This crab salad recipe is the best way to liven up a party or gathering. This creamy, tangy seafood dish is a surefire way to impress your guests or win over your host.
Sure, this recipe might be a little bit old school. But everybody loves some good, old fashioned nostalgia that both looks and tastes incredible. I love a crab-based side dish, like my crab cakes, and I love to bring them to pot lucks or serve them when I am playing host.
This crab salad recipe delights all of the senses, from the creamy and crunchy textures to the tangy, rich taste. And not to mention, this dish really does look beautiful. So whether you need an easy recipe to whip up in a flash or you are feeling a little extra indulgent this evening, get ready to dig into this flavorful crab salad in mere minutes.
Why You Will Love This Recipe //
- An old classic that really brings back memories of childhood.
- The tangy addition of the sour cream compliments the crab beautifully in this crab salad .
- Fresh dill is a must when it comes to seafood, and it truly elevates this recipe to another level.
- This dish can be thrown together in minutes, but your hungry diners will think that you spent ages.
- An easy recipe that is even easier on your wallet.
Imitation crab sticks are an affordable shortcut to making this recipe easy and delicious.
- 1 lb imitation crab sticks, cut into slices or flaked
- 1/2 cup celery, finely chopped
- 3 tbsp red onion, finely chopped
- 1/2 tsp Old Bay seasoning
- 2 tsp lemon juice
- salt and pepper, to taste
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 1/2 tbsp fresh dill, chopped
How to Make Crab Salad // The Steps
Step 1: In a bowl add all of the ingredients and mix together until everything is coated.
Step 2: Place in the fridge until ready to serve.
Top Tips //
- The most important thing when serving a dish like this crab salad is to keep it cold. After you dish out servings, place it back in the refrigerator. If you find that your crab salad has been sitting out for over two hours, discard the rest.
- Chop everything up ahead of time and combine it, then your dish can sit in the refrigerator until it comes time to serve!
- Double (or triple) this recipe if you are serving more than a few guests.
- This crab salad doesn’t look pretty off the bat, but if you dress up your serving bowl with some lettuce and a wedge or two of lime, it looks much snazier.
Serving Suggestions //
This crab salad makes for a great appetizer or side dish. I like to serve it with other appetizers and snacks like stuffed mushrooms or gouda in puff pastry, so your guests can nibble away as they socialize or whet their appetite for the main course.
If you’re serving this crab salad alongside a main dish, I would recommend flank steak for a surf and turf dinner, or lobster tails for a truly festive seafood feast.
Absolutely! I used imitation crab because it’s cheaper, and you can’t tell too much of a difference when it’s smothered in mayonnaise and sour cream. But feel free to use the real stuff in this recipe!
Old Bay seasoning usually consists of celery salt, paprika, mustard powder, black pepper, bay leaf powder, red pepper flakes, allspice, cardamom, cloves, and ginger. If you can’t find this seasoning or prefer to make your own blend, I would recommend using any combination of these spices.
Imitation crab sticks are made of surimi, which is fish that has been minced and formed into a paste. The surimi is then formed into the shape of a crab leg and cooked.
How to Store Crab Salad //
Wrap any leftover crab salad up tightly and keep it in the refrigerator for up to 3 days. This is not a dish you want to freeze, as the texture and flavors can change, so be sure to eat it up soon!