This crab salad is a blend of imitation crab, vegetables and herbs, all tossed in a simple creamy dressing. A quick and easy salad that’s perfect served over lettuce, with crackers, or in a sandwich.
I’m always looking for new lunch options, some of my favorites include rainbow veggie pinwheels and Greek pasta salad. This crab salad can be made in less than 10 minutes, is packed with protein and is totally delicious!
I’m always tempted to pick up those ready made salads at my local deli counter, but doing that on a regular basis can add up really quickly! This crab salad is a copy of the seafood salad my grocery store makes. It’s inexpensive to make and tastes even better than the store bought version.
What is imitation crab?
Crab salad is often made with imitation crab, because it’s inexpensive, available year round, and can be found in almost every grocery store. Imitation crab is made of mild white fish, typically Alaskan Pollock, which is blended with other ingredients to form a product that looks and tastes similar to real crab. You can use real crab in your crab salad if you prefer, but it’s definitely easier to go with imitation crab.
How do you make crab salad?
This crab salad is a mixture of imitation crab flakes, celery, red onion, fresh dill, lemon juice, Old Bay seasoning and mayonnaise. Everything gets mixed together in a big bowl, then you can either chill your salad, or serve it immediately.
Tips for Crab Salad
- I use imitation crab flakes because they’re already cut into bite sized pieces. You can also buy the stick-style imitation crab and slice it yourself.
- I highly recommend using fresh dill, the flavor is superior to dried dill. If you need to use dried dill, you can substitute 1/2 teaspoon of dried for fresh.
- You can use low fat mayonnaise if desired.
- I recommend making sure your red onion is finely chopped so that you don’t get large pieces in each bite. You can also use sliced green onions instead of red onion for a milder flavor.
- This crab salad can be kept in the fridge for up to 2 days.
- You can add other ingredients to this salad, such as diced cucumber, or even other seafood such as shrimp.
Ways to serve crab salad
You can eat this crab salad as-is, or serve it in a variety of different presentations.
- Lettuce: Spoon your crab into a butter lettuce cup.
- Crackers: Serve your salad with a side of buttery crackers.
- Sandwich: Add your crab to a toasted roll along with some green leaf lettuce.
- Avocado: Spoon your crab into an avocado half.
- Pasta: Add 8 ounces of cooked short pasta to make a pasta salad.
- Cucumber: Spoon onto cucumber slices for an easy party snack.
- Puff Pastry: Fill up cooked puff pastry shells with the salad.
Once you try this crab salad, you’ll be hooked. It’s so much fresher tasting than the deli version and the recipe can easily be doubled or tripled to serve a crowd!
More salad recipes
- Pesto Pasta Salad
- Cucumber Tomato Salad
- Avocado Chickpea Salad
- Black Bean and Corn Salad
- Creamy Cucumber Salad
Crab Salad Video
Crab Salad
Ingredients
- 1 pound imitation crab meat flaked style, or sticks cut into slices
- 1/2 cup celery finely chopped
- 3 tablespoons red onion finely chopped
- 1/2 teaspoon Old Bay seasoning
- 2 teaspoons lemon juice
- salt and pepper to taste
- 1/2 cup mayonnaise
- 1 1/2 tablespoons fresh dill chopped, plus more for garnish
Instructions
- Add all of the ingredients to a large bowl. Stir gently to combine.
- Serve immediately, or cover and chill for up to 2 days.
- Sprinkle with additional chopped dill for garnish if desired.
Cristina says
My grandkids absolutely love this !
Yelik Draw says
This was really tasty. I ended up using a few extra tablespoons of mayo. The old bay give it a nice boost of flavor!
Jen says
I’ve made this three times now. And I absolutely love, love, love it. My neurologist told me I’m not allowed to have any grains whatsoever so I’m looking for stuff that I can eat and this worked out fantastic I’m eating it on a salad like 3 days a week
Steven says
Could you substitute the mayonnaise for ranch
Andrea says
Yes!! I added sriracha to the recipe and it’s delicious
Shelley Murray says
Fantastic, congratulations!
Nicholas says
I used this recipe to make a seafood coleslaw. I used a 1 pound package of coleslaw mix and then added the ingredients per the recipe. I did have to double the dressing portion of the recipe, though, in order to properly coat the slaw. (Same recipe proportion for the imitation crab, celery and onion. Doubled the rest – the dressing. I didn’t have fresh dill, so added 1 teaspoon dill weed which worked well. Without the slaw I would have backed it up to 1/2 teaspoon). This is similar to, but much better than, the imitation crab seafood coleslaw at our local Chinese buffet restaurant.
Heather M. Whipple says
Can I leave the lemon juice out?
I am not a fan of lemon and seafood.
Sara says
Yes that’s fine!
Justin Jones says
I just made this and I am enjoying every bite!
Geri says
Is there a substitute for Mayo?
Sara says
I have only tested this recipe with mayonnaise, you could try something like sour cream or Greek yogurt but I’m not sure that the flavor would be quite right.
ivan says
try it with a spoon full before adding it to the mix, and see for yourself.
Jess says
Really great! Especially for being one of the easiest, simplest recipes I have found!
Added a small dollop of miracle whip to mine
Chris Pour says
I made this exactly to your recipe…omg, it is the best crab salad I have ever tried! I didn’t add any salt or pepper because the seasoning was spot on. It’s a keeper! Thanks for sharing!
Nancy says
I just made this and I taste as I add ingredients. This is delicious so far. It’s at the end of our growing season but we have baby dill popping up throughout the garden. Omg it sure adds some pizzazz to the salad!! Thanks for the recipe!!
Lisa says
Great recipe! I like to add diced jalapeños to kick it up a notch!
CONNIE says
Absolutely love this recipe. The only change I make is to add fresh thyme instead of the dill, for which I am not a fan of. Thanx so much!
Sheila says
I eat this almost everyday for lunch my recipe crab salad with low-fat mayo, reduced fat low cal tortilla wrap and baby spinach leaves. Sometimes I add cucumbers or radishes, along with watching my cats and sugars, I have lost 60 pounds in 8 months.
Leanne says
Thanks for the tips!!! 🥰
Lexie Malaszewski says
I put it in a flour tortilla with some chopped lettuce and tomato. It made a fantastic soft taco!
Sollis7619@gmail.com says
That was fats, not cats!!!
Sonia Hamilton says
I just finished making this recipe and it is delicious!! I seriously doubted putting dill in there, and honestly, the dill was what took it over the top!! This is my go to recipe from now on!, love it❣️
BRENDA says
What does the lemon juice do to this recipe? Thank you.
Sara says
It adds a fresh bright flavor to counteract the creamy dressing!
Jim Allgyre says
How many calories per serving? I see the 309 calories, but how big is a serving and how many calories each? Thanks.
Sara says
It’s 1 1/2 cups per serving!
Beverley Tucker says
What can I use instead of celery?
Sara says
A different raw veggie such as diced green bell peppers!
Cosmic D says
I used chopped cabbage instead of celery and frankly it was great.