Cool, creamy, a little crunchy, and just salty enough to keep you going back for “one more bite.” That’s the whole vibe of this Creamy Seafood Salad with Imitation Crab.
It’s the kind of recipe that shows up everywhere for a reason. It’s fast. It’s affordable. It makes a big bowl without much effort. And it works for a lot of moments—quick lunches, summer snacking, easy appetizers, sandwich nights, party trays, meal prep.
The best part is how flexible it is. You can keep it classic with mayo, celery, and a squeeze of lemon. Or you can take it in a totally different direction with dill, Old Bay, a little heat, or even a sweeter twist with corn and pineapple. Same base. Different mood.
If you’ve ever grabbed a scoop of seafood salad at the deli and thought, “Yep, that’s what I want at home,” this is the recipe to make. The texture is right. The flavor is clean. And it chills into something even better after a little time in the fridge.
What this salad tastes like
Imitation crab has a mild, slightly sweet seafood flavor. It’s not “fishy,” and that’s why so many people love it in cold salads. When you pair it with a creamy dressing and a few crisp add-ins, it turns into that classic deli-style bite: smooth, savory, bright, and refreshing.
You’ll notice a few things if you do it right:
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The salad stays creamy, not watery.
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The celery (or cucumber) stays crisp.
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The seasoning tastes balanced, not heavy.
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The crab pieces feel tender, not shredded into paste.
Tiny details. Big payoff.
Why you’ll love this recipe
No cooking required: Chop, stir, chill. Done.
It’s budget-friendly: Imitation crab makes a big bowl without the price tag of lump crab.
It’s great for meal prep: Make it once and enjoy it a few different ways all week.
It works as an appetizer or a meal: Serve it with crackers, pile it into a sandwich, or spoon it into lettuce cups.
Easy to customize: More crunch? Add more celery. More tang? Add pickle juice. More heat? Add sriracha.
Ingredients
Here I explain the best ingredients for this creamy seafood salad recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
The “seafood” base
Imitation crab (surimi) – This is the heart of the recipe. It usually comes in sticks or flakes. Either works, but the flake-style is quickest because it’s already easy to separate into bite-size pieces. If you’re using sticks, just slice them, then gently pull some pieces apart so you get that deli-style texture.
Cooked shrimp (optional) – Want it a little more “seafood forward”? Add a cup of small cooked shrimp (salad shrimp) or chopped cooked shrimp. It turns this into more of a seafood medley, still easy, still cold and creamy.
Crunch and flavor boosters
Celery – Adds that clean crunch that makes the salad feel fresh. Dice it small so you get crunch without big watery chunks.
Red onion (or green onion) – Red onion gives a sharper bite. Green onion is softer and a little sweeter. Use what you like.
Fresh dill (or dried dill) – Dill is one of those ingredients that instantly makes creamy salads taste bright and “finished.” Fresh is best, dried works fine.
Parsley (optional) – Adds color and a clean, mild herb flavor.
The creamy dressing
Mayonnaise – The classic base. It gives you that smooth, rich deli-style texture.
Sour cream (or plain Greek yogurt) – This lightens the mayo without making the salad taste “diet.” Sour cream adds a soft tang. Greek yogurt adds more tang and a thicker texture.
Lemon juice – Brightens everything up. Use fresh if you can. Bottled works in a pinch, just start with less and taste.
Dijon mustard – Not enough to make it taste like mustard salad. Just enough to sharpen the dressing and balance the richness.
Old Bay seasoning (optional) – This is a great shortcut if you like a seafood-seasoned flavor. A little goes a long way.
Salt + black pepper – Add slowly, then adjust after the salad chills. Cold food tastes less salty than warm food, so it often needs a small boost after resting.
Optional add-ins (use what fits your plan)
Sweet pickle relish – Gives tang and a little sweetness. Start small. You can always add more.
Capers – Salty, briny pop. A small spoonful is plenty.
Cucumber – Great crunch, but it can add water. If you use it, dice it small and remove seeds.
Corn – Adds sweetness and makes it feel more “summer picnic.”
Avocado – Creamy and rich, but it browns. Add right before serving.
Ingredient notes that actually matter
1) How to keep imitation crab from making the salad watery
Imitation crab sometimes carries extra moisture, especially if it was recently thawed. If you toss it straight into the bowl, the salad can loosen up after an hour.
Two simple fixes:
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Pat the crab dry with paper towels after chopping.
