Crab Salad Recipe: Fresh, Creamy & Flavorful Dish

The first time I tried making this crab salad, I couldn’t believe how easy it was to put together and how fresh it tasted.

The creamy dressing blended perfectly with the sweet crab, and that crunch from celery made it even better. When I added a squeeze of lemon and a pinch of Old Bay, it tasted like something I’d order at a seaside café.

I’ve made it a few times since, and every time it’s just as good. For me, this has quickly become one of those recipes I know I’ll keep making again and again.

Ingredients You’ll Need

8 ounces imitation crab meat, chopped – Affordable, easy to find, and still full of flavor.
2 stalks celery, finely diced – Gives the salad a fresh crunch in every bite.
1/4 cup red onion, finely diced – Adds sharpness and balance without being overpowering.
1/3 cup mayonnaise – The creamy base that ties everything together. Fresh mayo works best.
1 teaspoon Old Bay seasoning – A classic seafood seasoning that gives the dish a signature taste.
1 tablespoon fresh lemon juice – Brightens and balances the richness; fresh lemon juice is best.
Salt and black pepper, to taste – Enhances the flavors, but add gradually to avoid over-seasoning.
1 tablespoon fresh dill, chopped – Brings in fresh, herby notes that elevate the salad.

Note: This recipe makes 3–4 servings, perfect for a light meal or to share as an appetizer.

Variations

This crab salad is easy to customize. Try these swaps and add-ins:

Swap mayonnaise for Greek yogurt or light mayo for a healthier version.
Use real crab meat if you want a richer, more authentic flavor.
Add diced cucumber, bell peppers, or jalapeños for extra crunch and freshness.
Stir in a bit of sriracha or cayenne for a spicy kick.
Mix in chopped boiled eggs or shrimp to increase protein.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 1 minute
Total Time: 11 minutes

Equipment You’ll Need

Mixing bowl – To combine all the ingredients together.
Cutting board and knife – For chopping celery, onion, and crab meat.
Spoon or spatula – For gently mixing without breaking the crab pieces.

How to Make Crab Salad Recipe?

Making this recipe is quick and simple. Just a few steps and you’ll have a delicious crab salad ready to enjoy.

Prepare the Ingredients

Start by dicing the celery and red onion into small, even pieces. Chop the imitation crab into bite-sized chunks so the texture stays nice and balanced. The smaller the cuts, the better each bite will taste.

Make the Dressing

In a mixing bowl, whisk the mayonnaise with Old Bay seasoning and fresh lemon juice. This creamy dressing will coat the salad perfectly. Add salt and pepper little by little so you can adjust the seasoning to your taste.

Combine Everything

Add the chopped crab, celery, onion, and dill into the dressing. Stir everything gently, making sure the crab stays in chunks. This way, the salad holds both flavor and texture.

Chill and Serve

Sprinkle some extra dill on top for garnish. You can serve it right away, but I personally like chilling it for 30 minutes. It helps all the flavors blend together beautifully.

Additional Tips for Making this Recipe Better

Here are a few tricks I’ve learned while making this recipe:

I always use fresh lemon juice instead of bottled because it makes a big difference in taste.
I’ve noticed that being gentle while mixing keeps the crab meat from breaking apart.
If I’m making it for guests, I prepare it a little ahead of time so the flavors have time to meld.
Sometimes I add a touch more Old Bay after chilling because the flavors settle as it rests.

How to Serve Crab Salad Recipe?

This crab salad works in so many different ways. For me, it’s fun to change it up depending on the occasion.

Serve it with buttery crackers or cucumber slices for a refreshing appetizer.
Scoop it into lettuce leaves for a light, low-carb lunch.
Use it as a sandwich filling in rolls, croissants, or buns.
Spoon it into avocado halves for a creamy, healthy twist.
Pile it onto baguette slices for easy party snacks.

Nutritional Information

Here’s a quick look at the nutrition facts per serving:

Calories: 309
Protein: 6g
Carbohydrates: 21g
Fat: 17g

Make Ahead and Storage

Make Ahead

I like to chop everything ahead of time and keep the dressing separate. Mixing it just before serving keeps it fresh and crisp.

Storage

Store any leftovers in an airtight container in the refrigerator. It stays good for up to 2 days without losing freshness.

Freezing

I don’t recommend freezing this salad since mayonnaise doesn’t thaw well. If you need less, just halve the recipe instead of freezing.

Why You’ll Love This Recipe?

There are so many reasons why this crab salad has become one of my go-to recipes:

Quick and simple – It takes just 10 minutes to prepare, perfect for busy days.
Budget-friendly – Using imitation crab makes it affordable without losing flavor.
Light and healthy – Packed with veggies and not too heavy, great for lunch or dinner.
Very versatile – Serve it as a snack, appetizer, or main meal in different styles.
Easy to customize – Add spice, veggies, or proteins to suit your taste.

Ash Tyrrell