Serve chilled for the best taste.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Avoid freezing, as the mayo-based dressing may separate when thawed.
Variations
Spicy Crab Salad: Add diced jalapeños or a dash of cayenne for extra heat.
Asian-Inspired: Swap the mayo for a mix of soy sauce, sesame oil, and a touch of sriracha.
Low-Carb: Serve over cucumber slices or mixed greens for a keto-friendly meal.
FAQ
1. Can I use canned crab meat for this recipe?
Yes! Just be sure to drain it well before using.
2. How do I make it dairy-free?
Simply use a dairy-free mayonnaise or a combination of avocado and olive oil.
3. What’s the best way to serve crab salad?
It’s great in sandwiches, wraps, stuffed in avocados or tomatoes, or even as a dip with crackers!
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