A refreshing and flavorful crab salad perfect for any occasion.
In a mixing bowl, combine the light cream cheese, light mayonnaise, and fresh lemon juice until smooth.
Ensure the cream cheese is at room temperature for easier mixing.
Chop the fresh celery and green onion into small pieces.
Use a sharp knife for precise cuts and to avoid bruising the vegetables.
Add the cooked crab meat, chopped celery, and green onion to the bowl with the dressing. Mix until well combined.
Fold the ingredients gently to keep the crab meat intact.
Chill the salad in the refrigerator for at least 30 minutes before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the salad cold, garnished with a slice of lemon or a sprig of parsley.
Serve with crackers or on a bed of lettuce for added presentation.
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