Recipe

Earthy Crab Salad Recipe

A savory, satisfying crab salad with fresh herbs, lemon, and a subtle earthy twist from mushrooms and toasted sesame. Bright, cozy, and spoonable on just about anything.

By Matt Campbell

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4.8

A ceramic bowl filled with crab salad flecked with fresh herbs and small diced mushrooms, with lemon wedges on a wooden table

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Crab salad can go one of two ways: either it is a bland mayo situation, or it is the kind of thing you keep “taste testing” until half the bowl mysteriously disappears. This one is firmly in the second camp.

The vibe here is bright and coastal from lemon and herbs, but with a savory, earthy backbone thanks to finely chopped mushrooms and toasted sesame. It is still super accessible, still very much a home cook recipe, and it holds its own whether you pile it onto crackers, tuck it into a sandwich, or scoop it into lettuce cups when you want something crisp and light.

Hands stirring crab salad in a stainless steel mixing bowl with a spatula

Why It Works

Earthy but not muddy: Mushrooms add depth and umami without taking over. Chopping them small and sautéing first keeps everything clean and savory.
Bright, balanced dressing: Lemon zest plus a touch of Dijon keeps the mayo in check and makes the whole salad pop.
Crab stays the star: Gentle folding and a chilled rest time help you keep those sweet crab pieces intact.
Flexible serving options: Works as a snacky dip, a lunch salad, or a brunch sandwich filling.

Yield: Makes about 3 cups.

Pairs Well With

Storage Tips

Refrigerate: Store crab salad in an airtight container in the fridge for up to 2 days. It is best on day one, but still very good on day two.

Keep it cold: If you are serving this at a gathering, set the bowl over a larger bowl of ice and only put out what you will eat in 30 to 45 minutes.

Do not freeze: Mayo-based salads and crab do not thaw gracefully. You will lose texture and the dressing can split.

Make-ahead move: Sauté the mushrooms up to 2 days ahead and chill. Mix the full salad up to 6 hours ahead for best texture. If you do, hold back a pinch of salt and do your final seasoning after it has chilled.

Common Questions

What makes this crab salad “earthy”?

Two things: sautéed mushrooms (tiny dice, browned until their moisture cooks off) and a small hit of toasted sesame oil. It gives you that savory depth you usually only get from a restaurant-style seafood salad.

Can I use imitation crab?

You can, and it will still be tasty, but it will be sweeter and more uniform in texture. If you go that route, chop it and reduce the added salt until you taste.

What type of crab is best?

Lump crab gives you the prettiest texture and bite. Backfin is often a great budget-friendly option with lots of flavor, depending on what is available where you are. Just pick through quickly for shell bits.

Do I need to drain the crab?

If you are using pasteurized refrigerated crab (the kind in a tub), give it a quick check for excess liquid and gently drain if needed. If it looks very wet, you can blot lightly with paper towels. Less extra moisture means a dressing that stays creamy, not runny.

How do I keep the crab from getting shredded?

Fold gently with a spatula, and add the crab last. Also, make sure the mushrooms are fully cooled so you are not stirring warm ingredients into delicate crab.

Is this safe to pack for lunch?

Yes, as long as you keep it cold. Pack it with an ice pack and do not let it sit at room temperature for more than 2 hours, or 1 hour if it is above 90°F (32°C).

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board and sharp knife
Skillet (for sautéing mushrooms)
Mixing bowl
Microplane or fine grater (for lemon zest)
Rubber spatula (for gentle folding)

I started making versions of crab salad when I wanted something that felt like a treat, but still fit into real life. Not “special occasion only,” just a Tuesday where you want lunch to taste like you tried. The earthy twist happened by accident the first time I had extra mushrooms in the fridge and decided to sauté them down into this tiny, savory confetti. It made the crab taste even more like crab, somehow. Now I do it on purpose, because that is what growth looks like.