This crab salad recipe is like the one you get at your local deli, but easily made at home. With a combination of flakey imitation crab, vegetables, herbs, all coated in a luscious dressing, it’s creamy, crunchy, a little bit sweet and tangy, and so delicious! Enjoy on its own, as a sandwich filling, over crackers, or in lettuce wraps.

You know that classic crab salad always available at the grocery store deli? You can easily make it at home and it’ll taste even better! This crab salad recipe includes a blend of imitation crab, crunchy vegetables, bright lemon juice, herbs, and a creamy dressing. You can make it in just 15 minutes and then enjoy it on bread, crackers, lettuce leaves, or dig in with just a fork! Consider doubling or tripling it the next time you host a brunch – everyone loves it.

Helpful Tips & Variations

• Imitation crab. This crab isn’t crab at all—imitation crab is actually made of mild white fish blended with other ingredients that’s been shaped and kind of flavored to seem like crab. Crab salad is often made with imitation crab because it’s available year round and inexpensive. However, you can use real crab if preferred.
• Swap the crab. You can replace the crab with tiny salad shrimp or do a half crab and half shrimp combo. If it’s in your budget, you could also include some chopped up lobster.
• Vegetables. I keep it simple and just mix in celery and red onion, but feel free to replace or add in some diced cucumber and red bell pepper.
• Seasonings. My crab salad is seasoned with old bay seasoning, dill, salt, pepper, and a pinch of cayenne. Feel free to add in a touch of garlic powder, onion powder, or smoked paprika. A bit of dijon mustard and fresh chopped parsley is also good.

How to Make Crab Salad Step by Step

• Prep the crab. In a large bowl, add 16 ounces imitation crab and using a fork, gently flake it apart into pieces.

• Add in veggies. Add to the crab, a 1/3 cup very finely diced red onion and 1 finely diced celery stalk.

• Make the dressing. In a small bowl whisk together 1 cup mayonnaise, 1 tablespoon lemon juice, 1 & 1/4 teaspoons Old Bay Seasoning, 3/4 teaspoon dried dill, 1/2 teaspoon coarse salt, a few turns of fresh black pepper, and a pinch of cayenne pepper until incorporated.

• Combine. Pour the dressing over the crab and veggies and gently toss to coat.

• Serve and enjoy. Serve right away or cover and chill for later. You can enjoy this as a side, appetizer, or sandwich.

Serving Suggestions

Crab salad can be eaten with a fork and enjoyed as a side dish along with potato salad, coleslaw, or fruit salad. Or serve it as sandwich on a croissant, mix some into cooked cold pasta for a crab pasta salad, stuffed into a halved ripe avocado, or as lettuce cups for a low carb option. It’s also great on crackers as a snack or appetizer.

Proper Storage

This crab salad recipe is best eaten within a day of making it, however leftovers can be stored up to 2 days in an airtight container in the refrigerator. Give it a stir before serving again. I do not recommend freezing it.

More Crab Recipes

• Sushi Bake
• California Roll Sushi Bowls
• Crustless Crab Quiche Bites
• Creamy Crab Stuffed Mushrooms
• Maryland Crab Cakes

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!