Crab Salad (Seafood Salad)

A light, creamy, and refreshing seafood salad made with tender imitation krab, crisp celery, aromatic shallot, and a herb-kissed mayonnaise dressing. Chilled to perfection, this easy no-cook dish delivers a cool, ocean-inspired flavor that’s perfect for sandwiches, lettuce wraps, or as a standalone appetizer.

Why You’ll Love This Recipe

This isn’t just a sandwich filler—it’s coastal freshness in a bowl. With flaky krab meat, crunchy celery, and a creamy dill-paprika dressing, every bite is cool, satisfying, and bursting with subtle sweetness. It comes together in minutes, requires no cooking, and tastes even better after a quick chill. Whether you’re packing lunches, hosting a brunch, or craving something light, this salad hits the spot.

Perfect for:

• Quick lunches
• Picnics and potlucks
• Low-effort entertaining
• Keto or low-carb diets (check krab ingredients)

🥪 “I made this for my beach club luncheon,” said one home cook. “Everyone asked for the recipe before the platter was empty!”

Ingredients

• 1 lb (450g) imitation krab meat (aka kani or surimi), drained and flaked
• ½ cup celery, finely minced (~2–3 stalks)
• ¼ cup shallot, finely minced (~1 small shallot)
• ½ cup mayonnaise (full-fat recommended for creaminess)
• ½ tsp paprika (smoked or sweet—your choice)
• ½ tsp dried dill (or 1 tbsp fresh dill, chopped)
• ¼ tsp Kosher salt
• ¼ tsp coarse ground black pepper

Optional Add-Ins:

• 1 tbsp fresh lemon juice (for brightness)
• 1 tsp Dijon mustard (for tang)
• ½ tsp Old Bay seasoning (for a Chesapeake twist)
• A few drops of hot sauce (for heat)

Step-by-Step Instructions

1. Flake the Krab Meat

• Open the package and drain any liquid.
• Use your fingers or a fork to gently flake the krab into bite-sized pieces.
  

  ✅ Avoid over-chopping—it should stay slightly chunky.

2. Chop the Veggies

• Finely mince celery and shallot to ensure even distribution and a balanced texture.

3. Mix Gently

In a large mixing bowl:

• Add flaked krab, celery, shallot, mayo, paprika, dill, salt, and pepper.
• Fold everything together with a spatula or spoon until just combined.
  

  ❗ Do not overmix —you don’t want to break down the krab too much.

✅ Pro Tip: Taste and adjust—add more dill, salt, or a splash of lemon juice if desired.

4. Chill to Let Flavors Meld

• Cover the bowl with plastic wrap or transfer to an airtight container.
• Refrigerate at least 1 hour, preferably 2 hours, to allow flavors to deepen and ingredients to chill thoroughly.

✅ Make ahead? Yes! It keeps beautifully for up to 2 days.

5. Serve Cold & Crisp

• Stir lightly before serving.
• Enjoy in one of these delicious ways:
  • On toasted bread as a krab salad sandwich
  • In butter lettuce cups for a low-carb option
  • On croissants or mini brioche buns
  • With crackers or cucumber rounds as an appetizer
  • Over a green salad for a hearty lunch

Garnish with extra dill, paprika, or lemon wedges.

You Must Know

• Drain krab well —excess moisture makes the salad runny.
• Use real mayonnaise —light or fat-free versions separate and lack richness.
• Chilling is key —this isn’t a “serve immediately” salad. Cold = better flavor.
• Don’t use pre-shredded krab from the deli —it’s often too dry. Stick to vacuum-sealed logs.
• Adjust seasonings after chilling —cold dulls taste; you may need more salt or acid.

Storage Tips

• Store in an airtight container in the fridge for up to 3 days.
• Do not freeze —mayo-based salads separate upon thawing.
• Stir in a little fresh mayo before serving if it thickens too much.

Ingredient Substitutions

Serving Suggestions

• Pair with iced tea, sparkling water, or a crisp white wine.
• Great for baby showers, garden parties, or seaside gatherings.
• Double the batch and pack in individual jars for meal prep.
• Serve on a platter surrounded by lemon slices and fresh herbs.

Cultural Context

While traditional crab salad hails from coastal American kitchens—especially Maryland and the Carolinas—this version embraces convenience without sacrificing charm. Imitation krab (surimi) was developed in Japan and became popular in the U.S. as an affordable, shelf-stable alternative. Found at church suppers, beach houses, and delis alike, it’s proof that good food doesn’t have to be fancy—just fresh and flavorful.

Pro Tips

• Double the recipe? Yes—perfect for crowds.
• Want crunch? Add diced apple, jicama, or radish.
• Make it zesty: Add lemon zest or capers.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use real crab meat?
A: Absolutely! Substitute lump or claw meat—one-to-one. Even better, but more expensive.

Q: Why did my salad turn out watery?
A: Likely due to undrained krab or over-chopped veggies. Drain well and chill in a colander briefly.

Q: Is this gluten-free?
A: Usually yes—but check the krab label. Some surimi contains wheat fillers.

Q: Can I make it vegan?
A: Not easily—the krab is fish-based. Try hearts of palm or jackfruit with similar seasoning.

Q: Can I add hard-boiled eggs?
A: Yes! Chopped eggs are a classic addition in many regions.

Allergy Information

Contains: shellfish (in some imitation krab—check label), eggs (in mayo).
Gluten-free option: Use certified GF krab and verify all ingredients.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on imitation seafood and mayonnaise.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings

• Calories: 240
• Fat: 20g
• Saturated Fat: 3g
• Carbohydrates: 3g
• Fiber: 0g
• Sugar: 1g
• Protein: 13g
• Sodium: 780mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

Final Thought: This salad doesn’t shout. It sits cool in the fridge, crisp and inviting, saying everything a great dish should: “Scoop me. Savor me. I’m simple, but I’m good.” That’s how the best ones begin—not with fuss, but with flake, flavor, and someone who says, “Let’s make it right.”