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–+ servings
Crab salad made six different ways.
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5 from 125 votes

Crab Salad

This Crab Salad recipe is not only easy, it's versatile. It is the perfect base to make crab dip, crab macaroni salad, and crab salad sandwiches!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Salad
Cuisine: Seafood
Keyword: Crab Salad
Servings: 8
Calories: 207kcal
Author: Erica Walker

Equipment

  • Food Processor (this makes chopping crab much faster)

Ingredients

  • 1 1/2 pounds crab meat (or imitation crab meat)
  • 2 stalks celery
  • salt and pepper to taste
  • 2/3 cup Best Foods mayonnaise (or Hellmann's)
  • 1 teaspoon lemon juice
  • fresh dill optional, to taste

Instructions

  • Break imitation crab meat into small pieces with hands, or coarsely chop with a knife. You can also coarsely chop in a blender or food processor.
    Crab meat pieces in a blender.
  • Finely chop the celery. This gives the crab salad a little crunch, but not too much. Toss crab, celery, salt, and pepper together in a large bowl.
    Imitation crab in a bowl with mayonnaise and celery.
  • Stir in mayonnaise and lemon until crab is evenly coated.
    Crab and celery in a bowl mixed with mayonnaise.
  • Serve immediately or refrigerate until ready to serve.
    Serve as-is, in a lettuce cup, or with crackers for dipping.
    Crab Salad in a large bowl garnished with parsley.

Video

Notes

  • Chill for 30 minutes or a few hours for the best flavor.
  • For a dip, chop the crab extra small so it scoops easily.
  • To make it Neptune Crab Salad, stir in any mix-ins like egg, peas, pickles, shredded carrot, onions, and seasonings like Old Bay or paprika.
  • Store in the fridge for 2 to 3 days, but don’t freeze it.

Nutrition

Calories: 207kcal | Carbohydrates: 1g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 844mg | Potassium: 199mg | Fiber: 1g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 6.5mg | Calcium: 45mg | Iron: 0.5mg