Creamy Seafood Salad with Imitation Crab
A classic, budget-friendly salad that’s perfect for sandwiches, crackers, or lettuce cups. It’s creamy, crunchy, and ready in 15 minutes. This is a staple for picnics, lunches, and light dinners.
Ingredients
For the Salad:
· 1 lb (16 oz / 450g) imitation crab (surimi) sticks, flaked or chopped
· ½ cup (75g) finely diced celery (about 2 stalks)
· ¼ cup (35g) finely diced red onion (soaked in cold water for 5 mins to mellow, if desired)
· ⅓ cup (50g) finely diced red bell pepper (optional, for color & crunch)
For the Creamy Dressing:
· ½ cup (120g) real mayonnaise (like Hellmann’s/Best Foods)
· ¼ cup (60g) sour cream or plain Greek yogurt
· 1 tablespoon fresh lemon juice (or to taste)
· 1 teaspoon Old Bay seasoning (or ½ tsp paprika + ½ tsp celery salt)
· ½ teaspoon Dijon mustard
· ¼ teaspoon garlic powder
· ¼ teaspoon freshly ground black pepper
· Salt to taste (Old Bay is salty, so taste first!)
Optional Add-Ins:
· 2 hard-boiled eggs, chopped
· 1 tablespoon fresh dill or parsley, chopped
· ¼ cup shredded carrots
· 1 tsp horseradish (for a kick)
· ¼ cup frozen peas, thawed
Instructions
- Prep the Crab & Veggies:
· If using leg-style imitation crab, pull apart with your fingers to create flaky strands. For chunk-style, chop into bite-sized pieces. Place in a large bowl.
· Add the diced celery, red onion, and bell pepper (if using).
- Make the Dressing:
· In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, Old Bay, Dijon mustard, garlic powder, and black pepper until smooth.
- Combine & Chill:
· Pour the dressing over the crab and vegetables. Gently fold everything together until evenly coated.
· Taste and adjust seasoning—add a pinch more salt, lemon, or Old Bay if needed.
· Cover and refrigerate for at least 30 minutes (or up to overnight) to allow the flavors to meld.
- Serve:
· Serve as a sandwich on croissants, brioche buns, or hearty bread with lettuce and tomato.
· Spoon over butter lettuce cups or a bed of mixed greens for a low-carb option.
· Serve as a dip with crackers, cucumber slices, or celery sticks.
· Stuff into hollowed-out tomatoes or avocados.
Pro-Tips for the Best Salad:
· Texture is Key: Don’t chop the crab too finely—flaking/tearing gives a better, more “seafood-like” texture.
· Balance Creaminess: The sour cream/yogurt lightens the mayo. For a richer salad, use all mayo.
· Chill Time is Non-Negotiable: This salad tastes significantly better after it rests. The flavors settle and the texture improves.
· Drain Veggies Well: Make sure your diced veggies are dry so the salad doesn’t get watery.
· Fresh Lemon > Bottled: Fresh lemon juice adds a brighter, cleaner tang.
Variations:
· Shrimp & Crab Salad: Replace half the imitation crab with small cooked shrimp.
· Asian-Inspired: Use a dressing of mayo, a dash of soy sauce, rice vinegar, sesame oil, and ginger. Add chopped scallions.
· “Lobster” Roll Style: Add a pinch of cayenne and a squeeze of lemon. Serve on toasted, buttered hot dog buns.
· Lightened Up: Use light mayo and Greek yogurt. Increase the lemon and herbs.
Storage:
· Store in an airtight container in the refrigerator for up to 3 days. The texture is best within 48 hours.
· Do not freeze, as the mayonnaise will separate.
Enjoy this quick, creamy, and satisfying salad—a true retro classic made perfect!