Creamy Seafood Salad with Imitation Crab
A light, flavorful seafood salad combining tender imitation crab, crisp vegetables, and a tangy, creamy dressing — perfect for lunches, picnics, or light dinners.
Equipment
- Mixing bowl
- Knife
- Cutting board
Ingredients
Seafood
- 1 lb imitation crab meat shredded into chunks; can use real crab for premium version
Dressing
- 1 cup mayonnaise Greek yogurt can be a lighter alternative
- 1 Tbsp fresh lemon juice lime juice can be substituted
- 1 tsp Dijon mustard yellow mustard for milder flavor
Vegetables
- 1/2 cup celery finely diced; fennel can be used for subtle anise note
- 1/4 cup red onion minced; sweet onion or scallions can be used
- 1/2 cup corn kernels drained if canned; optional
Seasoning & Garnish
- to taste salt and black pepper
- 1 Tbsp fresh dill optional; parsley can be substituted
- lettuce leaves for serving; romaine, butter, or iceberg
Instructions
- Shred the imitation crab meat into bite-sized pieces and pat lightly if wet.
- Finely dice celery and red onion; drain corn if using canned.
- In a medium bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, and black pepper until smooth.
- Gently fold the shredded crab, celery, onion, and corn into the dressing.
- Fold in fresh dill or parsley.
- Cover and refrigerate for at least 30 minutes before serving.
- Serve over lettuce leaves and garnish with additional herbs if desired.
Notes
This salad can be made lighter by using Greek yogurt instead of mayonnaise, and chilling enhances the flavor.