Ingredients
- 1 lb imitation crab meat (flake or chunk style), chopped into bite-size pieces
- 2 celery stalks, finely diced
- 2 green onions, thinly sliced
- ½ cup mayonnaise
- 2 tablespoons sour cream (optional, for extra creaminess)
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon Old Bay seasoning (or ½ teaspoon paprika)
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Salt, to taste
- 1 tablespoon fresh dill or parsley, chopped (optional)
Instructions
- In a large bowl, combine the imitation crab, celery, and green onions.
- In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, Old Bay, garlic powder, pepper, and dill.
- Pour the dressing over the crab mixture and gently fold until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
- Taste and adjust seasoning if needed.
Serving Ideas
- On crackers as an appetizer
- In a sandwich or croissant
- Stuffed into avocado halves
- Over lettuce for a light lunch
- With sliced tomatoes or cucumber
This recipe makes about 4–6 servings and keeps well in the refrigerator for up to 2 days. The salad in your photo appears to have a generous amount of celery and a very creamy dressing, so you can add a little extra mayonnaise if you want it to look just like that.
