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Summer Crab Salad with Jumbo Lump

Serves 6 

Ingredients

Dressing:

  • 1/4 cup fresh lemon juice
  • 1/2 cup mayonnaise
  • 1 1/2 teaspoons Old Bay or seafood seasoning
  • Dash of hot sauce optional

Salad:

  • 1/4 cup red onion peeled and thinly sliced or finely diced
  • 1/4 cup celery thinly sliced or finely diced
  • 1/4 cup fresh fennel thinly sliced or finely diced
  • 1 teaspoon lemon zest
  • 1 1/2 lbs. Cameron’s Seafood Jumbo Lump Crab Meat
  • 1/2 cup cherry tomatoes quartered or halved
  • 1/2 cup fresh corn kernels
  • 1 tablespoon fresh chives chopped
  • Salt and pepper to taste

Instructions

  1. Place lemon juice, mayonnaise, seafood seasoning, and hot sauce in a large bowl, whisk to combine the dressing.
  2. Add the red onion, celery, fennel, and lemon juice to the bowl, stir to combine. Right before serving, gently stir in the jumbo lump crab meat, along with half of the tomatoes and corn, being careful to not break up the jumbo lumps.
  3. Transfer the salad to a serving bowl and top chives as well as the remaining tomatoes and corn. Season to taste with salt and pepper.