Creamy Seafood Salad with Imitation Crab
Cold, creamy salad with shredded imitation crab, crisp veggies, and sweet corn tossed in lemony mayo dressing.
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Servings: 4
Ingredients
- 1 lb imitation crab meat shredded into chunks
- 1 cup mayonnaise
- 1 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- ½ cup celery finely diced
- ¼ cup red onion minced
- ½ cup corn kernels drained if canned
- Salt and black pepper to taste
- 1 Tbsp fresh dill chopped (optional)
- Lettuce leaves for serving
Instructions
- In a large mixing bowl, combine mayonnaise, lemon juice, and Dijon mustard. Mix until smooth.
- Break imitation crab into bite-sized chunks and fold gently into the mayo mixture.
- Add diced celery, minced onion, and corn. Stir gently to distribute evenly.
- Season with salt and pepper. Taste and adjust. Add fresh dill if using.
- Cover and refrigerate at least 30 minutes, preferably 1 hour or longer.
- Serve cold over lettuce leaves, in sandwiches, or with crackers.
Notes
- Use half mayo, half Greek yogurt for lighter version
- Dice vegetables small for better texture
- Best made ahead - flavors improve after several hours
- Keeps 3-4 days refrigerated in airtight container
- Add-ins: halved grapes, diced apple, chopped hard-boiled eggs, cooked shrimp
- Always serve cold - keep on ice if serving outdoors