Crab Salad Recipe
This easy Crab Salad is made with imitation crab meat, diced onion, and celery all tossed in a creamy mayonnaise dressing. Delicious served over a bed of lettuce, scooped onto buttery crackers, or piled between your favorite sandwich roll.
Servings: 8 servings
Ingredients
- 24 ounces imitation crab meat flaked style or sticks, chopped
- ½ red onion diced
- 1 stalk celery diced
- 2 tablespoons chives chopped, plus more for serving
- ¾ cup mayonnaise full-fat or low-fat
- ¼ cup sour cream or plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon dijon mustard
- ½ teaspoon Old Bay seasoning
- salt + pepper to taste
Instructions
- In a large bowl combine the imitation crab meat, red onion, celery, and chives.
- In a separate mixing bowl mix together the mayo, sour cream, fresh lemon juice, dijon mustard, Old Bay seasoning, salt, and black pepper.
- Pour the creamy mayo dressing over the crab and gently mix to combine. Season with additional salt and black pepper, to taste.
- Serve immediately or transfer to an airtight container and keep stored in the refrigerator for up to 2 days.
Notes
- This recipe can also be made with real lump crab meat.
- Keep leftovers stored in an airtight container in the refrigerator. Best enjoyed within 2 days.
Nutrition
Calories: 246kcal | Carbohydrates: 16g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 625mg | Potassium: 42mg | Fiber: 1g | Sugar: 4g | Vitamin A: 118IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg
