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A portion of creamy crab seafood salad with imitation crab pieces and finely minced celery on a white plate

Crab Seafood Salad

Creamy imitation crab salad with crisp celery, shallot, dill, paprika, and mayonnaise. A quick no-cook recipe for sandwiches, crackers, lettuce cups, or an easy chilled lunch.
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Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Course lunch, Salad
Cuisine American
Servings 6 servings

Equipment

  • Large mixing bowl Leave room to fold the salad gently.
  • Spatula or broad spoon For mixing without crushing the crab pieces.
  • Lid or covered container For chilling and storing the salad.

Ingredients
  

  • 1 pound imitation crab meat flaked or cut into bite-size pieces
  • 1/2 cup celery finely minced
  • 1/2 cup mayonnaise
  • 1 shallot finely minced, or use red onion
  • 1/2 teaspoon dill
  • 1/2 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Add the imitation crab, celery, mayonnaise, shallot, dill, paprika, kosher salt, and black pepper to a large mixing bowl.
    Imitation crab, celery, shallot, mayonnaise, dill, paprika, salt, and pepper in a bowl before mixing
  • Fold everything together gently until the crab is evenly coated and the celery and shallot are well distributed.
    Imitation crab and minced celery gently folded into a creamy mayonnaise dressing in a white mixing bowl
  • Cover and refrigerate for at least 1 hour so the flavors can settle and the salad is well chilled.
    A bowl of prepared crab seafood salad covered with a clear lid and ready to refrigerate
  • Stir gently once more before serving. Taste and adjust the seasoning or add a small spoonful of mayonnaise if needed.
    Chilled crab seafood salad gently stirred in a white bowl with a spoon resting beside the creamy imitation crab pieces

Notes

  • Use ready-to-eat imitation crab and follow the package directions. Thaw frozen crab in the refrigerator as directed, then remove excess moisture.
  • Dry the celery before mincing and keep the crab in bite-size flakes. Fold gently rather than mashing.
  • Refrigerate for at least 1 hour before serving. Stir gently and taste after chilling.
  • Keep refrigerated at 40°F or colder. Use within 3 days, or sooner if the imitation crab package gives a shorter after-opening limit. Making the salad does not restart that limit.
  • Discard salad left above refrigerator temperature for more than 2 hours, or 1 hour when the temperature is above 90°F. Keep it chilled on ice for longer gatherings.
  • Fill rolls or top crackers just before serving. Freezing is a poor choice for texture.
Keyword cold seafood salad, crab salad sandwich, crab seafood salad, imitation crab salad, no cook lunch