Skip to Content

Crab Salad

Crab salad is a pretty diverse dish, considering the different ingredients you could use. Enjoy my quick and delicious crab salad recipe for your next meal!

Sharing is caring!

Crab salad

Have you ever seen those salads at the deli counter that look ridiculously good? For me, they already look good and seem to get even more appealing whenever I’m hungry, but then again, that’s the way hunger works, isn’t it?

You’re minding your business, and the next thing you know, even cement starts to look appetizing. Just kidding!

In any case, have you ever thought of making yourself one of those salads? If you have, then you’re in the right place because that’s what we’re gonna be doing today with this delicious crab salad and super easy crab salad recipe.

Crab salad seafood delights are pretty underrated in my humble opinion and I’ve never understood why when they’re so tasty. Take the recipe we’re working on today, for example.

It doesn’t need to be a standard crab salad. When we’re done, you’ll notice this is one of those salad recipes that can be served in a ton of different ways.

Just a quick note though, we’ll be using imitation crab meat for this one.

Dicing celery on board

Imitation Crab Meat

So, now that I’ve mentioned imitation crab meat, what was the first thought that came to your mind? Well, I hope you aren’t scared because it’s still real food. It just isn’t crab meat in the truest sense.

Let me explain. So, surimi is where imitation crab meat comes from. It’s fish flesh (usually pollock). The process starts with washing and deboning, after which it’s turned into a paste following some chopping.

The said paste will then get combined with a bunch of other ingredients, after which it gets heated. Then molding into shapes such as flakes and sticks takes place. So there’s no crab in imitation crab meat, but it is still seafood and tastes just like the real thing.

If you’re not sold and would prefer to use real crab meat, you can do so. Lump crab meat works just as well as the imitation variety!

Serve It in Your Crab Salad Sandwiches and Other Delights

This has to be one of my favorite things about this recipe if nothing else. I’m one of those people who likes to have variety, so you’ll rarely catch me eating the same thing twice unless a couple of days have passed since the last time.

There are tons of ways to serve crab salad and they’re all pretty good! Is it weird that I’m eating the same meal in different ways and somehow it feels like different foods entirely? I would imagine so, but it doesn’t change the fact that I enjoy every second of it!

Whether sandwiches, as a dip, or in whatever other way, you’ll enjoy it all! Once we’re finished with the crab salad recipe, I’ll go over some of the cool ways in which you can serve it!

How To Make the Seafood Salad

So, later on, we’ll be going over a step-by-step method for the crab salad recipe once we’ve listed all the ingredients you need. Nevertheless, I thought it would be useful to give you a little preview so you understand what exactly we’re going for here.

  1. We’re gonna combine the imitation crab meat, along with the red onions (or green onions), chives, and celery in a large bowl.
  2. In another bowl, we’re gonna put some sour cream, mayonnaise, fresh lemon juice, Dijon mustard, salt, Old Bay seasoning, and black pepper, and then we’ll whisk away!
  3. Finally, we’re gonna bring the crab and veggies together with the creamy dressing. To combine it all, we’re gonna mix very gently. If it needs a pickup with some more salt and pepper for the taste, go right ahead!

Tips on the Imitation Crab Salad

It also doesn’t hurt to give you some tips on the crab salad recipe, as someone who has prepared it more times than I’m ready to admit. Keep these in mind:

  1. Imitation crab meat is available in different shapes, as I alluded to before, such as flakes and sticks. This recipe doesn’t work better with one than another, so you can use either or combine them and it should still turn out fine!
  2. You don’t have to use the same set of veggies I do in the crab salad recipe. Fresh dill, cucumbers, chopped bell pepper, etc. are all fair game.
  3. If you want a full-on seafood salad, you can complement the imitation crab with some small cooked shrimp.
  4. I think that the crab salad recipe is best enjoyed within two days of preparation.
  5. If you’re concerned about the fat content of the crab salad, you can substitute the sour cream for Greek yogurt, and you can also use a low-fat mayonnaise variation.

The Ingredients

Remember that you can make changes and add other ingredients as you see fit. Do fresh dill or lettuce sound appealing? Go for it! I want you to have as much fun in the kitchen as I do, and a lot of that comes from the experiments I often test to see how much I like them!

Step-by-step Crab Salad Instructions

Now, we’ve come to the main event! We’re gonna go over the steps in making the crab salad in more specific terms, and we’ll also briefly mention the time and yield, so you’ll know exactly how much you’ll get out of the recipe and also how long it will probably take you to make it.

Ways to Enjoy

Now, we’ve come to one of my favorite parts where we talk about the different ways in which you can enjoy this crab salad seafood recipe.

Crab Salad Sandwich

This one is hands-down, my favorite of the whole bunch. If you like tuna sandwiches as much as I do, then crab salad sandwiches will blow your mind. The type of bread you choose is a huge deal. For example, a Hawaiian roll will give a slightly sweet flavor and they’re very soft!

Crab Salad Stuffed Avocado

If you want a high protein and healthy fat option, you can have a crab salad stuffed with avocado. Halve the avocado, get rid of the seed, and put the crab mixture in the hole!

Crab Pasta Salad

Here, you’d make a pasta salad, so it would require you to have cooked pasta and make it a part of the veggie and crab assembly, after which you can mix in your creamy mayonnaise dressing.

Crab Salad Dip

Your crab salad recipe can also be used as a dip. However, you may want to ensure that the crab is in small pieces. Here, you simply use the cold crab dip to complement your crackers!

Storing Your Leftover Crab Salad

When storing your leftovers, ensure that you’re using an airtight container for the best chance at preservation. Since mayonnaise is in here, you don’t want to freeze it. Thawed mayo tastes horrible. Put it in your refrigerator and have it within three days.

Crab salad in bowl

Wrapping Up

Crab salad is a pretty diverse dish, considering the different ingredients you could use such as fresh parsley, green onions, etc.

Additionally, like many other salad recipes, you don’t have to serve it as a plain salad, it can also be served alongside some delicious no-filler crab cakes. I hope you’ll enjoy making and eating this as much as I do!

Yield: 8 servings

Crab Salad

Crab Salad

Crab salad is a pretty diverse dish, considering the different ingredients you could use. Enjoy my quick and delicious crab salad recipe for your next meal!

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 24 oz. imitation crab meat (any style)
  • 1 stalk celery, diced
  • 1/2 red onion, diced
  • 1/4 c. sour cream
  • 3/4 c. mayonnaise
  • 2 tbsp. chives, chopped (you'll need a bit more for serving)
  • 1 tsp. Dijon mustard
  • 1 tbsp. fresh lemon juice
  • 1/2 tbsp. Old Bay seasoning
  • Salt and pepper to taste

Instructions

  1. Get a large bowl and combine the red onion, celery, chives, imitation crab, and fresh dill, alongside whatever other veggies you may have decided to add to the mixture. Set aside.
  2. Get another bowl to create the dressing. In the bowl, add the mayonnaise, sour cream, Dijon mustard, fresh lemon juice, Old Bay seasoning, salt, pepper, and whatever other ingredients you may have chosen. You want to achieve a creamy, smooth consistency here, so ensure that you whisk everything until all the ingredients come together.
  3. Pour your dressing over the meat and the veggies, then proceed to gently mix everything until evenly distributed. Taste to see if there is any additional salt or pepper needed, which you can then add.
  4. Serve immediately!

Notes

Remember that you want to ensure it is all eaten within two days, and it must be stored in the refrigerator until then.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 239Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 30mgSodium: 756mgCarbohydrates: 14gFiber: 1gSugar: 6gProtein: 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest