How to Make Crab Salad 

Before learning how to make crab salad, think about what type of crab you want to use in it. Hard shell and soft shell crabs are available alive in our fish markets today. Both may be the same species of crab but soft shell crabs are caught during the molting season. This is when the old shells have been shed and the new shell underneath is still soft and tender.

Either type of crab should be purchase alive with large claws intact. The soft shelled crab is used for broiling and frying. The hard shell crab is generally used only for the meat which is removed after cooking. If learning how to make crab salad, this is the meat which you would use. Most people prefer to purchase this freshly cooked crab chilled from the local fish market rather than doing the cooking themselves.

After you have learned how to make crab salad, you will find your preference of the type of crab and how you like to purchase it. For convenience, crab also can be purchased frozen or in cans. Most of the time these can be easily substituted in your salad recipe. The thing to remember about canned crab is that it might be packed in liquid. If this is the case, you will need to drain it and measure the crab meat as specified in the recipe.

You might want to know how to make crab salad for a crowd; a party, carry in, church super, etc. Quite often under these circumstances we have to conscious of the cost. Imitation crab is a good choice for these occasions being that it is more economical. The flavor is very good and some cannot tell any difference. I have actually had people tell me they like it better.

If you want to know how to make crab salad just let your imagination run wild. For delicious crab recipes combine crab with various types of vegetables. Crab also goes well with many different kinds of pasta. You can mix crab in a mayonnaise dressing or a simple lemon or vinegar with oil. Crab salads also make great molded congealed salad recipes.


  • 16 Ounces thin egg noodles
  • 20 Ounces canned crab meat
  • 2 Teaspoons lemon juice
  • ½ Cup chopped green onion
  • ½ Cup finely chopped celery


  • 2 Teaspoons lemon juice
  • ¾ Cup mayonnaise
  • ½ Cup sour cream
  • 2 Tablespoons Dijon mustard
  • 3 Tablespoons dill weed
  • ¼ Teaspoon seasoned salt

For the dressing combine the 2 teaspoons of lemon juice, mayonnaise, sour cream, mustard, dill and seasoned salt. Mix until smooth and well blended. Set aside

Cook egg noodles until tender, drain and rinse under cold water until cold and drain thoroughly.

In a large bowl, sprinkle 2 teaspoons of lemon juice on crab meat. Add the noodles, green onions and celery. Fold the dressing into the seafood mixture and stir to coat.


Some crab salad recipes are combined with vegetables for delicious flavor this is good to know when learning how to make crab salad.

  • ½ Cup mayonnaise
  • ½ Cup sour cream
  • 1 Tablespoon Dijon mustard
  • 1 Teaspoon lemon juice
  • 1 Tablespoon Worcestershire sauce
  • ¼ Cup finely minced celery
  • ¼ Cup drained minced capers
  • 1 Minced hardboiled egg
  • 2 Tablespoons drained minced pimento
  • 1 Tablespoon minced parsley
  • 1 Head leaf lettuce
  • 2 Chilled ripe avocados, halved seeded and peeled
  • 2 Packages (6 ounces each) drained crabmeat
  • 4 Chilled drained artichoke hearts
  • 4 Chilled plum tomatoes peeled
  • 16 Chilled pitted black olives
  • 4 Chilled hard cooked eggs

In a mixing bowl combine the mayonnaise, sour cream, mustard, lemon juice and Worcestershire sauce; blend well.

Stir in celery, capers 1 minced egg, pimento and parsley; blend well and chill.

Arrange leaves of the lettuce on four salad plates; place 1 avocado half on each plate.

Divide the crabmeat among the 4 avocado halves; spoon ¼ of the dressing over each avocado half.

Sprinkle each with paprika and place ½ of tomato at each end of avocado half.

Cut each artichoke in half and place on each side of the avocado.Cut hard boiled eggs in quarters and arrange around the plate.

Place 1 whole black olive along side of each egg quarter.

Serve immediately.


This is one of the crab salads which is served hot.

  • 4 Hard boiled eggs sliced
  • 1 Pound of fresh or frozen crabmeat
  • ½ Cup toasted almonds
  • 1 finely chopped pimiento
  • Salt/ pepper
  • 1 Can condensed cream of celery soup (do not dilute)
  • Bread crumbs
  • Melted butter

Preheat oven to 375F degrees.

Combine all ingredients and place in a lightly greased casserole dish.Cover lightly with bread crumbs; drizzle with a little melted butter.

Bake for 25 minutes and serve on a leaf of lettuce; garnish with tomato wedges.


This large crowd size crab salad is more economical to make by using imitation crab; it will make about 18 servings.

  • 6 to 7 Pounds imitation crab meat
  • 6 Chopped hard boiled eggs
  • 6 Stalks finely chopped celery
  • 3 Cups mayonnaise
  • ¼ Cup plus 2 tablespoons fresh lemon juice
  • 2 Tablespoons curry powder
  • 2 Heads green leaf lettuce
  • Garnishes: Boiled egg halves, Olives, Paprika, radishes

Combine first 3 ingredients and blend well.
Add mayonnaise, lemon juice and curry powder; stir in gently.
Serve on lettuce leaves; garnish