Many crab salad recipes call for mayonnaise.  Yes, it adds creaminess to the flaky crab, but a mayo-based salad in Summer you always worry about how long it has been in the sun.  To avoid all that, I created something that offers less stress.  Instead of mayo, this has a flavorful whole-grain mustard dressing, along with fresh, bright herbs.  Sure, you’ll still need to consider how long the crab itself has been soaking up the rays, but at least you won’t have to worry too much about giving your friends food poisoning 🙂

So what kind of crab do you use for a salad?  You could round up a bunch of beautiful, big crabs, cook them and painstakingly pull out all the luscious meat yourself (which would make a fun project with the kids), but the most common way to procure tasty crab is to buy a package that some other hard-working person has carefully prepared just for you.  Fish markets and specialty stores usually carry it (canned/pasteurized or fresh packed).  There are several grades, ranging from colossal/jumbo (large chunks of meat that’s sweet and bright white) to claw meat (small pieces, brownish in color with stronger flavor).  I like to use lump or jumbo lump because of its mild flavor and bright white color, but get whatever works for your budget and appeals to your taste buds.

This salad comes together quickly in one bowl.  Serve it atop crostini or sliced cucumbers, mix it with fresh greens (I suggest making a little more dressing if you decide to do this), layer in a sandwich with crispy lettuce, or serve in little cups with a fork next to a grilled hot dog and potato chips.  Enjoy!