Elegant Crab Salad

A cross between a seafood and Waldorf salad, this cool and crisp recipe is perfect for an elegant ladies brunch, or a hot day when you feel like making something special.


Crab Salad

Crab Salad

  • 1/3 Cup Walnuts
  • 3 Tbs Mayonnaise
  • 2 Tbs Olive Oil
  • 4 Tsp Lemon Juice
  • 1 1/2 Tbs Dijon Mustard
  • 4 Tbs Finely Diced Celery
  • 4 Tbs Finely Diced Granny Smith Apple
  • 8 Oz. Lump Crabmeat
  • Salt and Pepper


  1. Preheat the oven to 350 degrees F.
  2. Spread the walnuts on a pie or cake pan and toast for 8 minutes, until fragrant.  
  3. Transfer to a plate and let cool. Coarsely chop the walnuts.
  4. In a medium bowl, mix the mayonnaise, olive oil, lemon juice and dijon mustard.
  5. Stir in the celery and apple.
  6. Gently fold in the crabmeat and walnuts, and season with salt and pepper to taste.
  7. Serve over greens, with crackers, or in a roll as a sandwich.

Tips:  The salad can be made ahead and refrigerated for up to 4 hours.  Fold in the walnuts just before serving.  

Experiment with your favorite seasonings like thyme, basil, or tarragon by replacing the dijon mustard with 1 teaspoons of your favorite spice.