Looking for a light, refreshing dish that captures the flavor of the ocean without heating up the kitchen? This Crab Seafood Salad is the answer. Made with tender imitation crab meat (or real crab if you prefer), crisp vegetables, and a creamy, zesty dressing, it’s a perfect addition to any summer meal, potluck, or light lunch. Whether you serve it as a side dish, stuffed into avocados, or tucked inside a croissant sandwich, this salad is irresistibly creamy, crunchy, and packed with flavor.
The beauty of this recipe lies in its simplicity and versatility. You can make it ahead of time, chill it, and enjoy it cold—perfect for busy days or entertaining guests. Let’s dive into how to bring this chilled coastal delight to life!
Ingredients
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1 pound imitation crab meat (or real lump crab), shredded or chopped
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1/2 cup celery, finely diced
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1/2 cup red bell pepper, diced
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1/4 cup red onion, finely chopped
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2 tablespoons fresh dill or parsley, chopped
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1/2 cup mayonnaise
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2 tablespoons sour cream (optional, for extra creaminess)
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1 tablespoon fresh lemon juice
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1 teaspoon Dijon mustard
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Salt and pepper, to taste
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Optional: 1/2 teaspoon Old Bay seasoning or a pinch of cayenne pepper
Preparation Steps
1. Prep the Crab and Veggies (10 minutes)
Begin by shredding or chopping your imitation crab into bite-sized pieces. Place it in a large mixing bowl. Next, finely dice your celery, red bell pepper, and red onion. These crunchy vegetables will add freshness and texture to the salad. Add the chopped vegetables to the bowl with the crab.
2. Make the Creamy Dressing (5 minutes)
In a separate small bowl, whisk together the mayonnaise, sour cream (if using), lemon juice, Dijon mustard, and fresh dill. Season the dressing with salt, pepper, and Old Bay seasoning or cayenne, if you want a little kick.
3. Combine and Toss (5 minutes)
Pour the dressing over the crab and vegetable mixture. Gently fold everything together using a spatula or large spoon until the crab is evenly coated and the veggies are well-distributed. Take care not to mash the crab—mix just enough to blend the ingredients.
4. Chill and Let Flavors Marinate (30 minutes)
Cover the bowl with plastic wrap or transfer the salad to an airtight container. Place it in the refrigerator for at least 30 minutes before serving. This step allows the flavors to meld and the salad to firm up.
5. Serve and Enjoy
Once chilled, give the salad a gentle stir and taste for seasoning. Adjust with a bit more lemon juice or salt if needed. Serve on a bed of lettuce, scoop into halved avocados, or use it to fill sandwich rolls or croissants for a seafood salad sandwich.
Serving Suggestions
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Low-carb option: Serve inside lettuce wraps or cucumber boats.
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Party platter: Spoon into mini phyllo shells or serve with crackers as a party appetizer.
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Brunch favorite: Tuck into buttery croissants with arugula for an upscale sandwich.
This Crab Seafood Salad is a celebration of coastal flavors wrapped in a creamy, refreshing package. It’s ideal for warm weather, easy to customize, and always a hit at gatherings. Plus, it’s quick to prepare and can be made ahead—saving you time and effort when you’re hosting or meal prepping.
Whether you’re enjoying it by the seaside or bringing a bit of the ocean to your kitchen, this salad is sure to become a favorite. So grab your crab, get chopping, and treat yourself to a little taste of the coast today!