Pregnancy Friendly New England Crab Salad
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Learn more →Ingredients
4 servings
- 1 lb lump crab meat, picked over for shells
- 2 stalks celery, finely diced
- 2 tbsp red onion, finely minced
- ⅓ cup mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- ¼ tsp old bay seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about a pinch per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- salt and pepper, to taste
- 1 tbsp fresh chives, thinly sliced (optional)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Spread the crab meat on a clean work surface or large plate and run your fingers through it to remove any remaining shell fragments. Transfer to a large mixing bowl.
- 2
In a small mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and Old Bay seasoning until smooth.
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