Imitation Crab Salad
Imitation crab salad stands out as a refreshing and versatile dish, perfect for lunch, dinner, or as an appetizer. The salad features crisp celery and onion combined with creamy, tangy mayonnaise, spiced with Creole seasoning and brightened with lemon juice.
Equipment
- Large mixing bowl
- Small bowl (for dressing)
- Whisk
- Cutting board
- Chef’s knife
- Measuring spoons and cups
- Serving spoon
- Optional: Salad spinner (for lettuce), mandoline (for fine slicing)
Ingredients
- 12 oz imitation crab meat (or real crab if preferred), shredded or chopped
- 1/2 cup celery, finely diced
- 1/4 cup white or yellow onion, finely diced
- 2 green onions, chopped
- 1/2 cup mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp Creole seasoning
- 1 tbsp lemon juice (fresh)
- Salt and black pepper to taste
- 1 tbsp fresh dill (or 1 tsp dried), for garnish
Instructions
- Prep the Ingredients:Dice the celery, white/yellow onion, and chop green onions.Shred or chop the imitation crab meat into bite-sized pieces.
- Make the Dressing:In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and Creole seasoning until smooth.
- Mix the Salad:In a large mixing bowl, combine the crab meat, celery, white/yellow onion, and green onions.Pour the dressing over the mixture and gently fold until evenly coated.
- Season and Chill:Add salt and black pepper to taste.Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Serve:Garnish with fresh or dried dill just before serving.Enjoy on lettuce, in sandwiches, stuffed in avocados, or with crackers.
Video
Notes
Cooking Tips
- For extra flavor, let the salad chill overnight.
- Add more mayonnaise if a creamier texture is desired.
- Mix dressing and crab just before serving to maintain crisp texture.
- Substitute Greek yogurt for a lighter version.
- For a protein twist, try lobster, tuna, or chicken instead of crab.