Salad: United States – South Carolina Lowcountry – Lowcountry Crab Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) fresh blue crab meat, picked, lump and backfin combined (usable weight)
- 3/4 cup (180 ml) mayonnaise
- 2 tbsp (30 ml) fresh lemon juice (about 1 small lemon)
- 1 tsp (5 ml) Dijon mustard
- 1/4 tsp (1.25 ml) Worcestershire sauce
- 1 tsp (2.6 g) Old Bay seasoning, plus more for sprinkling
- 1/2 tsp (2.5 ml) hot sauce (Tabasco or preferred), or to taste
- 3/4 cup (75 g) celery, finely diced (about 2 medium stalks)
- 2 tbsp (20 g) sweet onion, minced (or 2 tbsp finely diced red bell pepper)
- 2 green onions (scallions), thinly sliced (about 20 g)
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1/4 tsp (1.25 g) kosher salt, or to taste
- 1/4 tsp (1.25 g) freshly ground black pepper, or to taste
- Butter or bibb lettuce leaves for serving (optional)
- Crackers or crusty bread for serving (optional)

Instructions

Short Description:
A chilled, creamy salad of fresh blue crab meat gently folded with mayonnaise, crisp celery, green onion, and a bright squeeze of lemon, finished with a hint of Old Bay seasoning typical of the Lowcountry coast.

Regional Notes:
This Lowcountry version features fresh blue crab meat (the local delicacy) used mostly as lump and backfin, a mayonnaise-based dressing, and a restrained use of Old Bay seasoning rather than heavy spices—keeping the crab flavor front and center. It is served chilled and often presented on butter lettuce or with crackers, reflecting coastal South Carolina traditions.

1. Inspect and pick the crab meat for shells and cartilage; place the picked crab gently in a large mixing bowl.
2. In a smaller bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and hot sauce until smooth.
3. Add the diced celery, minced sweet onion (or bell pepper), sliced green onions, and chopped parsley to the dressing; stir to combine.
4. Pour the dressing mixture over the crab meat. Using a rubber spatula, fold gently 6–8 times—avoid overmixing to preserve lump pieces.
5. Season with salt and black pepper, tasting and adjusting lemon, Old Bay, or hot sauce as needed.
6. Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld; up to 2 hours for best texture and chill.
7. To serve, arrange butter or bibb lettuce leaves on a platter or individual plates, mound the chilled crab salad onto the leaves, and sprinkle a light pinch of Old Bay on top. Offer crackers or crusty bread alongside.