Ina Garten Crab Salad

The ingredients for Ina Garten crab salad include celery, scallions, Dijon mustard, lemon juice, mayonnaise, and fresh lump crabmeat. It has a delicate, delicate texture and is tart, creamy, and bright. The dish’s main ingredient, sweet, succulent crab, is complemented by crisp, reviving veggies and zesty flavors, hence the name.

Ingredients:

• Use 1 pound lump crabmeat, fresh and picked clean.
• Stir in ½ cup good-quality mayonnaise.
• Squeeze 2 tablespoons fresh lemon juice.
• Mix 1 teaspoon Dijon mustard.
• Chop ½ cup celery, finely for crunch.
• Slice 2 scallions, thin and bright.
• Season with ½ teaspoon kosher salt.
• Sprinkle ¼ teaspoon black pepper.

How To Make Ina Garten Crab Salad

1. Remove any shells from the crabmeat by gently picking it over.
2. In a medium bowl, place the crabmeat to chill.
3. In a small bowl, whisk together the Dijon mustard, lemon juice, and mayonnaise.
4. Toss the crabmeat with the sliced scallions and chopped celery.
5. Evenly cover the crab mixture with the creamy dressing.
6. Season to taste with freshly ground pepper and kosher salt.
7. With a soft spatula, gently stir everything together.
8. To keep the bowl fresh, cover it with plastic wrap.
9. Put it in the refrigerator for ten minutes or so.
10. Serve it cold with crusty bread, crackers, or greens.

Ina Garten Crab Salad Recipe Tips:

• Crab and Avocado Salad Twist. For a rich, buttery texture that goes well with soft crab, add creamy chopped avocado. Gently mix one ripe avocado into the cooled salad after chopping it into bite-sized chunks. The delicate, mellow flavor of the avocado creates a beautiful contrast with the vibrant lemon and Dijon. Before serving, add a dash of crushed red pepper or smoky paprika for flare.
• Refreshing Lemon-Dill Crab Salad. For strong, zesty aromas, add additional lemon zest and finely chopped dill to this traditional dish. For an immediate garden-fresh scent, add a teaspoon of lemon zest and one tablespoon of fresh dill. The sweetness of the crab and the creamy dressing base go very well with the herbaceous flavors of the dill. With each crisp, cold mouthful, this new twist tastes like summer by the sea, light and vibrant.
• Crab Salad Fusion with Citrus and Herbs. For a juicy, citrusy twist on the traditional crab dish, combine it with fresh orange and grapefruit segments.Cut one orange and half a grapefruit into small, soft pieces after peeling and segmenting them. For a crisp, colorful salad, gently toss the citrus with the crab, celery, scallions, and dressing. Light and fragrant, this juicy, herb-accented version is ideal for special brunch occasions or garden lunches.

How To Store & Reheat Leftovers?

1. 📦In The Fridge: Keep crab salad in an airtight container in the fridge. Consume it within two days for best freshness.
2. ❄️ In The Freezer: Avoid freezing, as mayonnaise and crab separate when thawed. It ruins texture and fresh, delicate flavors completely.
3. 🔥 To Reheat: Never heat this salad. It’s meant to be served chilled, preserving its creamy, fresh, and tender texture.

Ina Garten Crab Salad Recipe Nutrition Facts

Calories total: 960 calories in the full recipe.
Protein total: 96 grams from the fresh lump crabmeat.
Total fat: 64 grams, mostly from mayonnaise.
Saturated fat: 10 grams, mainly from mayonnaise.
Cholesterol: 410 milligrams, primarily from lump crabmeat.
Carbohydrates total: 14 grams in the entire recipe.
Fiber: 2 grams, mostly from celery and scallions.
Sugars: 4 grams naturally from celery and scallions.
Vitamin C: 30 milligrams from lemon juice, celery, and scallions.
Vitamin A: 800 IU from celery and scallions.
Calcium: 260 milligrams mainly from crabmeat.
Iron: 6 milligrams, mostly from crabmeat.
Potassium: 1,400 milligrams, from crabmeat, lemon juice, celery, and scallions.
Sodium: 2,000 milligrams, from kosher salt, crabmeat, and mayonnaise.
Omega-3 fatty acids: 1.2 grams, naturally in lump crabmeat.
Vitamin B12: 22 micrograms, packed into the crabmeat.
Zinc: 10 milligrams, highly concentrated in fresh crabmeat.
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Try More Recipes:

• Ina Garten Mexican Chicken Soup
• Ina Garten Wild Rice Salad
• Ina Garten Lemon Blueberry Bread
• Ina Garten Fennel Orange Salad

Ina Garten Crab Salad

Author: Dhouha Bakhouch Cooking Method:Toss and chill (no cooking!) Cuisine:Mexican American UK Courses:Recipes

Difficulty:BeginnerPrep time: 15 minutesCook time: minutesRest time: 10 minutesTotal time: 25 minutesCooking Temp: CServings:4 servingsEstimated Cost: $Calories:Each portion offers around 240 calories kcal Best Season:Available

Description

The ingredients for Ina Garten crab salad include celery, scallions, Dijon mustard, lemon juice, mayonnaise, and fresh lump crabmeat. It has a delicate, delicate texture and is tart, creamy, and bright. The dish’s main ingredient, sweet, succulent crab, is complemented by crisp, reviving veggies and zesty flavors, hence the name.

Ingredients

• Use 1 pound lump crabmeat, fresh and picked clean.
• Stir in ½ cup good-quality mayonnaise.
• Squeeze 2 tablespoons fresh lemon juice.
• Mix 1 teaspoon Dijon mustard.
• Chop ½ cup celery, finely for crunch.
• Slice 2 scallions, thin and bright.
• Season with ½ teaspoon kosher salt.
• Sprinkle ¼ teaspoon black pepper.

Instructions

1. Remove any shells from the crabmeat by gently picking it over.
2. In a medium bowl, place the crabmeat to chill.
3. In a small bowl, whisk together the Dijon mustard, lemon juice, and mayonnaise.
4. Toss the crabmeat with the sliced scallions and chopped celery.
5. Evenly cover the crab mixture with the creamy dressing.
6. Season to taste with freshly ground pepper and kosher salt.
7. With a soft spatula, gently stir everything together.
8. To keep the bowl fresh, cover it with plastic wrap.
9. Put it in the refrigerator for ten minutes or so.
10. Serve it cold with crusty bread, crackers, or greens.

Keywords:Ina Garten Crab Salad