Absolutely! Here’s a Creamy Crab-Style Seafood Salad recipe—rich, tangy, and perfect as a light meal, sandwich filling, or appetizer. I’ll give you a version using imitation crab (surimi) or real crab, depending on preference.
Ingredients (Serves 4)
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250 g (9 oz) crab sticks or real cooked crab meat, shredded
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1 small celery stalk, finely chopped
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½ small red onion, finely chopped
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½ red bell pepper, finely diced (optional)
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2–3 tbsp fresh parsley or dill, chopped
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½ cup mayonnaise (or Greek yogurt for a lighter version)
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1 tsp Dijon mustard
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1 tsp lemon juice (or more, to taste)
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Salt and freshly ground black pepper, to taste
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Optional: pinch of paprika or Old Bay seasoning for extra flavor
Instructions
1. Prepare the Seafood
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Shred crab sticks or pick over cooked crab meat to remove shells and cartilage.
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Pat dry if necessary to remove excess moisture.
2. Mix the Vegetables
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In a medium bowl, combine celery, onion, bell pepper, and fresh herbs.
3. Make the Dressing
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In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, pepper, and optional paprika/Old Bay.
4. Combine Salad
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Add crab to the vegetable mixture.
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Pour in the dressing and gently fold until everything is coated evenly.
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Taste and adjust seasoning as needed.
5. Chill & Serve
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Cover and refrigerate for at least 30 minutes to let flavors meld.
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Serve chilled:
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On lettuce leaves
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In sandwiches or wraps
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As a dip with crackers
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💡 Tips for a Creamy, Flavorful Crab Salad
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Use fresh herbs: Dill, parsley, or chives brighten the salad.
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Balance acidity: Lemon juice or a splash of vinegar keeps it fresh.
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Add texture: Optional cucumber or crunchy bell pepper adds a nice crunch.
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Make ahead: The salad tastes even better after a few hours, but keep it chilled to maintain creaminess.
If you like, I can also give a low-carb / keto version that’s ultra-creamy and still light enough for a guilt-free lunch or appetizer.