Some dishes don’t just fill your belly — they fill your heart. This creamy seafood salad, made with good ol’ imitation crab, takes me straight back to Sunday potlucks at the church hall and lazy lake days with family when no one was in a rush to be anywhere.
If you grew up in the Midwest like I did, you know we have our own way of bringing the coast inland. We may not have oceanfront views, but we sure know how to serve up a seafood salad that tastes like it came straight from the shore — even if it was whipped up in your mom’s avocado green mixing bowl.
I’ve been making this creamy crab salad for years now, and it never lasts long. It’s got just the right mix of crunch, creaminess, and that sweet little zing from the lemon and mustard. Every bite tastes like summer — even if you’re eating it out of a Tupperware container at your desk in January.
Why You’ll Love It
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It’s quick and easy. Less than 20 minutes to throw together!
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Great for meal prep. Make it the night before and you’re set for lunch.
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Comforting and familiar. Like a hug from your aunt who always brought the best salads to the picnic.
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Versatile. Serve it on lettuce, tucked into a soft bun, or straight out of the bowl (no judgment).
The Ingredients (Nothing Fancy, Just the Good Stuff)
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1 lb imitation crab meat, shredded or chopped — I usually just pull it apart with my hands like string cheese
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1 cup mayonnaise — use your favorite brand (Duke’s is mine!)
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1 tablespoon lemon juice — fresh if you’ve got it
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1 teaspoon Dijon mustard — adds a little depth, don’t skip it
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½ cup celery, finely chopped — for that nice crunch
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¼ cup red onion, finely chopped — sweet or yellow will work if that’s what you have
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½ cup sweet corn kernels — canned, fresh, or frozen and thawed
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Salt and black pepper, to taste
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1 tablespoon fresh dill, chopped (optional but oh-so-good)
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Lettuce leaves, for serving or scooping
Let’s Make It Together
1. Make the dressing first
In a big ol’ bowl, mix up the mayo, lemon juice, and mustard until it’s creamy and smooth. This is your base — think of it as the heart of the salad.
2. Add the crab
Toss in the shredded imitation crab. I like to keep the pieces chunky so they don’t disappear in the dressing. Give it a gentle mix — no need to be aggressive here.
3. Fold in the veggies
Add in your celery, red onion, and sweet corn. Stir it all together until every bite looks like it’s got a little something going on.
4. Season and chill
Add salt and pepper to your liking. If you’re using fresh dill, now’s the time to toss that in too. Cover the bowl and let it rest in the fridge for at least 30 minutes (an hour’s even better). The flavors need a little time to settle down and get acquainted.
5. Serve it up
Scoop onto lettuce leaves if you’re feeling fancy, or serve it straight with crackers. It’s also fabulous on a croissant or in a wrap if you’re packing lunch.
Variations & Tips from My Kitchen to Yours
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Make it spicy: Add a pinch of cayenne or a dash of hot sauce.
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Lighten it up: Use half Greek yogurt in place of mayo.
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Add some fruit: A few halved grapes or diced apples give it a sweet little surprise.
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Go all out: Stir in chopped hard-boiled eggs or cooked shrimp for a deluxe version.
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Storage tip: Keeps well in the fridge for up to 3 days — just give it a stir before serving.
