This light and refreshing crab salad recipe is made with tender chunks of crabmeat and finely chopped vegetables. It makes the perfect appetizer for the seafood lovers around your table.
When the summer months arrive and more and more of us plan barbecues, I start to think about salads. Most people focus on the meat — and rightfully so — but it shouldn’t come at the cost of which salads you’re going to serve alongside your steak, sausage, and/or chicken.
Go to any outdoor meal and you’ll see the usual: garden salads, Caesar salads, potato salads, and egg salads. But if you want your contribution to the festivities to stand out, might I suggest this crab salad. Plump pieces of crab (or imitation crab) with low-fat mayo is a welcome addition to any picnic.
Why you will love this recipe
- The celery is a really nice fresh and crunchy element of this salad that you will love.
- It takes hardly any time to prepare and you can store it for a few days.
- Dill is a brilliant herb for pairing with seafood, you will taste why it really works.
Is This Crab Salad Recipe Healthy?
Moderately, yes. Imitation crab has fewer calories and less fat than the genuine article but contains more sodium. It also contains protein and so is a great way for pescatarians to get protein into their diet. The vegetables included — celery and red onion — are really good for you, as they contain fiber, antioxidants, and anti-inflammatory compounds. Paprika also contains antioxidants, while the lemon juice adds vitamin C to the meal. Opting for a low-fat version of mayonnaise keeps the calories (and fat, obvs) in check while still delivering the creamy texture of a good crab salad.
INGREDIENTS
These ingredients are what you would find in a traditional crab salad. Please yourself with the amounts added.
- 1 lb imitation crab sticks, sliced or flaked
- 1/2 cup celery, finely chopped
- 3 tbsp red onion, finely chopped
- 1/2 tsp ground paprika
- 2 tsp lemon juice
- salt and pepper, to taste
- 1/2 cup low-fat mayonnaise
- 1 1/2 tbsp fresh dill, chopped
INSTRUCTIONS
Mix
Using a spoon, mix your ingredients together in a bowl until everything is coated in the mayonnaise and all the dill is spread throughout. Adjust the salt and pepper to taste.
Chill
Cover and put into the fridge until ready to serve.
DEVOUR!
Variations
- Instead of low-fat mayonnaise, you could use plain yogurt.
- You can use fennel or parsley instead of the dill.
- Old Bay seasoning is great instead of the paprika
- Tuna also works very well in this salad instead of crab.
Serving Suggestions
Given this is called a salad, the obvious choice for what to serve with this crab is lettuce. But if you’re like me and play by your own rules, perhaps give these dishes a try:
Toast or Crostini: Crab salad on a kaiser bun or crostini (called a crab toasty by some Brits) makes for a light and crispy appetizer.
Avocado: You can add avocado to your crab salad OR use half of one as a serving dish.
Pasta: Toss crab salad with your favorite pasta — something like this shrimp pasta dish I’ve made before.
Soup: A bowl of soup pairs well with the crab salad. Go with simple soups (i.e., meatless with no overpowering spices) like tomato or vegetable so as not to compete with the crab.
Grilled Vegetables: A healthier alternative would be grilled vegetables, such as zucchini, asparagus, or bell peppers (stuff the peppers with the crab meat like you would in this Stuffed Peppers recipe). A colorful and nutritious side.
Rice: Crab salad can be served on rice or mixed in with rice. Go this route if you want a filling and satisfying dish.
FAQs
Yes, you can use a jackfruit, tofu, or artichoke hearts instead of crab and vegan mayonnaise.
Absolutely, it is great to make this with grated carrots and served with fresh crispy lettuce.
It is starch and white fish formed into a stick. It’s delicious, but using real crab meat is a great option to increase the nutrients.
How to Store Crab Salad
Put your crab salad in an airtight container or cover it with plastic wrap. It will keep in the fridge for up to three days. Be careful you don’t leave the crab salad out at room temperature for more than two hours as you run the risk of bacteria growing. When it comes time to eat, give the salad a good stir to redistribute the mayonnaise. Inspect it to make sure it smells fine and that there is no discoloration or slimy texture. If there is, toss it.
Don’t freeze the crab salad; it contains mayonnaise, which doesn’t freeze/thaw well.
Crab Salad Recipe (Seafood Salad)
Ingredients
- 1 lb imitation crab sticks sliced or flaked
- 1/2 cup celery finely chopped
- 3 tbsp red onion finely chopped
- 1/2 tsp ground paprika
- 2 tsp lemon juice
- salt and pepper to taste
- 1/2 cup low-fat mayonnaise
- 1 1/2 tbsp fresh dill chopped
Instructions
-
Using a spoon, mix together until everything is coated in the mayonnaise and the dill is spread throughout. Adjust the salt and pepper to taste.
-
Cover and put into the fridge until ready to serve.
Notes
- Imitation crab meat is made of starch and white fish that is formed into a stick. If you would prefer to use real crab meat, by all means, do so. It is healthier and more nutrient dense than the imitation stuff.
Nutrition
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