Introduction: Crab Salad Quick

About: I'm a 49 year old Systems Architect living in the Midwestern United States. After travelling the world for 20 years as a consulting architect I became disabled, as a result, I am now embracing a Slow life. F…

Our grocery store will occasionally have canned lump crab meat on sale. Being budget-minded seafood lovers, we tend to stock up when these opportunities arise.

When the craving for crab onigiri, crab cakes, or crab salad strikes, we simply grab a can out of the fridge and get to work. My Rebekah and I were both hungry and wanted a quick crab fix while we prepared for our Valentine's Day Fondue Dinner, and this recipe is the result.


  • 1 lbs lump crab meat
  • 1/2 cup diced celery
  • 1/2 cup diced red onion
  • 2 tsp sweet relish
  • 1/2 cup mayonnaise
  • 1 tsp granulated garlic
  • 1 tsp Old Bay (optional)
  • 1 tbsp grated parmesan cheese (optional)

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Step 1: Dry Stuff

Drain the can of crab meat* and fork split in a medium sized bowl. To the crab meat add the onion and celery and give it a quick stir.

A few folks have asked about the yellow bowls I use, they are a set of Emile Henry Deep Mixing Bowls that I picked up on sale because they were discontinued (the bowls now have the same color on the inside instead of white). I really love the deep shape, especially when mixing stuff like this.

*Safety Note: I have a three inch scar on my left hand from a tin can lid. I was a teenager and struggling with a lid that wasn't completely cut through using a standard can opener. Do yourself a huge favor and buy yourself a safety opener like this one.

Step 2: Wet Stuff

To the crab mixture, add the mayonnaise, sweet relish, and granulated garlic. I always start with a half cup of mayo and a teaspoon of sweet relish and then adjust up by tasting. Mayonnaise and relish vary a lot across brands in terms of flavor, sweetness, and acidity. The amounts listed in the ingredients are the final ones I arrived at for the brands shown in the photo.

Step 3: Debate Time

With four people in the house, everyone has their own ideas about what should, and shouldn't be included seasoning-wise in crab and tuna salads. I personally like Old Bay or Lawry's in mine, while the girls insist on fresh grated parmesan with salt and pepper. Fortunately it was just Rebekah and I today, so we settled on Old Bay and then adding parmesan to the plated dish.

Step 4: Plate and Enjoy Crab Salad

We decided to enjoy our crab salad on some tortilla chips with a little fresh grated parmesan and dill pickle chips.