Name: Crab Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 lb imitation crab meat, shredded or chopped; 1/2 cup celery, finely diced; 1/4 cup red onion, finely diced; 1/4 cup cucumber, diced; 1/4 cup mayonnaise; 2 tablespoons lemon juice; 1 teaspoon Dijon mustard; 1/4 teaspoon garlic powder; Salt and pepper to taste; Fresh parsley for garnish

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A light, refreshing crab salad that combines the delicate sweetness of crab meat with crunchy vegetables, all tossed in a creamy dressing. Perfect for a summer meal or a quick appetizer!

Ingredients

1 lb imitation crab meat, shredded or chopped

½ cup celery, finely diced

¼ cup red onion, finely diced

¼ cup cucumber, diced

¼ cup mayonnaise

2 tablespoons lemon juice

1 teaspoon Dijon mustard

¼ teaspoon garlic powder

Salt and pepper to taste

Fresh parsley for garnish

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, I combine the shredded crab meat, diced celery, red onion, and cucumber.

In a separate small bowl, I mix together the mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and pepper until well combined.

I pour the dressing over the crab mixture and stir gently to coat everything evenly.

I cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

Before serving, I garnish with fresh parsley for a pop of color.

Servings and Timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Variations

If I want to add a bit of variety to this crab salad, there are several ways I can change things up:

Add a teaspoon of Old Bay seasoning or paprika for an extra kick.

For a creamier texture, I can swap out some of the mayonnaise for sour cream or Greek yogurt.

If I’m looking for a more vibrant dish, I can toss in some diced bell peppers or tomatoes for added color.

I can use fresh crab meat if I prefer a more authentic taste instead of imitation crab.

Storage/Reheating

I find this crab salad keeps well in the refrigerator for up to 2 days. It’s best served chilled, so I make sure to keep it covered in an airtight container. Since it’s served cold, there’s no need for reheating, and the flavors tend to get even better after a little time in the fridge.

FAQs

Can I use real crab meat instead of imitation crab?

Yes, I can absolutely use real crab meat! It will give the salad a more authentic flavor, though imitation crab is a great option for a budget-friendly version.

How long can I store this crab salad in the fridge?

I typically store the crab salad for up to 2 days in the fridge. After that, the veggies may start to lose their crunch, so it’s best to enjoy it sooner rather than later.

Can I make this crab salad ahead of time?

Yes! I often prepare this salad a few hours ahead of serving. Letting it chill in the fridge for a little longer can actually enhance the flavor as all the ingredients have more time to meld together.

What can I serve this crab salad with?

This crab salad pairs wonderfully with crackers, toasted bread, or even fresh greens for a light, refreshing meal. It also makes a great topping for a sandwich or a wrap.

Can I add other vegetables to this crab salad?

Definitely! I’ve added things like bell peppers, corn, or even avocado for a twist. Feel free to get creative with the vegetables you enjoy.

Conclusion

This crab salad is a perfect dish for any occasion. Whether I’m looking for a quick lunch, a side dish, or an appetizer, it’s always a crowd-pleaser. With its light and creamy texture, it’s the ideal combination of flavors and crunch. I love how simple and fresh it is—making it the perfect choice for a refreshing meal or snack!

Recipe:

Crab Salad

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Author: Cheryl
Total Time: 10 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This Crab Salad recipe combines the sweetness of imitation crab with crunchy vegetables, all coated in a creamy dressing, making it the perfect summer dish or a refreshing appetizer. Easy to prepare, it’s packed with flavor and texture, ideal for any occasion. Whether you’re craving a light lunch or need a quick side dish, this crab salad is sure to satisfy!

Instructions

In a large bowl, combine the shredded crab meat, diced celery, red onion, and cucumber.
In a separate small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
Pour the dressing over the crab mixture and stir gently until well combined.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
Before serving, garnish with fresh parsley.