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If it’s very wet, spread it on a towel for 5 minutes while you prep the dressing.
That’s it. The salad stays thick and creamy.
2) How small should you chop everything?
Small. Not baby-food small. Just “easy bite” small.
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Celery: small dice
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Onion: very small dice
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Crab: bite-size chunks, not dust
A seafood salad should feel scoopable. Every bite should have a little of everything.
3) Mayo choice changes the final flavor
Some mayonnaise brands taste sweeter, some taste tangier, some taste richer. If you have a mayo you already like for egg salad or potato salad, use that one here. It makes a difference.
4) Fresh lemon gives a cleaner finish
If you only take one “extra step,” make it fresh lemon. The salad tastes brighter and less heavy. Just a squeeze.
How to make Creamy Seafood Salad with Imitation Crab
For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
Step 1: Prep the imitation crab
Unwrap the imitation crab. If it’s stick-style, slice it into ½-inch pieces, then gently pull a few pieces apart with your fingers so the texture looks natural and a little shredded.
If it’s flake-style, separate it into bite-size pieces.
Pat it dry if it feels wet.
Step 2: Chop the crunchy ingredients
Dice the celery and onion. Keep the pieces small so the salad stays cohesive and easy to scoop.
If you’re using fresh dill, chop it finely.
Step 3: Make the dressing
In a large bowl, whisk together:
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mayonnaise
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sour cream (or Greek yogurt)
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lemon juice
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Dijon mustard
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seasonings
Taste the dressing before adding the crab. It should taste slightly more “seasoned” than you want the final salad to taste, because the crab and veggies will mellow it out.
Step 4: Combine gently
Add the imitation crab, celery, onion, and herbs to the bowl.
Use a spatula to fold everything together. Don’t stir aggressively. You want chunks of crab, not crab paste.
Step 5: Chill for the best flavor
Cover the bowl and refrigerate for at least 30 minutes.
An hour is even better. The flavors settle down, the dressing clings to everything, and the texture gets thicker.
Right before serving, taste again and adjust:
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more lemon for brightness
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more salt for balance
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more pepper for bite
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more dill if you want it herbier
Serving ideas that don’t feel boring
This salad is great straight from the bowl, but it’s even better when you serve it with a little intention. Different serving styles make it feel like a whole new meal.
Sandwiches and wraps
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Croissants – soft, buttery, and perfect with chilled seafood salad
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Brioche buns – slightly sweet, super tender
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Tortilla wraps – add shredded lettuce for crunch
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Pita pockets – stuff and go
Add-ons that work in sandwiches:
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sliced cucumber
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shredded romaine
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tomato (only if you’re eating right away—tomato adds water)
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a few crushed potato chips inside the sandwich (seriously, great crunch)
Snack boards and party trays
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buttery crackers
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toasted baguette slices
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cucumber rounds
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celery sticks
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mini bell pepper halves
If you’re putting it on a tray, keep it cold. Nest the serving bowl in a larger bowl of ice if it’ll sit out for a while.
Light lunch bowls
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a bed of mixed greens
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sliced avocado
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cherry tomatoes
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extra lemon on top
It turns into a chilled salad bowl that feels fresh, not heavy.
Lettuce cups
Spoon it into butter lettuce or romaine leaves. Add a sprinkle of paprika or Old Bay on top. Clean, crisp, easy.
Make-ahead tips
This recipe is built for making ahead.
Best make-ahead window:
Make it up to 24 hours in advance for the best flavor and texture.
If you’re making it for a party:
Make it the night before, then stir it well right before serving. If it thickened too much, add 1–2 tablespoons of mayo or sour cream to loosen it.
If you’re adding crunchy extras:
If you’re using cucumber or avocado, add those right before serving. They change texture fast.
Storage and food safety
Cold seafood-style salads taste great, but they need basic food safety rules.
Refrigerator:
Store in an airtight container for up to 3 days. The flavor is best in the first 1–2 days.
Room temperature:
Don’t leave it out for more than 2 hours (or 1 hour if it’s very warm). When in doubt, keep it chilled.
Freezing:
I don’t recommend freezing this salad. Mayo-based dressings can separate when thawed, and the crab texture changes.
If it gets watery in the fridge:
Drain off the liquid if needed, then stir in a spoonful of mayo to bring back the creamy texture.
Recipe variations
Keep it classic, or switch it up based on what you’re serving it with.
