A light, creamy, and refreshing salad that’s perfect for warm days or quick, elegant meals. Made with tender crab meat, crisp vegetables, and a bright, herbed dressing, this versatile dish can be served as a sandwich filling, a salad topper, or a scoopable appetizer. Ready in just 15 minutes, plus a quick chill.
Ingredients
1 lb imitation crab (surimi) or real lump crab meat, flaked or chopped
⅓ cup mayonnaise (more if desired)
1 tablespoon sour cream or plain Greek yogurt (optional, for tang)
1 teaspoon Dijon mustard
½ cup celery, finely chopped
¼ cup red or green onion, finely chopped
1 tablespoon fresh dill or parsley, chopped (or 1 teaspoon dried)
1 tablespoon freshly squeezed lemon juice
Salt and black pepper, to taste
Optional Add-Ins:
¼ teaspoon Old Bay seasoning or paprika
¼ cup diced cucumber or sweet bell pepper
1 hard-boiled egg, chopped
1 teaspoon capers, drained
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