Crab Salad

When you want something light, bright, and packed with crunch, this crab salad hits every note.

Sweet crab meat gets tossed with tender asparagus, snappy water chestnuts, and sliced green onions for a salad that’s all about texture contrast. The dressing is where it really shines: tangy yogurt, zippy horseradish mustard, a splash of soy sauce, and Worcestershire that gives it an umami backbone you wouldn’t expect.

Chill it for a few hours so all those flavors have time to mingle and soak into every bite. Serve it over crisp lettuce leaves for a lunch that feels indulgent but stays remarkably light.

Pro Tips

• Pat the defrosted crab meat dry with paper towels before tossing. Excess water will dilute your dressing.
• Fresh asparagus blanched for 2 minutes and shocked in ice water works even better than frozen if it’s in season.
• The salad holds well in the fridge overnight, making it a solid meal-prep option for busy weekday lunches.
• Water chestnuts lose their crunch if they sit too long in dressing, so add them just before serving if you’re making this ahead.