How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Crab and Celery Salad?

You need 8 ingredients. The key ingredients include: 1 1/2 cups thin bias-cut inner stalks celery and leaves, 2 large hard-boiled eggs, peeled and coarsely chopped, 2 ripe medium tomatoes, seeded, cut into 1/2-inch pieces, 3 tablespoons chopped fresh Italian parsley, and more.

Is Crab and Celery Salad suitable as seafood?

Yes, Crab and Celery Salad falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Crab and Celery Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crab and Celery Salad Recipe

Name: Crab and Celery Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups thin bias-cut inner stalks celery and leaves; 2 large hard-boiled eggs, peeled and coarsely chopped; 2 ripe medium tomatoes, seeded, cut into 1/2-inch pieces; 3 tablespoons chopped fresh Italian parsley; 3 tablespoons lemon juice; 3 tablespoons extra-virgin olive oil; 3/4 teaspoon kosher salt; 1 pound jumbo lump crabmeat, picked through for shells

Fresh, crisp and full of flavor — this Crab and Celery Salad is a must-try. Made with thin bias, eggs, tomatoes and fresh Italian parsley. Easy step-by-…

This Crab and Celery Salad relies on simple, everyday ingredients such as lemon juice, extra-virgin olive oil and kosher salt. It comes together quickly and makes 4 servings, at about 202 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1 1/2 cups thin bias-cut inner stalks celery and leaves
2 large hard-boiled eggs, peeled and coarsely chopped
2 ripe medium tomatoes, seeded, cut into 1/2-inch pieces
3 tablespoons chopped fresh Italian parsley
3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1 pound jumbo lump crabmeat, picked through for shells

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Quick Info

Servings
4 servings
Calories
202 kcal
Category
Seafood

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