Here’s a creamy seafood salad with imitation crab—quick, flavorful, and perfect as a side, light lunch, or sandwich filling 🦀🥗
Creamy Seafood Salad with Imitation Crab
Ingredients (serves 4)
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12 oz (340 g) imitation crab sticks, chopped
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1 cup cooked shrimp, chopped (optional for extra seafood flavor)
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½ cup celery, finely diced
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¼ cup red onion, finely diced
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½ cup sweet pickle relish or chopped dill pickles
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½ cup mayonnaise
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1 tsp Dijon mustard
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1 tsp lemon juice
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½ tsp Old Bay seasoning (optional)
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Salt & pepper, to taste
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Fresh parsley or dill, chopped, for garnish
Instructions
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Prep seafood: Chop imitation crab sticks (and optional shrimp) into bite-sized pieces.
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Mix veggies: In a large bowl, combine celery, red onion, and relish/pickles.
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Make dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Old Bay, salt, and pepper.
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Combine: Add seafood to the bowl with vegetables. Pour dressing over and mix until everything is evenly coated.
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Chill: Refrigerate at least 30 minutes to allow flavors to meld.
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Serve: Garnish with fresh parsley or dill. Enjoy on lettuce cups, sandwiches, or crackers.
Tips for Best Results
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Texture: Use a mix of finely diced and slightly larger chunks of crab for a pleasant bite.
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Make ahead: This salad tastes better after a few hours in the fridge, but don’t leave it more than 1–2 days.
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Customize: Add chopped bell pepper, hard-boiled eggs, or even avocado for a twist.
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Low-calorie option: Substitute half or all mayo with Greek yogurt for creaminess with fewer calories.
If you want, I can also make a “quick 10-minute version” that uses just imitation crab and pantry staples but still tastes rich and creamy—perfect for last-minute lunches.