This crab salad is a nostalgic deli-style favorite that combines imitation crab meat, crisp celery, and shallots in a creamy, seasoned dressing. It’s incredibly easy to make—no cooking required—and can be served chilled on a bed of lettuce, in a sandwich, or stuffed into avocados or tomatoes. The blend of paprika, dill, and a touch of black pepper gives it a subtle kick, while the creamy mayo base ties everything together. Whether you’re craving a quick lunch or prepping for a summer gathering, this seafood salad delivers flavor and convenience in every bite.
Ingredients
- 1 pound imitation crab meat (flake-style or chopped leg-style)
- 1 shallot, finely minced
- ½ cup celery, finely diced
- ½ cup mayonnaise
- ½ teaspoon paprika
- ½ teaspoon dried dill
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Optional Add-ins:
- 1 teaspoon lemon juice (for brightness)
- 1 tablespoon chopped fresh parsley
- 1–2 tablespoons finely diced red bell pepper for color and crunch
Instructions
Step 1: Prepare the Ingredients
- Chop the crab meat into bite-sized pieces if using leg-style imitation crab. Flake-style crab can be used as-is or gently pulled apart for a more shredded texture.
- Dice the celery and mince the shallot finely to ensure a balanced texture in every bite.
Step 2: Mix the Salad
- In a large mixing bowl, combine the crab meat, celery, and shallot.
- Add the mayonnaise, paprika, dill, salt, and black pepper.
- Stir gently but thoroughly until all ingredients are evenly coated in the creamy dressing.
Step 3: Chill and Serve
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve chilled as a salad, sandwich filling, or appetizer.
Serving Suggestions
- On a bed of greens: Serve over romaine or butter lettuce with sliced cucumbers and cherry tomatoes.
- In a sandwich: Pile into a croissant, hoagie roll, or between slices of toasted sourdough.
- As a dip: Serve with buttery crackers or crostini for a party platter.
- Stuffed into vegetables: Spoon into halved avocados, tomatoes, or bell peppers for a low-carb option.
Tips & Variations
- Real Crab Option: Substitute imitation crab with lump crab meat for a more luxurious version.
- Spicy Kick: Add a dash of hot sauce or a pinch of cayenne pepper for heat.
- Make-Ahead Friendly: This salad keeps well in the fridge for up to 2 days—perfect for meal prep or entertaining.
- Dairy-Free: Ensure your mayo is dairy-free if needed; the rest of the ingredients are naturally dairy-free.
Storage
- Store in an airtight container in the refrigerator for up to 2 days.
- Not recommended for freezing, as the texture of the mayo and crab may change.
This crab salad is a creamy, crunchy, and crave-worthy dish that’s as versatile as it is delicious. Want to try a tropical twist with mango or pineapple next? Or maybe a spicy Cajun version? I’ve got ideas!