Seafood Salad

A creamy, no-cook seafood salad with tender crab, crisp celery, fresh dill, and a bright lemon dressing.

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Prep Time 15

Total Time 15

Course Lunch, Salad

Cuisine American

Servings servings

Ingredients

For the salad

1 lb imitation crab meat shredded or chopped; lump crab meat also works
1 cup celery finely diced
1 cup cucumber seeded and diced
⅓ cup green onions thinly sliced
2 tbsp fresh dill chopped

For the dressing

¾ cup mayonnaise
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp salt or to taste
¼ tsp black pepper

Instructions

Add the crab, celery, cucumber, green onions, and dill to a large mixing bowl.
In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, Dijon mustard, garlic powder, salt, and black pepper until smooth.
Pour about three quarters of the dressing over the salad and fold gently until everything is coated. Add the remaining dressing only if it looks dry.
Cover and refrigerate for at least 1 hour. Taste, adjust the salt and lemon, and serve chilled.

Notes

Pat the crab dry and seed the cucumber so the salad does not turn watery. It tastes even better after a few hours in the fridge, which makes it a great make-ahead dish.

Keyword crab salad, imitation crab salad, seafood salad