Lemon Dill Crab Salad (Edit recipe)

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This lemon dill crab salad is fresh, light, and super easy to throw together. Sweet crab, a little crunch from celery, a squeeze of lemon, and fresh dill make it the perfect summer lunch or snack. Pile it on greens, scoop it into lettuce wraps, or eat it straight from the bowl—no judgment.

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PREP TIME

5 minutes

COOK TIME

—

INGREDIENTS

9

Serves: 4

Ingredients

16 oz Lump Crab Meat
0.25 cup Plant-Based Plain Yogurt
2 Tbsp Dijon Mustard
2 Tbsp Lemon Juice
.25 cup Dill, Fresh, chopped
1 whole Green Onion (Scallion), sliced thin
1 pieces Celery, 1 stalk, finely diced
1 tsp Garlic & Herb Seasoning - Primal Palate
1 pinch Salt and Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium bowl, stir together yogurt, mustard, lemon juice, zest, dill, salt, pepper, and any optional seasoning.
Gently fold in the crab meat, celery, and green onion until coated
Chill for 15–20 minutes before serving for best flavor.
Serve Over a bed of mixed greens

Notes

Other ways to enjoy: Stuffed in an avocado half On cucumber slices for a light appetizer As a sandwich on gluten-free bread or lettuce wraps

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	152
Fat:	2 g
Carbohydrates:	5 g
Protein:	25 g
Cholesterol:	130 g
Sodium:	689 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.