Confetti Crab Salad

READY IN: 10mins
Recipe by Sydney Mike

This great little recipe was found in Debbie Macomber's Cedar Cove Cookbook, 2009.

Top Review by IngridH

Wow! If I was served this salad in an upscale seafood restaurant, I would be perfectly happy! I used a Dungeness crab, and substituted orange bell pepper for the red, and skipped the avocado, as I don't care for it. The dressing was a perfect match for the delicate, sweet flavor of the crab; the dill and tarragon added a nice, herbal note without overpowering the crab itself. The peppers added a nice crunch, as well as a complimentary sweet flavor. This was easy enough to make for a Saturday lunch, yet elegant enough to serve at a dinner party. Thanks so much for sharing this one!

Ingredients Nutrition


  1. In a large bowl whisk together the mayonnaise, lemon juice, mustard, scallions, all the herbs, salt & pepper until blended.
  2. Fold in crabmeat, then the bell peppers (& avocado, if using).
  3. Season with additional salt & pepper, if needed.
  4. Lay 2 lettuce leaves on each of 4 salad plates & divide the crab salad accordingly ~ Enjoy!

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