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!

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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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.

Notes

The salad keeps well in the fridge for up to 2 days.

This recipe can be made ahead and chilled for a few hours to enhance the flavors.

Feel free to swap the mayonnaise for sour cream or Greek yogurt for a creamier texture.

Prep Time: 10 minutes
Category: Salad, Appetizer
Method: No-cook
Cuisine: American

Nutrition

Serving Size: 4 servings
Calories: 180 kcal