Creamy Seafood Salad with Imitation Crab – Cold, Crisp & Delicious
Cold, creamy salad with shredded imitation crab, crisp veggies, and sweet corn tossed in lemony mayo dressing.
- Prep Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
- 1 lb imitation crab meat, shredded into chunks
- 1 cup mayonnaise
- 1 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 cup celery, finely diced
- 1/4 cup red onion, minced
- 1/2 cup corn kernels, drained if canned
- Salt and black pepper to taste
- 1 Tbsp fresh dill, chopped (optional)
- Lettuce leaves, for serving
Instructions
1. In a large mixing bowl, combine mayonnaise, lemon juice, and Dijon mustard. Mix until smooth.
2. Break imitation crab into bite-sized chunks and fold gently into the mayo mixture.
3. Add diced celery, minced onion, and corn. Stir gently to distribute evenly.
4. Season with salt and pepper. Taste and adjust. Add fresh dill if using.
5. Cover and refrigerate at least 30 minutes, preferably 1 hour or longer.
6. Serve cold over lettuce leaves, in sandwiches, or with crackers.
Notes
Use half mayo and half Greek yogurt for a lighter version.
Dice vegetables small for better texture.
Best made ahead—flavors improve after several hours.
Keeps 3–4 days refrigerated in an airtight container.
Optional add-ins: halved grapes, diced apple, chopped hard-boiled eggs, or cooked shrimp.
Always serve cold—keep on ice if serving outdoors.