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Easy Real Crab Meat Salad Cracker Appetizer Recipe

Easy Real Crab Meat Salad Cracker Appetizer

Creamy real lump crab salad with celery, scallion, lemon, Dijon, and seafood seasoning is spooned onto sturdy crackers for a fresh, crowd-pleasing appetizer. The recipe makes about 24 to 30 crackers and is ready in approximately 35 to 45 minutes, including chilling.
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Prep Time 15 minutes
Total Time 40 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Crab Salad
  • 8 ounces (225 g) Cooked lump crabmeat, picked over for shell and cartilage
  • 1/3 cup Mayonnaise
  • 1/4 cup Finely diced celery
  • 2 tablespoons Finely chopped scallion or green onion
  • 1 tablespoon Fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Old Bay or other seafood seasoning
  • 1/4 teaspoon Freshly ground black pepper
  • 1 tablespoon Chopped fresh parsley or chives
  • 1 teaspoon Worcestershire sauce, optional
  • 1 tablespoon Minced red onion, optional
For Serving
  • 24-30 pieces Sturdy water crackers, club crackers, or toasted baguette slices
  • As needed Salt

Method
 

Step-by-Step
  1. Drain the crabmeat thoroughly, check carefully for shell fragments and cartilage, and separate the crab into bite-size pieces.
  2. In a mixing bowl, stir together the mayonnaise, lemon juice, Dijon mustard, Old Bay or seafood seasoning, black pepper, and optional Worcestershire sauce.
  3. Add the celery, scallion, parsley or chives, and crabmeat. Fold gently until combined, keeping some of the lump crab pieces intact.
  4. Taste the salad and add salt only if needed, since some crabmeat and seafood seasonings are already salty.
  5. Cover the bowl and refrigerate for 20 to 30 minutes so the flavors can blend and the mixture becomes nicely chilled.
  6. Spoon approximately 1 tablespoon of crab salad onto each cracker immediately before serving. Garnish with parsley, chives, or a small lemon wedge.

Notes

Use refrigerated lump crabmeat or fresh cooked crab for the best flavor. Fold the crab in last and handle it gently so the pieces remain visible. Keep the salad chilled, but wait to assemble the crackers until just before serving so they stay crisp.