1. Can I use real crab meat instead of imitation crab?

Yes! You can absolutely swap the imitation crab for fresh crab meat if you prefer a more authentic taste. Real crab will give the salad a more robust seafood flavor, but imitation crab is a more affordable and convenient option.

2. How long can I store crab salad in the fridge?

You can store your crab salad in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop as it sits, making it even better the next day. However, it’s best enjoyed within a couple of days to maintain the freshness.

3. Can I make crab salad without mayonnaise?

If you prefer a lighter version, you can substitute the mayonnaise with Greek yogurt or a low-fat alternative. This will reduce the calorie count while still providing a creamy texture. You can also experiment with different dressings if you're looking for a unique flavor twist.

Crab Salad Recipe - Superb Recipe

Description

This crab salad is a fresh, flavorful dish that combines the delicate taste of crab with crisp vegetables and a creamy dressing. It’s quick to prepare, healthy, and perfect for any occasion, whether served on lettuce, crackers, or in a sandwich.

Ingredients

Scale

1 pound imitation crab meat (or real crab)
1/2 cup celery, finely chopped
3 tablespoons red onion, finely chopped
1/2 teaspoon Old Bay seasoning
2 teaspoons lemon juice
Salt and pepper to taste
1/2 cup mayonnaise
1 1/2 tablespoons fresh dill, chopped

Cook Mode Prevent your screen from going dark

Instructions

Chop the imitation crab meat into bite-sized pieces if using sticks. If using flaked imitation crab, it’s ready to go.
Finely chop the celery and red onion, then add them to a large mixing bowl with the crab.
Sprinkle in the Old Bay seasoning and add the lemon juice, salt, and pepper.
Pour in the mayonnaise and toss everything together gently until well combined. Be sure to coat all ingredients evenly with the dressing.
Stir in the fresh dill for a burst of herby flavor.
Garnish with additional dill for a touch of color and flavor.
Serve immediately, or refrigerate for later use. This salad can be stored in an airtight container in the fridge for up to 2 days.

Notes

For a lighter version, use low-fat mayonnaise or Greek yogurt.
For a milder flavor, substitute green onions for red onions.
If using dried dill, use 1/2 teaspoon for every tablespoon of fresh dill.
Ensure the red onion is finely chopped to avoid large pieces in each bite.
Customize the salad by adding more vegetables like cucumbers or bell peppers.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1/4 of the recipe
Calories: 309 kcal
Sugar: 4g
Sodium: 625mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 6g
Cholesterol: 24mg