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Easy Creamy Imitation Crab Salad

A mound of creamy, shredded crab salad mixed with herbs, garnished with fresh parsley on a light plate.

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Make this quick, creamy, and refreshing imitation crab salad. It requires no cooking and is perfect for a light lunch, sandwich filling, or appetizer.

Ingredients

Scale
  • 12 oz imitation crab meat (surimi), flaked
  • 1/2 cup mayonnaise
  • 1 stalk celery, finely diced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper
  • Pinch of salt

Instructions

  1. Place the flaked imitation crab meat in a medium bowl.
  2. In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning, pepper, and salt until smooth.
  3. Add the diced celery and chopped parsley to the crab meat.
  4. Pour the dressing over the crab and celery mixture.
  5. Gently fold all ingredients together until everything is evenly coated. Do not overmix.
  6. Cover the bowl and chill the crab salad in the refrigerator for at least 15 minutes before serving to allow flavors to combine.
  7. Serve cold on lettuce cups, crackers, or as a sandwich filling.

Notes

  • For a lower-carb option, serve this salad in lettuce wraps instead of bread.
  • You can prepare this salad ahead of time; it keeps well for up to two days in the refrigerator.
  • If you are planning meals for the week, this recipe fits well into a general meal planning structure for quick lunches.

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