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Creamy shredded salad in a white bowl, served like a kani crab salad

Easy Crab Salad

Creamy imitation crab salad with celery, red onion and chives in a lemony mayo and Greek yogurt dressing with Old Bay. Ready in 10 minutes and perfect for sandwiches, crackers and stuffed avocados.
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Prep Time 10 minutes
Marinate 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Lunch, Salad
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Salad
  • 1 lb imitation crab meat shredded or chopped
  • 2 ribs celery finely diced
  • 2 tbsp red onion very finely minced
  • 2 tbsp fresh chives chopped
Dressing
  • 1/3 cup mayonnaise
  • 3 tbsp plain Greek yogurt or sour cream
  • 1 tbsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 1 tsp Dijon mustard
  • 1/2 tsp Old Bay seasoning or paprika
  • 1/4 tsp salt to taste
  • 1/4 tsp black pepper

Method
 

  1. Shred the crab sticks into thin strands or chop into small pieces. Pat dry with paper towels.
  2. Finely dice the celery and mince the red onion. Blot the celery dry.
  3. Stir the mayonnaise, yogurt, lemon juice, zest, Dijon, Old Bay, salt and pepper together until smooth.
  4. Fold in the crab, celery, onion and chives until coated.
  5. Taste and adjust seasoning. Chill at least 15 minutes before serving.

Notes

Serve on rolls, croissants, crackers, lettuce cups or avocado halves. Store covered in the fridge for up to 3 days. Imitation crab contains fish and may contain egg, wheat or shellfish, so check the label for allergies.