Creamy Seafood Salad with Imitation Crab
This easy no-cook seafood salad is creamy, crisp, and full of deli-style flavor. Made with imitation crab, celery, onion, dill, and a tangy dressing, it’s perfect for sandwiches, crackers, wraps, and meal prep.
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.
Notes
For the best texture, chill the salad before serving. The dressing thickens and the flavors blend.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
I don’t recommend freezing this salad because mayo-based dressings can separate after thawing.
If the salad thickens too much in the fridge, stir in 1–2 tablespoons mayo or sour cream to loosen it up.
Tried this recipe?Let us know how it was!