Description
This creamy crab salad with dill and lemon is a quick and delicious dish featuring flaked imitation crab meat combined with crunchy celery, zesty lemon juice, and fresh dill. Perfect for a refreshing lunch or a light dinner, it comes together in just 10 minutes and can be served immediately or chilled to meld the flavors. Enjoy it as a standalone salad or inside a toasted croissant with dill pickles for an added burst of flavor.
Ingredients
Scale
Crab Salad
- 1 pound imitation crab meat (flaked style)
- 2 ribs celery (chopped)
- ¼ small red onion (finely chopped)
- ½ teaspoon Old Bay Seasoning
- 2 teaspoons fresh lemon juice
- ½ cup mayonnaise
- 1 ½ tablespoons freshly chopped dill
Instructions
- Prepare Crab Meat: Optionally break the imitation crab into smaller pieces using your hands to help the mayonnaise coat each piece evenly, ensuring an even distribution of flavors.
- Combine Ingredients: In a medium bowl, add the crab meat, chopped celery, finely chopped red onion, Old Bay seasoning, lemon juice, mayonnaise, and freshly chopped dill. Gently fold everything together until well combined without mashing the crab meat.
- Chill or Serve: Serve the salad immediately for a fresh taste, or refrigerate it for up to 2 days to allow the flavors to meld beautifully.
- Serving Suggestion: Enjoy the crab salad inside a toasted croissant complemented by dill pickles for an extra burst of flavor and texture contrast.
Notes
- Can be made ahead and stored in the refrigerator for up to 2 days.
- Use fresh dill for best flavor, but dried dill can be substituted in a pinch.
- Adjust the amount of mayonnaise to your preferred creaminess level.
- Old Bay seasoning can be substituted with any seafood seasoning mix if unavailable.
- For a healthier option, use light mayonnaise or Greek yogurt.
- This recipe uses imitation crab but real crab meat can be substituted for a premium version.
