This Creamy Seafood Salad with Imitation Crab came together by happy accident. During a summer beach trip, with limited groceries and no plan for lunch, a forgotten pack of imitation crab, some mayo, and a few vegetables turned into a surprisingly delicious salad. It was so good, we ate it for lunch two days in a row.
Creamy, fresh, and lightly tangy, this easy seafood salad is perfect for warm weather meals, quick lunches, or casual entertaining.
Ingredients
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1 lb imitation crab meat, shredded into chunks
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1 cup mayonnaise
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1 tablespoon fresh lemon juice
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1 teaspoon Dijon mustard
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½ cup celery, finely diced
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¼ cup red onion, minced
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½ cup corn kernels, drained if canned
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Salt and black pepper, to taste
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1 tablespoon fresh dill, chopped (optional)
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Lettuce leaves, for serving
Instructions
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In a large mixing bowl, combine the mayonnaise, lemon juice, and Dijon mustard. Mix until smooth and creamy.
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Break the imitation crab into bite-sized chunks and gently fold it into the dressing.
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Add the diced celery, minced red onion, and corn. Stir gently until evenly distributed.
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Season with salt and black pepper to taste. Stir in fresh dill if using.
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Cover and refrigerate for at least 30 minutes, preferably 1 hour or longer, to allow the flavors to blend.
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Serve chilled over lettuce leaves, in sandwiches, or with crackers.
Tips & Notes
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For a lighter version, use half mayonnaise and half Greek yogurt
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Dice vegetables small for the best texture
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This salad tastes even better after several hours in the refrigerator
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Always serve cold; keep chilled if serving outdoors
Storage
Store in an airtight container in the refrigerator for 3–4 days.
Optional Add-Ins
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Halved grapes
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Diced apple
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Chopped hard-boiled eggs
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Cooked shrimp for extra seafood flavor