This West Indies Crab Salad is a refreshing Caribbean-style dish made with tender crab meat, crisp vegetables, and a tangy lime-based dressing. Packed with flavors from the islands — like citrus, peppers, and herbs — it’s perfect as a light lunch, appetizer, or elegant side dish. Serve it chilled for a burst of freshness that pairs beautifully with warm weather or coastal vibes. No mayo, no cooking, just bright, clean flavor in every bite.
Prep Time: 20 mins
Chill Time: 1 hour
Total Time: 1 hour 20 mins
Why You’ll Love This
✔ Bursting with tropical flavors
✔ Uses affordable imitation crab (or upgrade to fresh lump crab)
✔ No cooking required – perfect for hot days
✔ Versatile (salad, sandwich, or lettuce cups)
Ingredients:
- 1 pound cooked crabmeat, flaked (fresh or frozen, thawed)
- 1/2 cup mayonnaise
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped bell pepper (any color)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon hot sauce (optional)
- Salt and freshly ground black pepper to taste
- Lettuce leaves or crackers, for serving
Instructions:
Step 1: Prepare the Vegetables
- Finely chop the red onion, celery, and bell pepper. Mince the fresh cilantro.
Step 2: Flake the Crabmeat
- Gently flake the cooked crabmeat, being careful to remove any shells.
Step 3: Combine Ingredients
- In a medium bowl, combine the flaked crabmeat, chopped red onion, celery, bell pepper, and cilantro.
Step 4: Make the Dressing
- In a separate small bowl, whisk together the mayonnaise, lime juice, Dijon mustard, and hot sauce (if using).
Step 5: Dress the Salad
- Pour the dressing over the crab and vegetable mixture. Gently fold everything together until well combined.
Step 6: Season and Chill
- Season the crab salad with salt and freshly ground black pepper to taste. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Step 7: Serve
- Serve the West Indies Crab Salad chilled on lettuce leaves, in sandwiches, or with crackers.
Nutrition Facts
Calories 220
Protein 12g
Carbs 25g
Sugar 14g
Pro Tips
✅ No Scotch bonnet? Use jalapeño + ¼ tsp cayenne
✅ Extra crunch: Add ½ cup jicama
✅ Make ahead: Stores 2 days (add avocado last)
Serving Ideas
- In coconut bread rolls, as a sandwich
- Over greens with grilled pineapple
- As a dip with cassava chips
Enjoy your delicious homemade West Indies Crab Salad!
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