Creamy Crab Salad

Creamy Crab Salad

Prep Time: 15 minutes
Chill Time: 30 minutes
Servings: 4–6

Ingredients

• 1 lb (450 g) imitation crab meat or cooked crab meat, chopped or shredded
• 2 celery stalks, finely chopped
• 3 green onions, thinly sliced
• ½ cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon Old Bay seasoning, optional
• ¼ teaspoon black pepper
• ¼ teaspoon salt, or to taste
• 1 tablespoon fresh dill, chopped
• 1 teaspoon sugar, optional for a slightly sweeter deli-style flavor

Instructions

1. Prepare the crab.
   Chop or shred the crab meat into bite-sized pieces and place it in a large mixing bowl.
2. Add the vegetables.
   Add the finely chopped celery and sliced green onions. The celery gives the salad the fresh crunch visible in the dish.
3. Make the creamy dressing.
   In a separate small bowl, combine mayonnaise, sour cream, lemon juice, Dijon mustard, garlic powder, onion powder, Old Bay seasoning, black pepper, salt, and optional sugar. Stir until completely smooth.
4. Combine everything.
   Pour the dressing over the crab mixture. Add the fresh dill and gently fold everything together until the crab and vegetables are evenly coated. Avoid overmixing so the crab pieces keep some texture.
5. Chill.
   Cover the bowl and refrigerate for at least 30 minutes. Chilling allows the lemon, dill, seasoning, and creamy dressing to blend together.
6. Serve.
   Give the salad one final gentle stir before serving. Taste and add a little more lemon juice, salt, or black pepper if needed.

Serving Ideas

Serve this creamy crab salad chilled with crackers, toasted baguette slices, croissants, lettuce cups, or alongside sliced cucumbers and tomatoes. It also makes a delicious sandwich filling or can be spooned over mixed greens for a light lunch.

Tips

For a salad closest to the one in the photo, use imitation crab sticks and tear or chop them into irregular pieces rather than finely mincing them. Keep the celery slightly chunky so its green color and crunchy texture stand out.

For a lighter version, replace part of the mayonnaise with Greek yogurt. If using real crab meat, fold it in very gently because it breaks apart more easily.

For extra flavor, add a small amount of finely chopped fresh parsley, dill, or a pinch of paprika.

Storage

Store the crab salad in an airtight container in the refrigerator for up to 2–3 days. Keep it refrigerated until serving. Freezing is not recommended because mayonnaise-based dressing can separate after thawing.

Approximate Nutrition per Serving

Based on 6 servings:

Calories: 220–270
Protein: 8–12 g
Carbohydrates: 10–15 g
Fat: 16–20 g
Fiber: 1 g

Nutrition will vary depending on whether you use real or imitation crab and the type of mayonnaise.

Quick Dressing Adjustment

For an extra-creamy deli-style crab salad, increase the mayonnaise by 2 tablespoons. For a fresher, tangier version, add another teaspoon of lemon juice and a little extra dill.