Whether you’re using Maryland blue, West Coast Dungeness, or Florida stone in your crab salad, the sweetness of the crabmeat enjoys a little savory embellishment. Get fancy with your salad and go the route of a tuna melt, or take a lighter approach and serve this atop salad greens.

Game plan: You’ll need to make the mayonnaise and hot sauce before you begin. Or just pick up some high-quality store-bought mayo and a bottle of Tabasco.

This recipe was featured as part of our Picnic Sandwiches and Soups recipe slideshow. For more, see our salmon salad recipe and our crab cake recipe.

  • Yield: About 1 1/2 cups
  • Difficulty: Easy
  • Total: 10 mins 
  • Active: 10 mins

Ingredients (7)

  • 8 ounces lump crabmeat, picked over for shells
  • 1/4 cup homemade or store-bought mayonnaise (see Game Plan note)
  • 2 teaspoons minced fresh chives
  • 2 teaspoons finely grated lemon zest
  • 2 teaspoons freshly squeezed lemon juice
  • 3/4 teaspoon Old Bay Seasoning
  • 1/2 teaspoon homemade or store-bought hot sauce (see Game Plan note)


Place all of the ingredients in a medium bowl and stir until combined.