Creamy Crab Salad with Dill and Lemon Recipe
A quick and flavorful Crab Salad made with imitation crab meat, fresh dill, and a tangy blend of lemon juice and Old Bay seasoning. Perfect as a light lunch or appetizer, this no-cook recipe combines creamy mayonnaise with crunchy celery and red onion for a refreshing and easy-to-make seafood salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 11 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Crab Salad Ingredients
- 1 pound imitation crab meat (flaked style, or sticks cut into slices)
- 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, plus more for garnish)
Instructions
- Combine Ingredients: Add the imitation crab meat, finely chopped celery, red onion, Old Bay seasoning, lemon juice, salt, pepper, mayonnaise, and chopped fresh dill into a large bowl. Stir gently to mix all the flavors evenly without breaking up the crab meat too much.
- Chill or Serve: You can serve the crab salad immediately for a fresh taste, or cover the bowl and refrigerate for up to 2 days to allow the flavors to meld together and develop a richer taste.
- Garnish and Present: Just before serving, sprinkle additional chopped fresh dill over the salad for an attractive and aromatic garnish that enhances the flavor.
Notes
- Use fresh imitation crab meat for the best texture and flavor.
- If you prefer a lighter salad, substitute half of the mayonnaise with Greek yogurt.
- You can add a dash of hot sauce for a spicy twist.
- Serve the salad on a bed of lettuce or as a sandwich filling for variety.
- Keep refrigerated and consume within 2 days for optimal freshness.