Instructions
1. Prepare the Crab:
If using crab sticks, gently pull them apart with your fingers into flaky pieces. For chunk-style, give it a rough chop. Place the crab in a large mixing bowl.
2. Combine Ingredients:
Add the minced celery, minced shallot, mayonnaise, dill, paprika, salt, and pepper to the bowl with the crab.
3. Mix Gently:
Using a spatula or a large spoon, gently fold all the ingredients together until everything is evenly coated with the dressing. Be careful not to overmix, as you want to maintain a light texture.
4. Chill to Meld Flavors:
For the best flavor, cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to blend beautifully and the salad to become nicely chilled.
5. Serve and Enjoy:
Serve the crab salad cold.
As a Sandwich: On toasted bread, a croissant, or in a wrap with lettuce.
With Crackers: As a dip or topping for your favorite crackers.
In a Lettuce Cup: For a low-carb option.
On its Own: As a simple, refreshing salad.
Chef’s Tips & Variations
For a Lighter Touch: Substitute Greek yogurt for half of the mayonnaise.
Add Fresh Herbs: 1-2 tablespoons of freshly chopped dill or parsley will brighten the flavor significantly.
Add a Crunch: For extra texture, stir in 2-3 tablespoons of finely chopped red bell pepper or a handful of capers.
A Zesty Kick: A squeeze of fresh lemon juice or a teaspoon of Dijon mustard added to the dressing can add a wonderful depth of flavor.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
