Crab Salad with Paprika-Scallion Mayonnaise

Marinating lump crab overnight gives it terrific flavor; combining it with a scallion-and-paprika-spiked mayonnaise makes it even more delicious.

  • Total Time:
  • Servings: 8
  • Time(Other): plus overnight marinating

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  • 1 cup finely chopped Vidalia or other sweet onion
  • 1 pound jumbo lump crab
  • Kosher salt
  • Freshly ground pepper
  • 1/2 cup peanut oil
  • 1/2 cup ice water
  • 1/3 cup plus 1 tablespoon apple cider vinegar
  • 3/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon sweet paprika
  • 2 tablespoons thinly sliced scallions
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 1/2 small red onion, thinly sliced
  • Buttered toast points or saltines, for serving

How to make this recipe

  1. Spread half of the chopped onion in a large bowl. Top with the crab, season with salt and pepper and cover with the remaining chopped onion. In a small bowl, whisk the oil with the ice water and 1/3 cup of the vinegar. Pour over the crab, cover and refrigerate overnight.

  2. In a medium bowl, combine the mayonnaise with the lemon juice, paprika and the remaining 1 tablespoon of vinegar. Drain the crab and fold it into the mayonnaise, along with the scallions and parsley. Garnish with the red onion and serve with toast points.

Contributed By Photo © John Kernick Published July 2012

495667 recipes/crab-salad-paprika-scallion-mayonnaise 2013-12-06T23:21:12+00:00 Linton Hopkins summer|cocktail-party|game-day|holiday-open-house|appetizers-starters|8|no-cook|snack july-2012 recipes,crab-salad-paprika-scallion-mayonnaise 495667

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