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

Crab Salad (Seafood Salad)

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