Crab Salad

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Crab Salad (Seafood Salad) — A Cool, Creamy Coastal Classic You’ll Make Again and Again

There’s something instantly comforting about a chilled bowl of crab salad. Maybe it’s the way it feels light yet satisfying, or how one bite can transport you straight to a breezy seaside lunch — even if you’re miles from the coast. This is the kind of dish you crave when the weather warms up, when turning on the oven feels like too much, and when you want something creamy, fresh, and effortlessly delicious.

This Crab Salad, sometimes called Seafood Salad, is simple but never boring. Tender crab meat, crisp vegetables, and a creamy, tangy dressing come together in minutes, yet taste like something you’d order at a cozy coastal café. Serve it in a sandwich, scoop it onto lettuce, or enjoy it straight from the bowl — it’s one of those recipes that quietly becomes a staple.

Why You’ll Love This Recipe

• Quick & no-cook — perfect for busy days or hot weather
• Creamy but refreshing, never heavy
• Budget-friendly with imitation crab, elegant with real crab
• Perfect for meal prep — tastes better after chilling
• Versatile serving options for lunch, dinner, or entertaining
• Classic comfort food with a coastal twist

Ingredients

• 1 lb imitation crab meat or lump crab meat, chopped
• ⅓ cup mayonnaise, adjust to taste
• 1 tablespoon sour cream or Greek yogurt (optional)
• 1 teaspoon Dijon mustard or yellow mustard
• ½ cup celery, finely chopped
• ¼ cup red onion or green onion, finely chopped
• 1 tablespoon fresh dill or parsley, chopped (or ½ tsp dried)
• 1 tablespoon lemon juice, freshly squeezed
• Salt and black pepper, to taste

Optional Add-Ins

• Diced cucumber
• Chopped hard-boiled egg
• Old Bay seasoning
• Paprika or celery seed

Equipment Needed

• Cutting board
• Sharp knife
• Medium mixing bowl
• Spoon or spatula
• Measuring cups and spoons
• Plastic wrap or airtight container

Step-by-Step Instructions

1. Prepare the Ingredients

Chop the crab meat into bite-sized pieces. Finely dice the celery and onion so every bite has crunch without overpowering the salad.

2. Make the Dressing

In a medium bowl, combine the mayonnaise, sour cream (if using), mustard, lemon juice, herbs, salt, and black pepper. Stir until smooth and well blended.

3. Combine Everything

Gently fold the crab meat, celery, and onion into the dressing. Take care not to break up the crab too much — you want tender chunks, not a paste.

4. Chill for Best Flavor

Cover and refrigerate the salad for at least 30 minutes. This allows the flavors to meld and gives the salad its signature refreshing taste.

5. Serve

Serve chilled in your favorite way — sandwiches, lettuce cups, or straight from the bowl.

Pro Tips for the Best Crab Salad

• Chill before serving — it makes a huge difference in flavor
• Dice vegetables small for the best texture
• Add mayo gradually so it doesn’t become too heavy
• Use lemon juice sparingly to brighten without overpowering
• If using real crab, gently pat dry to avoid excess moisture

Variations & Substitutions

• Low-carb option: Serve in lettuce cups or avocado halves
• Dairy-free: Skip sour cream and use dairy-free mayo
• Spicy twist: Add Old Bay, cayenne, or a dash of hot sauce
• Herb swap: Try chives or tarragon instead of dill
• Extra crunch: Add diced cucumber or radish

Serving, Pairing & Storage

How to Serve

• On toasted rolls or croissants
• In lettuce wraps or avocado boats
• As a dip with crackers or cucumber slices
• Over chilled pasta for a light seafood pasta salad

Pairing Ideas

• Iced tea or lemonade
• Fresh fruit salad
• Potato chips or kettle chips
• Tomato soup for a cozy combo

Storage

• Store in an airtight container in the refrigerator
• Best enjoyed within 3 days

Freezing

• Not recommended — the creamy dressing does not freeze well

FAQ

Can I use imitation crab?
Yes! Imitation crab (surimi) works perfectly and is very common in this recipe.

Can I make it ahead of time?
Absolutely — it actually tastes better after chilling for a few hours.

Why does my salad taste watery?
Excess moisture from crab or vegetables. Pat ingredients dry before mixing.

Can I make it healthier?
Yes — use Greek yogurt instead of mayo or do a half-and-half blend.

Is this good for meal prep?
Definitely. It holds well in the fridge for a few days.

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Crab Salad (Seafood Salad)

A cool, creamy, and refreshing seafood classic made with tender crab meat, crisp vegetables, and a lightly tangy dressing.

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Ingredients Equipment Method Notes

Ingredients

  

• 1 lb imitation or lump crab meat chopped
• ⅓ cup mayonnaise
• 1 tbsp sour cream or Greek yogurt optional
• 1 tsp mustard
• ½ cup finely chopped celery
• ¼ cup finely chopped onion
• 1 tbsp fresh dill or parsley
• 1 tbsp lemon juice
• Salt and black pepper to taste

Equipment

• mixing bowl
• knife
• Cutting board
• spoon

Method

 

1. Chop crab meat and finely dice celery and onion.
2. In a bowl, mix mayo, sour cream, mustard, lemon juice, herbs, salt, and pepper.
3. Gently fold in crab and vegetables.
4. Cover and refrigerate at least 30 minutes.
5. Serve chilled as desired.

Notes

Pat crab dry before mixing to prevent excess moisture.

Tastes even better after several hours in the fridge.

Not freezer-friendly due to the creamy dressing.

Great served in sandwiches, lettuce cups, or with crackers.