Creamy Seafood Salad with Imitation Crab
This light, refreshing, and creamy seafood salad is perfect for sandwiches, crackers, or as a salad topper. It comes together in just minutes and is budget-friendly thanks to imitation crab (surimi).
Ingredients
For the Salad:
· 1 lb (450g) imitation crab sticks (surimi), chopped or flaked
· ½ cup celery, finely diced
· ¼ cup red onion, finely diced
· ⅓ cup green bell pepper, finely diced (optional)
· 2 tablespoons fresh parsley or dill, chopped
· 1 teaspoon Old Bay seasoning (or seafood seasoning)
· ½ teaspoon paprika
· Salt and black pepper to taste
For the Dressing:
· ½ cup mayonnaise (light mayo works)
· 2 tablespoons sour cream or plain Greek yogurt
· 1 tablespoon lemon juice (fresh preferred)
· 1 teaspoon Dijon mustard
· ½ teaspoon Worcestershire sauce (optional)
· 1–2 teaspoons sugar or honey (optional, to balance tang)
Instructions
- Prepare the crab: If using stick-style imitation crab, chop into bite-sized pieces or pull apart into chunks. Flake-style can be used as is.
- Combine vegetables: In a large bowl, mix together celery, red onion, bell pepper (if using), and fresh herbs.
- Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, Worcestershire sauce (if using), and sugar/honey (if using) until smooth.
- Mix everything: Add the imitation crab to the vegetables. Pour the dressing over the mixture and gently fold until everything is evenly coated.
- Season: Sprinkle with Old Bay, paprika, salt, and pepper. Stir again to combine.
- Chill: Cover and refrigerate for at least 1 hour (preferably 2–3 hours) to allow flavors to blend.
Serving Suggestions
· Serve as a seafood salad sandwich on toasted bread, a croissant, or in a wrap
· Spoon over a bed of lettuce, avocado, and tomato for a light meal
· Serve with crackers or in hollowed-out tomatoes as an appetizer
· Use as a stuffed avocado filling
Variations & Tips
· Add-ins: Try chopped hard-boiled eggs, sweet corn, or diced apple for sweetness and crunch.
· Protein boost: Mix in a can of drained tuna or small cooked shrimp.
· Lighter version: Use all Greek yogurt instead of mayo, or a light mayo/yogurt blend.
· Make ahead: This salad tastes even better the next day and keeps well for up to 3 days in the refrigerator.
· Imitation crab note: Surimi is fully cooked, so no additional cooking is needed. Look for varieties made with real Alaskan pollock for best flavor.
Enjoy your quick, creamy, and delicious seafood salad—perfect for picnics, lunches, or easy summer meals!