- 1 lb (16 oz) imitation crab meat, flaked or chopped (look for “surimi” made from pollock)
- ½ cup celery, finely diced
- ¼ cup red onion, finely minced (or green onions for milder flavor)
- 2 tbsp fresh dill or parsley, chopped (or a mix!)
- 1–2 tbsp fresh lemon juice (about ½ lemon)
- Optional: 1 hard-boiled egg (chopped), ¼ cup sweet pickle relish, or ½ avocado (diced)
For the Creamy Dressing:
- ½ cup mayonnaise (use full-fat for best texture, or Greek yogurt for lighter version)
- 2 tbsp sour cream or plain Greek yogurt (adds tang and creaminess)
- 1 tsp Dijon mustard (or yellow mustard)
- ½ tsp Old Bay seasoning (or paprika + pinch of cayenne)
- ¼ tsp garlic powder
- Salt & black pepper, to taste
🦀 Crab tip: Choose refrigerated imitation crab (not shelf-stable) for best texture and flavor. Rinse and pat dry if overly moist.
Step-by-Step Instructions
1. Prep the Crab & Veggies
Gently flake or chop the imitation crab into bite-sized pieces. Place in a large bowl.
Add celery, red onion, and fresh herbs.
💡 Soak red onion in cold water for 5 minutes if you prefer less bite—drain before adding.
2. Make the Dressing
In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, Old Bay, garlic powder, lemon juice, salt, and pepper until smooth and creamy.
3. Combine & Chill
Pour dressing over the crab mixture. Gently fold until everything is evenly coated—don’t overmix or the crab will break down too much.
Cover and refrigerate for at least 30 minutes (or up to 24 hours). Chilling melds the flavors and firms up the texture.
4. Serve with Style
Give the salad a final stir. Taste and adjust—maybe a pinch more lemon or Old Bay?
Serving Suggestions That Shine
- Classic: In butter lettuce cups or endive leaves for a low-carb appetizer
- Brunch favorite: Scooped into croissants or on toasted brioche
- Light lunch: Over mixed greens with cucumber and cherry tomatoes
- Picnic perfect: In avocado halves or with melba toast points
- Elegant twist: Garnish with microgreens, capers, or a sprinkle of smoked paprika
Tips for the Best Seafood Salad
- Chill your bowl before mixing—keeps everything fresh and crisp.
- Don’t overdress—you want it creamy, not soupy. Add dressing gradually if needed.
- Use fresh lemon juice—bottled lacks brightness.
- Drain excess moisture from crab to prevent a watery salad.
- Make it ahead: This salad tastes best on day 1—but don’t freeze it (dairy separates).
Frequently Asked Questions (FAQs)
Q: Is imitation crab gluten-free?
A: Sometimes—many brands contain wheat starch. Always check the label (look for “gluten-free” certified brands like Trans-Ocean).
Q: Can I use real crab?
A: Absolutely! Swap in fresh or canned lump crab meat for a richer (but pricier) version.
Q: Can I make this dairy-free?
A: Yes! Use vegan mayo and skip the sour cream (or use coconut yogurt). Note: texture will be less tangy.
Q: How long does it keep?
A: Up to 3 days in an airtight container in the fridge. Stir before serving.
Q: Why is my salad watery?
A: Likely from un-drained crab or adding too much lemon. Pat crab dry and add acid gradually.
Final Thoughts: Simple, Elegant & Satisfying
This Creamy Seafood Salad proves that luxury doesn’t have to be expensive. With its delicate sweetness, creamy tang, and crisp crunch, it’s a versatile dish that works as an appetizer, light meal, or picnic star—all without turning on the stove.
So grab that tub of imitation crab, dice that celery, and whip up a salad that’s as easy as it is delicious.
Made this and loved it? I’d love to hear your twist—did you add avocado? Serve it in croissants? Share your fresh success in the comments below—or tag me on social. And if you know someone who thinks seafood salad is “too fancy,” send them this recipe. You might just convert them into a weeknight regular! 🦀🍋🥬✨
