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Crab Salad Recipe
Ash Tyrrell

Crab Salad Recipe

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.
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Prep Time 10 minutes
Cook Time 1 minute
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.