Crab Salad Recipe

Crab Salad is a creamy, refreshing dish made with imitation crab, crisp vegetables, and fresh dill tossed in a simple mayonnaise dressing. Perfect for sandwiches, crackers, or a light lunch over greens.

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This classic Crab Salad comes together in minutes and brings the flavors of the coast to your table. It’s quick to make, flavorful, and always a hit at picnics or potlucks.

What You Need for This Delicious Crab Salad

• Imitation crab meat – Flaked or sliced sticks provide a sweet, tender seafood base.
• Celery – Adds a fresh crunch that balances the creamy dressing.
• Red onion – Offers a mild bite and vibrant color.
• Old Bay seasoning – Brings a subtle coastal spice that complements the crab.
• Lemon juice – Brightens the flavors and keeps everything tasting fresh.
• Mayonnaise – Creates a rich, creamy dressing that binds it all together.
• Fresh dill – Infuses the salad with an herby lift and classic seafood pairing.

Quick Steps to Make Crab Salad

Combine the imitation crab, chopped celery, red onion, Old Bay seasoning, lemon juice, mayonnaise, and fresh dill in a large bowl. Stir gently until everything is evenly coated and well mixed.

Taste and season with salt and pepper to your liking. Garnish with extra dill for a pop of color and fresh flavor.

Serve immediately for the crispest texture, or chill in the fridge if you prefer it cold and slightly more melded.

Tips & Twists for the Perfect Crab Salad

For the best flavor, always choose fresh dill over dried if you can. Its bright, grassy notes elevate the salad beautifully. If using fresh crab meat instead of imitation, be sure to pick through for any shells and use lump crab for a luxurious bite.

Add diced cucumber or sweet bell pepper for more crunch and color, or swap mayonnaise for Greek yogurt for a lighter version. A dash of hot sauce or Dijon mustard can give the dressing an extra kick if you enjoy a bolder flavor.

This salad also makes an excellent filling for a croissant or soft roll, turning a simple lunch into something special with very little effort.

Keeping Your Crab Salad Fresh

Store leftover Crab Salad in an airtight container in the fridge for up to two days. If serving later, give it a gentle stir before plating to refresh the texture and redistribute the dressing.

For best taste, avoid freezing Crab Salad, as the creamy dressing and fresh vegetables won’t thaw well. Instead, make it fresh and enjoy it within a couple of days for that perfect coastal bite every time.

Crab Salad Recipe

Creamy imitation crab salad complemented by crisp vegetables and aromatic fresh dill, all enveloped in a smooth, tangy mayonnaise dressing. This quick and delightful salad is ideal served atop fresh greens, with crackers, or nestled within a sandwich.

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Course: Salad

Cuisine: American

Keyword: Crab Salad Recipe

Prep Time: 10 minutes minutes

Cook Time: 1 minute minute

Total Time: 11 minutes minutes

Servings: 4

Ingredients

• 1/2 teaspoon Old Bay seasoning
• 1 pound imitation crab meat flaked or sticks sliced
• 1/2 cup mayonnaise
• 1/2 cup finely chopped celery
• 1 1/2 tablespoons fresh dill chopped, plus extra for garnish
• 2 teaspoons freshly squeezed lemon juice
• Salt and pepper to taste
• 3 tablespoons finely diced red onion

Instructions

• Combine the imitation crab, celery, red onion, mayonnaise, dill, lemon juice, Old Bay seasoning, and a pinch of salt and pepper in a large mixing bowl and fold together gently until thoroughly coated. Serve at once, or cover and refrigerate for up to two days. Garnish with extra chopped fresh dill if desired.

Notes

Opt for imitation crab flakes for convenience, or slice stick-style pieces if preferred. Fresh crab may be substituted if available. For best flavor, fresh dill is recommended over dried; however, if using dried dill, replace with 1/2 teaspoon. Low-fat mayonnaise is an acceptable alternative if desired.