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Crab salad

Great for summer! All the yummy tastes of crab cakes without the frying. I made a few changes, and next time I would make a few more. I only used 2 tbsp mayo, and it was plenty. I also left out the celery seed, and next time I would leave out the celery. I might replace it with cucumber or something. We used a heaping tsp Old Bay, but it was a little too much for me. I only had maybe 2/3 lb or a little less of crab. I marinated the crab in my homemade Italian dressing. This was great over some romaine lettuce leaves!

Crab Salad (Maryland) – All Recipes

Serves 4 (I think a lot more)


  • 1 lb crabmeat, fresh (can use other suggested seafood)
  • 1 tablespoon Italian dressing (to marinate the crab)
  • 1 teaspoon Old Bay Seasoning (to taste, if prefer spicy go up to 1 tablespoon)
  • 1/2 cup mayonnaise (important to use Dukes or Hellman’s)
  • 1/4 cup red pepper, diced
  • 1/4 cup celery, diced
  • 1 small spring onion, minced
  • 1/4 teaspoon celery seed
  • 1/8 teaspoon dry mustard (Dijon can be subbed)
  • 1/8 teaspoon garlic powder
  • 1 dash Tabasco sauce (add more for additional spicy taste)


  1. Carefully comb through crab meat for any extra shells.
  2. Making sure not to break up crab, marinate crab pieces with Italian dressing for about 1 hour. But if you don’t get a chance, ten minutes works well too.
  3. Mix all other ingredients in a medium bowl thoroughly.
  4. Add crab meat mixture to mayonnaise mixture and mix with spatula, again not to break up pieces.
  5. You can either cool in fridge for an hour or two, or you can eat directly.

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