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.

Crab Salad with Paprika-Scallion Mayonnaise
Photo: © John Kernick
Total Time:
30 mins


  • 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


  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.

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