1) Spicy seafood salad
Add:
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1–2 teaspoons sriracha (to taste)
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a pinch of cayenne
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diced jalapeños (if you want real heat)
Finish with a squeeze of lime instead of lemon. So good in lettuce cups.
2) Old Bay deli-style
Use Old Bay plus a little celery seed (optional). Add extra celery and keep the onion light. This version tastes like something you’d scoop from a chilled deli case.
3) Sweet and tangy picnic style
Add:
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2–3 tablespoons sweet pickle relish
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a tiny pinch of sugar (optional)
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a splash of pickle juice
Serve it on soft rolls with lettuce.
4) Seafood pasta salad hybrid
Fold the finished seafood salad into cooked, cooled small pasta (like shells or elbow macaroni). Start with 2 cups cooked pasta and add more dressing if needed. It turns into a potluck-friendly pasta salad fast.
5) Extra “seafood” flavor without extra seafood
Add:
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a small spoonful of finely chopped nori (seaweed)
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or a tiny splash of fish sauce (very small amount)
This is optional and not for everyone, but it adds a real ocean note without changing the whole recipe.
Troubleshooting
“My salad tastes flat.”
Add one or two of these:
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a pinch more salt
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another squeeze of lemon
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a tiny bit more Dijon
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extra dill
Cold salads almost always need a final seasoning check after chilling.
“It’s too thick.”
Stir in 1 tablespoon at a time:
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mayo
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sour cream
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or a splash of milk
Stop when it loosens up but still holds its shape on a spoon.
“It’s too watery.”
This usually comes from the crab or watery veggies.
Fix it:
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drain excess liquid
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pat the crab dry next time
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add an extra spoonful of mayo to tighten it up
“The onion is too strong.”
Use green onions next time, or soak diced red onion in cold water for 5 minutes, then drain well. It takes the sharp edge off.
Frequently asked questions
Is imitation crab already cooked?
Yes, imitation crab (surimi) is typically fully cooked and ready to eat. That’s why this recipe is no-cook. Still, keep it refrigerated and follow the storage guidelines.
Can I use real crab instead?
Absolutely. If you have lump crab, it’s amazing here. Just be gentle when folding so you don’t break it up too much. You may want slightly less dressing since real crab is more delicate.
Can I make it without mayo?
You can, but the flavor will change. Try using all Greek yogurt, or a mix of Greek yogurt and a little olive oil. It won’t taste like deli seafood salad, but it will still be creamy and good.
What’s the best way to chop imitation crab?
If you want that deli-style look, slice it, then pull pieces apart with your fingers so you get a mix of chunks and shreds. It looks more natural and the dressing clings better.
Can I add hard-boiled eggs?
You can. It makes it feel more like a picnic salad. Chop them small and fold them in at the end so they don’t break down too much.
What should I serve this with for lunch?
My favorites:
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croissant sandwich + fruit
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lettuce cups + crackers
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salad bowl with greens + avocado
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wrap + crunchy veggies on the side
Creamy Seafood Salad with Imitation Crab
Ingredients
- 16 ounces imitation crab flakes or sticks, chopped into bite-size pieces
- ½ cup celery finely diced (about 2 stalks)
- ¼ cup red onion very finely diced (or ⅓ cup sliced green onions)
- 2 tablespoons fresh dill chopped (or 2 teaspoons dried dill)
- ½ cup mayonnaise
- ¼ cup sour cream or plain Greek yogurt
- 1 tablespoon lemon juice plus more to taste
- 1 teaspoon Dijon mustard
- ½ teaspoon Old Bay seasoning optional
- ½ teaspoon salt start with ¼ teaspoon, then adjust after chilling
- ¼ teaspoon black pepper
Optional add-ins:
- 2 –3 tablespoons sweet pickle relish
- 1 tablespoon capers drained and chopped
- 1 cup cooked small shrimp salad shrimp, drained and patted dry
Instructions
- If the imitation crab feels wet, pat it dry with paper towels. Chop into bite-size pieces. If using sticks, slice, then gently pull some pieces apart for a mix of chunks and shreds.
- Dice the celery and onion very small. Chop the dill.
- In a large bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, Old Bay (if using), salt, and black pepper.
- Add the imitation crab, celery, onion, and dill to the bowl. Fold everything together gently with a spatula until evenly coated.
- Cover and refrigerate for at least 30 minutes. Stir again, then taste and adjust seasoning (more lemon, salt, pepper, or dill).
- Serve chilled with crackers, in sandwiches, in lettuce cups, or over a bed of greens.
