or Romaine)
• Salt and pepper to taste

Instructions:

1. In a medium bowl, combine the crab meat, diced mango, red bell pepper, red onion, cilantro, lime juice, olive oil, salt, and pepper. Gently toss to mix all ingredients.
2. Lay out the lettuce leaves and spoon the crab and mango mixture into the center of each leaf.
3. Carefully fold the lettuce around the filling to form a wrap.
4. Serve immediately, garnished with additional cilantro if desired.

These crab and mango lettuce wraps are the epitome of a refreshing and light lunch. The sweetness of the mango and the delicate flavor of the crab pair wonderfully, while the lettuce wraps offer a satisfying crunch. This recipe is not only quick and easy to make, but it’s also incredibly healthy, making it a great choice for anyone looking for a light, nutrient-packed meal. These wraps are perfect for summer lunches, picnics, or even meal prep for a busy week.

Crab and Sweet Potato Hash

This crab and sweet potato hash is a comforting and flavorful lunch option that combines the earthiness of roasted sweet potatoes with the delicate taste of crab. It’s a hearty dish that’s perfect for those looking for something satisfying but still light. The crispy edges of the sweet potato and the tender crab make for a delightful contrast in texture.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 8 oz fresh crab meat, drained
• 1/4 cup red bell pepper, diced
• 1/4 cup onion, diced
• 1/4 cup fresh spinach, chopped
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 eggs (optional, for topping)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, paprika, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until golden and crispy on the edges.
2. While the sweet potatoes are roasting, heat a skillet over medium heat and sauté the red bell pepper and onion until soft, about 5 minutes.
3. Add the crab meat to the skillet and cook for another 2-3 minutes until warmed through.
4. Add the roasted sweet potatoes to the skillet, tossing to combine.
5. Stir in the spinach and cook for another 2 minutes until wilted.
6. If desired, fry eggs in a separate pan and place on top of the crab and sweet potato hash before serving.

Crab and sweet potato hash is a hearty yet healthy dish that combines rich, savory flavors with a touch of sweetness. The crispy sweet potatoes pair wonderfully with the tender crab, and the addition of fresh spinach adds a burst of color and nutrients. This dish is versatile, perfect for a cozy lunch or brunch, and can easily be adapted to suit different dietary preferences. It’s a filling and flavorful meal that will leave you feeling satisfied without being overly heavy.

Crab and Avocado Toast

Crab and avocado toast is a quick, flavorful, and nutritious lunch option. The creamy avocado serves as a rich base, complementing the delicate flavor of fresh crab meat. Topped with a squeeze of lemon and a sprinkle of herbs, this dish offers a satisfying balance of textures and flavors in every bite.

Ingredients:

• 1 ripe avocado
• 8 oz fresh crab meat, drained
• 2 slices of whole-grain or sourdough bread, toasted
• 1 tbsp lemon juice
• 1 tbsp fresh cilantro or parsley, chopped
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Toast the slices of bread until golden and crispy.
2. In a bowl, mash the avocado with lemon juice, salt, and pepper until smooth.
3. Spread the mashed avocado evenly over the toasted bread.
4. Top the avocado with the fresh crab meat, spreading it out evenly.
5. Sprinkle fresh cilantro or parsley on top and add red pepper flakes for an extra kick, if desired.
6. Serve immediately, garnished with additional herbs or a squeeze of lemon juice.

This crab and avocado toast is a perfect combination of creamy, fresh, and savory flavors. The rich avocado pairs wonderfully with the sweet, delicate crab, making it a light yet satisfying lunch. This recipe is quick and easy to prepare, making it ideal for a nutritious midday meal or a delicious snack. It’s also versatile and can be customized with different herbs and seasonings to suit your taste, ensuring that each bite is just as delightful as the last.

Crab Salad with Citrus Vinaigrette

A crab salad with citrus vinaigrette brings the bright, tangy flavors of citrus together with the sweet, tender crab meat. The fresh vegetables add a satisfying crunch, and the vinaigrette ties the dish together with a zesty finish. This refreshing salad makes for a perfect light lunch or starter, especially on warmer days.

Ingredients:

• 8 oz fresh crab meat, drained
• 1 cup mixed greens (arugula, spinach, or lettuce)
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1/2 bell pepper, diced
• 1/4 cup avocado, diced
• 1 tbsp olive oil
• 1 tbsp fresh orange juice
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the crab meat, mixed greens, cucumber, red onion, bell pepper, and avocado.
2. In a small bowl, whisk together olive oil, orange juice, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
3. Drizzle the vinaigrette over the salad and toss gently to combine.
4. Serve immediately, garnished with additional citrus wedges or herbs if desired.

This crab salad with citrus vinaigrette is a bright, refreshing dish that’s perfect for a light lunch. The sweetness of the crab meat is beautifully complemented by the tangy vinaigrette, while the crunchy vegetables add texture and freshness. The citrus dressing not only enhances the flavors but also provides a refreshing finish. It’s a simple yet elegant dish that can be prepared in minutes, making it a great option for a quick, healthy meal. The versatility of this salad allows it to be adapted with other seasonal vegetables or herbs, making it perfect for any occasion.

Crab and Corn Chowder

Crab and corn chowder is a comforting and hearty soup that blends sweet corn with tender crab meat in a creamy base. The chowder’s rich texture is balanced by the fresh flavors of the crab and corn, making it a satisfying meal perfect for cooler days. This soup is both comforting and light, offering a great way to enjoy seafood in a warming, flavorful dish.

