Creamy Seafood Salad with Imitation Crab – Basic Recipe
Ingredients
Seafood & Veggies
- 12–16 oz (340–450 g) imitation crab meat (surimi), chopped or flaked
- ½ cup finely diced celery
- ¼ cup finely minced red onion (soak in cold water for milder bite)
- 2 tbsp fresh dill or parsley (optional)
- Optional: sweet pickle relish or capers for extra tang
Creamy Dressing
- ½–¾ cup mayonnaise (full-fat for richness; Greek yogurt can lighten it)
- 1 tbsp lemon juice (fresh)
- 1 tsp Dijon mustard
- ¼ tsp garlic powder
- ½ tsp Old Bay seasoning or a pinch of paprika + cayenne
- Salt & freshly ground black pepper to taste
How to Make It
- Prep the Crab & Veggies:
Gently flake/chop the imitation crab and place in a large bowl. Add celery, red onion, and herbs. - Whisk the Dressing:
In a separate bowl, whisk together mayonnaise, lemon juice, Dijon, garlic powder, Old Bay, salt, and pepper until smooth. - Combine:
Pour the dressing over the crab mixture and fold gently until evenly coated—avoid over-mixing so the crab stays flaky. - Chill & Serve:
Cover and refrigerate at least 15–30 minutes (longer if you like deeper flavor). Serve chilled on greens, in lettuce cups, on toast, or with crackers.
Tips & Variations
- Lighter version: Swap some mayo for Greek yogurt.
- Extra crunch: Add diced cucumber or toasted almonds.
- Serve ideas: Great on croissants, in wraps, or atop fresh lettuce leaves.
- Make-ahead: Flavors deepen after a couple of hours in the fridge.