Creamy Seafood Salad with Imitation Crab

  • 12 oz (340g) imitation crab meat (surimi), flaked or chopped
    → Look for high-quality, refrigerated (not frozen) surimi for best texture
  • ½ cup celery, finely diced (about 2 stalks)
  • ¼ cup red onion, finely minced (soak in cold water for 5 mins if too sharp)
  • 2 tbsp fresh dill, chopped (or 1 tsp dried dill—fresh is worth it!)
  • Optional: 2 tbsp sweet pickle relish or 1 tbsp capers for tang

The Creamy Dressing:

  • ¾ cup mayonnaise (use full-fat for best texture; Greek yogurt works for a lighter option)
  • 1 tbsp fresh lemon juice (essential for brightness!)
  • 1 tsp Dijon mustard (adds depth and a gentle kick)
  • ¼ tsp garlic powder
  • ¼ tsp white pepper (or black pepper)
  • ½ tsp Old Bay seasoning (or ¼ tsp smoked paprika + pinch of cayenne)
  • Salt to taste (imitation crab is salty—taste before adding!)

💡 Smart Swaps & Tips:

  • Dairy-free? Use vegan mayo—many brands work beautifully.
  • No dill? Try fresh parsley, chives, or tarragon for a different herbal note.
  • Want more texture? Add 2 tbsp toasted slivered almonds or chopped cucumber.

Step-by-Step Instructions (Easier Than Making a Sandwich!)

1. Prep the Crab

  • Gently flake or chop the imitation crab into bite-sized pieces. Avoid over-chopping—it should have tender, slightly stringy texture like real crab.

2. Mix the Veggies

  • In a medium bowl, combine celery, red onion, and fresh dill. If using, add pickle relish or capers.

3. Whip Up the Dressing

  • In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, garlic powder, Old Bay, and pepper until smooth.

4. Combine Gently

  • Add the flaked crab to the veggie mixture. Pour the dressing over the top.
  • Using a silicone spatula or spoon, fold gently until everything is evenly coated. Don’t stir aggressively—you want to keep the crab intact.

5. Chill (Optional but Recommended)

  • Cover and refrigerate for at least 15–30 minutes to let flavors meld and chill.
  • Pro tip: This salad actually tastes better after 1–2 hours in the fridge!

6. Serve with Style

  • Scoop into lettuce cups (butter lettuce or romaine)
  • Pile onto toasted croissants or rye bread for a luxe open-faced sandwich
  • Serve in halved avocados for a low-carb, creamy duo
  • Or simply enjoy with crackers, cucumber rounds, or endive leaves

Creative Serving & Variation Ideas

  • Spicy Kick: Add ½ tsp sriracha or a few dashes of hot sauce to the dressing.
  • Citrus Boost: Replace lemon juice with lime or a splash of orange juice for brightness.
  • Herb Garden: Mix in fresh tarragon or chives for French-inspired flair.
  • Add Real Seafood: Stir in 4 oz cooked shrimp or lump crab meat for a hybrid version.
  • Make it a Meal: Serve over mixed greens with a light vinaigrette on the side.

Storage & Make-Ahead Tips

  • Keeps well in an airtight container in the fridge for up to 3 days.
  • Do not freeze—mayo-based salads separate when thawed.
  • Make ahead: Prep the dressing and chop veggies the night before. Combine with crab up to 4 hours before serving to prevent sogginess.

Frequently Asked Questions

Q: Is imitation crab healthy?
A: It’s processed (made from whitefish, starch, sugar, and flavorings), so it’s not “health food”—but it’s low in fat, a good source of lean protein, and much more affordable than real crab. Enjoy it as an occasional treat!

Q: Can I use canned crab instead?
A: Absolutely! Just drain well and flake. Reduce added salt, as canned crab is often quite salty.

Q: My salad turned watery—what happened?
A: Likely from excess moisture in veggies or crab. Always pat crab dry and drain onion/celery well. Add dressing no more than 2 hours before serving if prepping ahead.

Q: Is this gluten-free?
A: Most imitation crab contains wheat—check the label! Look for gluten-free surimi (some brands make it) or use real crab to keep it GF.

Elegance Made Effortless

Sometimes the simplest dishes leave the biggest impression. This Creamy Seafood Salad proves that luxury isn’t about price—it’s about balance, freshness, and a little thoughtful care.

So whether you’re feeding friends on the patio or treating yourself to a quiet lunch with a view, this salad brings that “I really know how to cook” energy—without ever turning on the stove.

Go ahead. Flake that crab, squeeze that lemon, and give yourself the gift of something light, bright, and utterly delicious.

Have you made seafood salad with imitation crab before? What’s your favorite way to serve it?
We’d love your tips or twists in the comments! And if this recipe just saved your lunch plans—or your next potluck—share it with a friend who deserves a taste of easy elegance. 🦀🥬🍋