Delight in the exquisite fusion of flavors with this refreshing crab salad, an ensemble of imitation crab, crisp vegetables, and a creamy dressing.
2/3 cup mayonnaise
1 tbsp fresh lemon juice
1/2 tsp paprika
1/2 tsp Dijon mustard
1/4 tsp kosher salt
Pinch of freshly ground black pepper
Imitation crab (flaked or leg-style), chopped
2 ribs of celery, finely diced
2 tbsp shallot, finely diced
1 tbsp freshly chopped herbs (chives, parsley, dill, etc.)
- Prepare the dressing by whisking together mayonnaise, lemon juice, paprika, Dijon mustard, kosher salt, and black pepper. Set aside.
- Thaw and pat dry the imitation crab, then chop into bite-sized pieces.
- Dice the celery and shallots finely, and chop the chosen herbs.
- Combine the imitation crab, celery, and shallots in a mixing bowl, then fold in the prepared dressing.
- Gently stir in the chopped herbs to complete the salad.
- Serve the crab salad on its own, on bread or lettuce leaves, or with crackers.
- Refrigerate any leftovers for up to three to four days.
- Prep Time: 20 minutes
- Category: Salad
- Method: Assembling
- Serving Size: 4 servings
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg
Keywords: Crab Salad Recipe