Crab Salad Recipe (Fresh or Imitation Crab)
This easy crab salad recipe is creamy, fresh, and full of flavor with a simple mayonnaise dressing, crisp vegetables, and fresh herbs. Make it with fresh lump crab meat or imitation crab for an easy lunch, sandwich filling, appetizer, or light dinner.
Ingredients
- 1 pound crab meat shredded or cut into small pieces (imitation or regular)
- ½ cup mayo
- ¼ cup celery sliced
- 2 tablespoons sour cream
- 1 tablespoon red onion diced
- 1 tablespoon fresh chives sliced
- ½ tablespoon fresh dill roughly chopped
- ½ teaspoon lemon juice
- ½ teaspoon celery salt
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon lemon zest
- ¼ teaspoon dijon mustard
- kosher salt & ground black pepper to taste
Instructions
- Combine: In a large bowl, add 1 pound crab meat, ½ cup mayo, ¼ cup celery, 2 tablespoons sour cream, 1 tablespoon red onion, 1 tablespoon fresh chives, ½ tablespoon fresh dill, ½ teaspoon lemon juice, ½ teaspoon celery salt, ½ teaspoon Old Bay seasoning, ¼ teaspoon lemon zest, and ¼ teaspoon dijon mustard. Mix to fully combine.
- Adjust: Taste and add more fresh dill, chives, or add any kosher salt & ground black pepper, to taste.
- Serve: Enjoy any way you want!
Notes
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Storage: store in airtight container in the refrigerator for up to 3 days.
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Fresh Crab: You can substitute fresh, cooked (and cooled) crab leg meat instead of imitation. Feel free to use our Baked Crab Legs recipe, Grilled Crab Legs or Boiled Crab Legs recipes to make some at home or buy some pre-cooked.
Nutrition
Calories: 177kcal | Carbohydrates: 4g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 1481mg | Potassium: 273mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 1mg
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