Comforting Paula Deen Crab Salad
Ingredients
- 1 lb lump crab meat, picked over for shells
- 2 large hard-boiled eggs, peeled and chopped
- 2 ribs celery, finely diced
- 1/4 cup red onion, minced
- 1 cup real mayonnaise (like Duke's or Hellmann's)
- 1 tbsp fresh lemon juice
- 1 tsp Old Bay Seasoning
- 1/2 tsp freshly ground black pepper
- 1/4 tsp salt, or to taste
- 1 tbsp fresh parsley or dill, chopped (optional)
Instructions
- In a large bowl, gently place the lump crab meat. In a separate, smaller bowl, whisk together the mayonnaise, lemon juice, Old Bay, pepper, and salt to create the dressing.
- Add the chopped hard-boiled eggs, diced celery, and minced red onion to the crab meat.
- Pour about three-quarters of the dressing over the crab mixture. Using a rubber spatula, gently fold the ingredients together until just combined. Be careful not to break up the lumps of crab. Add more dressing if needed.
- Gently fold in the optional fresh herbs.
- Cover the bowl and refrigerate for at least 30 minutes to an hour to allow the flavors to meld. Serve cold.
Notes
For the best texture, chill your mixing bowl in the freezer for 10 minutes before you start. This helps keep the crab meat firm.