Ingredients:

• 8 oz fresh crab meat, drained
• 2 cups corn kernels (fresh or frozen)
• 1 small onion, diced
• 1 clove garlic, minced
• 2 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tbsp butter
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the diced onion and garlic and sauté for 3-4 minutes until soft and fragrant.
2. Add the corn and cook for another 2 minutes. Pour in the broth and bring the mixture to a simmer. Let it cook for 5-7 minutes until the corn is tender.
3. Stir in the heavy cream and thyme, and continue to simmer for an additional 5 minutes.
4. Gently fold in the crab meat and cook until heated through, about 2-3 minutes.
5. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This crab and corn chowder is a delicious and satisfying soup, perfect for a cozy lunch or dinner. The sweetness of the corn and the delicate flavor of the crab shine through in the creamy broth, creating a comforting dish that feels indulgent yet light. The addition of fresh thyme adds depth to the flavor, and the soup can be easily customized with more vegetables or seasonings to your liking. This chowder is a great way to enjoy the flavors of the sea in a warming, hearty meal that will surely become a favorite.

Crab Stuffed Mushrooms

Crab stuffed mushrooms are a savory, bite-sized treat perfect for a light lunch or appetizer. The earthy mushrooms provide a flavorful base for a creamy, crab-filled stuffing, seasoned with herbs and spices. These stuffed mushrooms are elegant, easy to prepare, and bursting with flavor, making them an excellent choice for a quick yet satisfying meal.

Ingredients:

• 12 large white or cremini mushrooms, stems removed and cleaned
• 8 oz fresh crab meat, drained
• 1/4 cup breadcrumbs
• 2 tbsp cream cheese, softened
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp fresh parsley, chopped
• 1/2 tsp garlic powder
• 1/4 tsp Old Bay seasoning
• Salt and pepper to taste
• 2 tbsp olive oil (for drizzling)

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange the mushroom caps on a baking sheet lined with parchment paper.
2. In a bowl, mix the crab meat, breadcrumbs, cream cheese, mayonnaise, Dijon mustard, parsley, garlic powder, Old Bay seasoning, salt, and pepper until well combined.
3. Spoon the crab mixture into each mushroom cap, pressing gently to fill them.
4. Drizzle the stuffed mushrooms with olive oil and bake in the oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown on top.
5. Serve immediately, garnished with additional parsley if desired.

Crab stuffed mushrooms are the perfect combination of rich and savory flavors, with the delicate crab filling complementing the earthy mushrooms. These bite-sized treats are easy to make and are sure to impress at any lunch or gathering. Whether served as an appetizer or a light lunch, they are an ideal choice for anyone looking for a flavorful, satisfying meal without the heaviness. These stuffed mushrooms can be prepped ahead of time and baked when ready to serve, making them a convenient and elegant option for busy days.

Crab, Cucumber, and Rice Paper Rolls

Crab, cucumber, and rice paper rolls are a fresh and light lunch option, offering a burst of flavors and textures. The combination of tender crab meat, crunchy cucumber, and soft rice paper creates a satisfying, healthy meal. These rolls are easy to assemble, making them perfect for meal prep or a quick lunch.

Ingredients:

• 8 oz fresh crab meat, drained
• 1 cucumber, julienned
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup rice vermicelli noodles (optional)
• 6-8 rice paper wrappers
• 1 tbsp lime juice
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1/2 tsp sesame oil

Instructions:

1. Prepare the rice vermicelli noodles according to the package instructions (optional). Drain and set aside.
2. In a small bowl, mix the lime juice, soy sauce, hoisin sauce, and sesame oil to create a dipping sauce.
3. To assemble the rolls, fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 seconds, or until it becomes soft and pliable.
4. Place the softened rice paper on a clean surface. In the center, layer the crab meat, cucumber, mint, cilantro, and a small handful of rice noodles (if using).
5. Carefully fold in the sides of the rice paper, then roll it tightly from the bottom to enclose the filling. Repeat with the remaining rice papers and ingredients.
6. Serve the rolls with the dipping sauce on the side.

These crab, cucumber, and rice paper rolls are a healthy, fresh, and satisfying lunch option that’s perfect for a light yet flavorful meal. The combination of tender crab, crunchy cucumber, and fragrant herbs creates a delightful contrast of textures, while the dipping sauce adds a tangy kick. They are easy to prepare, making them ideal for meal prep, picnics, or a quick lunch. These rolls are low in calories but packed with nutrients, offering a light and satisfying option that doesn’t compromise on flavor.

Crab and Potato Salad

Crab and potato salad is a hearty, comforting lunch dish that combines tender potatoes with sweet, succulent crab meat. Tossed in a creamy dressing, this salad is a flavorful and filling option that can be enjoyed as a main course or a side dish. It’s the perfect balance of creamy, savory, and fresh ingredients, ideal for any time of the year.

Ingredients:

• 2 cups cooked potatoes, cubed (about 2 medium potatoes)
• 8 oz fresh crab meat, drained
• 1/4 cup celery, diced
• 1/4 cup red onion, diced
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp fresh dill, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large mixing bowl, combine the cubed potatoes, crab meat, celery, and red onion.
2. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, dill, salt, and pepper.
3. Pour the dressing over the potato and crab mixture and gently toss to coat all the ingredients evenly.
4. Garnish with fresh parsley and serve chilled or at room temperature.

Crab and potato salad is a creamy, satisfying dish that combines the rich flavor of crab with the heartiness of potatoes. The creamy dressing ties everything together while the fresh dill and lemon juice add a burst of flavor. This salad is versatile and can be served as a main dish or a side, making it an excellent choice for any meal. It’s a great way to incorporate seafood into a comforting dish, and its simplicity and freshness make it a go-to option for a quick, filling lunch.

Note: More recipes are coming soon!