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Recipe: Deviled Crab Salad

This recipe for Deviled Crab Salad combines the wonderful flavors of sweet crab meat, egg and Dijon mustard… accented with chopped shallot and pimento… a delicious and delicate mix of flavors.

I love this served on a bed of lettuce with some crackers… or as a sandwich on pumpernickel bread… the light rye flavor just goes so well with this.


I know crab meat is expensive… and well worth the splurge for a special treat.. but there is no reason to deny yourself this great recipe due to cost.. substitute imitation crab… while obviously not as good as the real thing.. it certainly is an acceptable substitute.

As I mentioned earlier, I find real crab meat a bit sweet… so if I’m using imitation crab meat.. I add about a teaspoon of sugar to the salad mix to compensate.

I always use Hellman’s Real Mayonnaise … it really is the best.

To lighten the recipe up a bit.. use low fat mayo.

This recipe calls for a chopped shallot.. I urge you to use it instead of onion.. it has a very light onion flavor without over-powering the salad… if you must substitute an onion, try using a sweet onion if possible… about 1 tablespoon is all you need.

Chopped chives add a bit of color and light flavor.. it makes a great garnish.. just sprinkle it over the salad.

I highly recommend you let the flavors blend before serving… cover and refrigerate for about two hours before serving… overnight is even better.

Try this wonderful seafood salad for a terrific lunch or light supper.

Recipe: Deviled Crab Salad

All you need:

1 pound crabmeat, flaked
3 hard boiled eggs, finely chopped
1 shallot, finely chopped
2 celery stalks, finely chopped
3 tablespoons pimento, chopped


1 cup Hellman’s Real Mayonnaise
1 ½ tablespoons Dijon Mustard
1 tablespoon white wine
1 teaspoon vinegar
1 teaspoon sugar
Dash of salt
White pepper to taste

All you need to do:

In a small bowl, whisk together the dressing ingredients.

In a large bowl, combine the remaining ingredients.

Add the dressing to the salad and mix well, stirring lightly.

Refrigerate 2 hours before serving.



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