Name: .Creamy Crab Salad
Prep time: 10 min
Total time: PT-488376H54M53S
Cuisine: American
Ingredients: 12 oz imitation crab meat (sticks or flaked), chopped; 2 ribs celery, finely diced; ¼ cup purple onion, finely chopped; ½ cup mayonnaise; 1 tbsp lemon juice; 1 tsp Old Bay seasoning; 1 tsp fresh dill (or ½ tsp dried dill); Salt and black pepper, to taste

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This Creamy Crab Salad is a chilled, refreshing dish made with tender imitation crab meat, crunchy celery, tangy purple onions, and a rich, seasoned mayo dressing. Whether I pile it onto a buttered toasted roll or scoop it into crisp lettuce cups, it’s always a satisfying bite that delivers bold flavor with very little effort.

Why You’ll Love This Recipe

I love how quickly this crab salad comes together—it takes just minutes, but tastes like something I’d order at a coastal café. It’s creamy, tangy, and packed with flavor from Old Bay seasoning and fresh dill. I can serve it in a variety of ways: as a quick lunch, an easy party dip with crackers, or a light summer dinner. .Creamy Crab Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Imitation crab meat (sticks or flaked style)
Celery
Purple onion
Mayonnaise
Lemon juice
Old Bay seasoning
Fresh dill (or dried dill as a substitute)
Salt and pepper

Directions

1. Make the Dressing
In a medium-sized mixing bowl, I whisk together mayonnaise, lemon juice, Old Bay seasoning, dill, salt, and pepper until it forms a smooth, creamy dressing.

2. Add the Crab and Veggies
I chop the imitation crab into bite-sized pieces and add it to the bowl along with finely diced celery and purple onion. Then I stir until everything is evenly coated in the dressing.

3. Chill or Serve
Once combined, I either serve it right away or cover it and refrigerate for an hour or two to let the flavors blend even more.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Chill time (optional): 30–60 minutes
Total time: 10–70 minutes depending on chilling

Variations

I sometimes swap out celery for diced green bell pepper if I want something sweeter.
Real crab or even lobster works beautifully in place of imitation crab.
A pinch of cayenne or diced jalapeño gives the salad a kick if I want it spicy.
I’ve used Greek yogurt to replace half the mayo for a lighter version.
Chopped hard-boiled eggs can be added for extra protein and creaminess.

Storage/Reheating

Once made, I keep the crab salad in an airtight container in the fridge for up to 2 or 3 days. I don’t recommend freezing it—it tends to lose its creamy texture and gets watery once thawed. For the best taste and texture, I serve it cold and freshly mixed.

FAQs

Can I make this crab salad ahead of time?

Yes, I often prepare it a few hours in advance and keep it chilled. The flavors get even better after sitting for a bit.

What’s the best type of imitation crab to use?

I usually go with flaked imitation crab, but the stick variety works too—I just chop it into bite-sized pieces.

Can I use real crab meat?

Absolutely. When I want to treat myself, I use real lump crab for a richer flavor and more delicate texture.

How do I serve crab salad?

I love it in toasted buns, lettuce cups, or with crackers. It’s also great as a topping for a green salad or even inside a tortilla wrap.

Can I make this recipe dairy-free?

Yes, just make sure the mayo is dairy-free (most are), and the rest of the ingredients don’t include any dairy.

Conclusion

Creamy Crab Salad is one of my favorite simple summer dishes—it’s fast, flexible, and full of flavor. I love how I can toss it together in minutes, and it always tastes like a fresh seafood treat. Whether I’m packing it for lunch or serving it on a sunny patio, it hits the mark every time.