Creamy Seafood Salad with Shredded Imitation Crab
This classic creamy seafood salad is quick, refreshing, and often made with shredded imitation crab (surimi), crunchy vegetables, and a creamy dressing. It’s great as a side dish, sandwich filling, or served with crackers.
Ingredients
- 1 lb (450 g) shredded imitation crab meat
- ½ cup mayonnaise (adjust to taste)
- ¼ cup sour cream or Greek yogurt (optional, for a lighter creamy texture)
- ½ cup finely diced celery
- ¼ cup finely diced red onion or green onion
- ½ cup diced cucumber (optional)
- 2–3 tablespoons chopped fresh dill or parsley
- 1–2 tablespoons lemon juice
- 1 teaspoon Dijon mustard (optional)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
Optional additions
- ½ cup cooked shrimp, chopped
- Diced hard-boiled egg
- Sweet corn
- Diced bell pepper
- A pinch of Old Bay seasoning for a seafood flavor
- A little hot sauce for spice
Instructions
- Prepare the crab
- Pull apart the imitation crab into thin shreds if it is not already shredded.
- Make the dressing
- In a bowl, mix mayonnaise, sour cream (or yogurt), lemon juice, mustard, garlic powder, paprika, salt, and pepper.
- Combine ingredients
- Add crab, celery, onion, cucumber, and herbs.
- Gently stir until everything is evenly coated.
- Chill
- Cover and refrigerate for at least 30 minutes before serving.
- Chilling helps the flavors blend.
- Serve
- Serve on lettuce leaves, in sandwiches, with toasted bread, or alongside crackers.
Tips
- For the best texture, avoid adding too much dressing at once—add more gradually if needed.
- Letting the salad rest overnight can make the flavor even better.
- Keep refrigerated and use within a few days.
This is a flexible recipe, so you can make it sweeter (with a little relish), tangier (with extra lemon), or more savory (with seafood seasoning) depending on your taste.
