Delight in the exquisite fusion of flavors with this refreshing crab salad, an ensemble of imitation crab, crisp vegetables, and a creamy dressing.

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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.)

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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.