Crab Salad Recipe
I have the ultimate salad recipe for you that is perfect for any occasion, is budget-friendly, and only takes 15 minutes to make! Now that it is a winner in my book, my crab salad recipe is ready in minutes; it’s creamy, refreshing, and with contrasting textures and flavors of crunchy veggies and delicately sweet imitation crab meat.
As someone who was born in Eastern Europe, we didn’t have access to fancy ingredients like fresh crab, lobsters, and even shrimp. I grew up all my childhood having this crab salad on special occasions and holidays. It was a family tradition to slice all the ingredients with my mom and prep the salad. Now, it has become a tradition in my own family, and we love it along with my shrimp salad!
Table of contents
This recipe is probably one of the easiest salad recipes that you can make. Fresh ingredients, such as celery, fresh dill, lemon, and mayo, elevate this classic salad to something more complex and delicious. I like making a big batch and having it in the fridge to fix quick sandwiches and wraps!
Why you will love this recipe
- Fast and easy to make: It takes me only 15 minutes to make this salad and have it ready to serve.
- It is a versatile dish. My favorite way to serve this salad is on bread as a sandwich, but I also often serve it as an appetizer.
- Salad on the go: I can whip this up in minutes and pack it to take on picnics or family gatherings easily. In fact, my family always expects this to be one of my offerings at barbecues now.
- It is very inexpensive: Since my recipe uses imitation crab meat, this is a very inexpensive dish. I can serve the whole family for less than $10.
What you will need
- Imitation crab meat – I use imitation crab meat because it is ready to use, less expensive, and tastes just like real crab meat.
- Veggies – I think celery and red onion are an absolute must! The crunchy crisp textures add dimension, and the fresh flavors are perfect for contrasting the richness of the dressing.
- Lemon juice – To brighten the flavor and cut through the richness of the mayo. The zing of lemon also complements the delicate crab meat.
- Mayonnaise – The smooth creamy base and binding agent to keep the whole salad together. It is not the dominant flavor but a nice background flavor to enhance it all.
- Seasoning – I like to add a bold flavor using Old Bay seasoning, smoked paprika and garlic powder.
- Herbs – Fresh dill boosts the flavor of the crab meat and pairs perfectly with lemon juice, while the green onions add a bright pop of color and a slight crunch, as well as a hint of sweet onion flavor.
How to make
Chop: First, I start by chopping all the veggies, herbs, and also the crab meat.
Combine: Then, I mix in all the ingredients gently until it is all combined.
Serve: Before serving, I like to add chopped green onions and a little extra fresh dill.
Expert tip
Using real crab meat
For this salad, I prefer imitation crab meat because the taste is wonderful, it is very convenient, and the price of real crab meat is very high. But for those who want to use the real stuff, that is perfectly fine. Just remember to make sure the crab meat is as fresh as possible, or it will have a fishy aftertaste. Use all of your senses in choosing crab meat.
It should be firm and white without any fishy or sour smell. If there is a blue tinge or it smells of ammonia, steer clear. It will feel moist but not sticky or slimy. Sliminess is from bacterial growth and the meat is not safe to eat. Get the lump crab meat in large chunky pieces from a reputable source like a local seafood market or butcher with a good reputation.
More tips to consider
- Use fresh dill and fresh lemon juice. These will make the salad really stand out.
- Although it can be served immediately, this crab salad tastes best after chilling for a few hours.
- Be sure the red onion is chopped very finely. Big chunks of red onion will overpower the delicate flavor of the crab.
- There is no need to rinse imitation crab meat or cook it.
Recipe variations and add-ins:
- Different meat: I have tried this with chopped shrimp, chicken, and even turkey. They all taste delicious.
- No mayo: For a healthier version, I use Greek yogurt instead of mayonnaise. It even adds a nice creamy sweetness.
- Spicy salad: To make this for my spicy food lovers, I add a bit of red pepper flakes and some chopped poblano peppers.
- Make it crack: Nobody can resist this salad when I toss in some bacon, cheddar cheese, and my ranch seasoning mix.
- More veggies: Sometimes, I find myself adding more veggies to this salad to make it heartier and call it a meal. Some of my favorites are bell peppers, broccoli, cauliflower, green beans, sweet peas, and corn.
Serving suggestions:
This is one of those salads that I like to serve as an appetizer with crackers for everyone to spread as much as they want. It is a big hit on game day as much as it is on my Sunday morning brunch with the ladies. I add some veggies like carrot and celery sticks along with my famous homemade mimosas. I also like to serve it on lettuce leaves for a healthier snack.
Another way I like to serve this salad is on hoagie rolls for sandwiches. They are the perfect sandwiches for a fast dinner when I am in a hurry. We can even take them on the go if we are headed out to the park or to see a show. I have also served this salad in the middle of an avocado for the best stuffed avocado ever. Just use my grilled avocado recipe and top them with this delicious salad for a hearty unique meal that everyone will love.
How to store leftovers:
- Refrigerate: It can be stored for up to three days in the fridge in a sealed container.
- Freezing: I would not freeze this salad because the texture and taste would not be the same.
Frequently asked questions
This usually happens if the crab meat is not drained thoroughly enough, leaving too much excess liquid from the can when using canned crab meat or from the colander after rinsing it. Be sure the crab meat is drained well. I even go so far as to pat my crab meat dry with a paper towel. Also, make sure the vegetables are drained properly too. Finally, the mayonnaise may be too oily. Whip it up before adding it to the salad.
If using imitation crab meat, it may be the brand. Some inexpensive brands have a rubbery texture. Stick to the more reputable high-quality brand names like TransOcean or Louis Kemp. These are two of the most popular. Too much mayo can also make the crab meat feel dense and rubbery. If you’ve used fresh crab and cooked it yourself, it may have been overcooked, which will make it rubbery.
The most common culprit is spoiled crab meat so throw it out. It should smell sweet or fresh, never sour. I would not take any chances with sour seafood. Even if it is imitation crab meat! It is still seafood, and it should not taste sour. Another cause could be the mayonnaise. Even if both of the packages say they are not expired, I would toss them out rather than take the chance of getting food poisoning.
More delicious salads to try:
With thousands of recipes on the internet, it can be quite overwhelming to choose which one tastes the best. Well, you don’t have to worry as here are my salad recipes that are surely delicious and mouthwatering:
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Crab Salad Recipe
Ingredients
- 1 pound imitation crab meat cut into cubes or flaked
- 1 cup celery finely chopped
- 1/2 red onion finely chopped
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 tablespoon lemon juice
- salt and pepper to taste
- 2/3 cup mayonnaise
- 1 1/2 tablespoons fresh dill chopped plus more for garnish
- Chopped green onions for garnish
Instructions
- Using a sharp knife, chop the crabmeat, veggies, and herbs, then transfer them to a large bowl.
- Then, add the rest of the ingredients to the same bowl, and stir gently to combine.
- When serving, sprinkle with additional chopped dill and top with lemon slices.
- Serve immediately, or cover and chill for up to 2-3 days.
