Description
Cold, creamy seafood salad made with shredded imitation crab, crisp celery, sweet corn, and a tangy lemon-mayo dressing. Perfect as a light lunch, sandwich filling, or party appetizer.
Ingredients
- 1 lb imitation crab meat, shredded into chunks
- 1 cup mayonnaise
- 1 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 cup celery, finely diced
- 1/4 cup red onion, minced
- 1/2 cup corn kernels (drained if canned)
- Salt and black pepper, to taste
- 1 Tbsp fresh dill, chopped (optional)
- Lettuce leaves, for serving
Instructions
1. In a large mixing bowl, combine mayonnaise, lemon juice, and Dijon mustard. Mix until smooth.
2. Break imitation crab into bite-sized chunks and gently fold into the mayo mixture.
3. Add diced celery, minced red onion, and corn. Stir gently to distribute evenly.
4. Season with salt and black pepper. Taste and adjust seasoning as needed. Add fresh dill, if using.
5. Cover and refrigerate for at least 30 minutes, preferably 1 hour or longer to let flavors meld.
6. Serve cold over lettuce leaves, in sandwiches, or with crackers.
Notes
Use half mayonnaise and half Greek yogurt for a lighter version.
Dice vegetables finely for the best texture.
This salad is best made ahead—flavors improve after a few hours in the fridge.
Store in an airtight container in the refrigerator for 3–4 days.
Optional add-ins: halved grapes, diced apples, chopped hard-boiled eggs, or cooked shrimp.
Always serve cold. If serving outdoors, keep chilled over ice.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg