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Summer Crab Salad

A fresh crab salad with mint, parsley and basil, along with a zippy whole-grain mustard and lemon dressing.
Prep Time10 mins
Cook Time0 mins
Course: Appetizer, Main Course, Salad
Keyword: basil, crab, mint, parsley, salad, seafood
Servings: 4
Author: Nicole Coudal



  • 1 Tb whole-grain mustard
  • 1 small garlic clove, peeled, minced & mashed
  • 1/2 tsp. lemon zest
  • 1 lemon, juiced
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. granulated sugar
  • 3 Tb. extra-virgin olive oil


  • 1 lb. lump crab meat, picked through for shells
  • 1/4 cup red bell pepper, small dice
  • 1/4 cup English cucumber, small dice
  • 1/4 cup fresh corn kernels or yellow bell pepper, small dice
  • 1-2 Tb. red onion, minced
  • 1 Tb. fresh basil, minced
  • 1 Tb. fresh parsley, minced
  • 1 Tb. fresh mint, minced
  • 1 small jalapeno, seeded and minced (optional)


  • Combine dressing ingredients in a small bowl and whisk until combined. Set aside.
  • Into a large mixing bowl, add crab, bell pepper, cucumber, corn, onion, herbs and jalapeno (if using). Add dressing, stir gently to combine, and refrigerate until ready to serve.
  • Serve with crusty bread or crostini, with mixed greens as a salad, in a sandwich, or all by itself.