This easy seafood salad recipe is a retro deli favorite that comes together in just 10 minutes! Enjoy it with crackers, on croissants, or over a bed of fresh greens for a quick, flavorful meal.
Love seafood recipes? Try this classic tuna noodle casserole, the perfect 15-minute grilled salmon, this crab roll, our favorite crab roll recipe, Virginia crab imperial, and this crispy Southern fried catfish, too!
Why You’ll Love this Seafood Salad Recipe
I’ve loved this vintage seafood salad recipe since I was a child, and I just know that it will soon become one of your favorites as well. The dish is light, fresh, and incredibly easy to make. With only 10 minutes of prep, it’s a versatile meal that works with imitation crab, shrimp, lobster, or even scallops — perfect for warm-weather lunches, quick dinners, or make-ahead meals that don’t require any cooking. When the summer temps roll in, I know this is always a quick win on our weekly meal plan!
Ingredient Notes and Tips for Success
- I use imitation crab since that’s what a classic seafood salad is typically made with. If you prefer other seafood in your salad, I’ve included notes for possible substitutions in the recipe card below.
- Imitation crab meat is also known as “crab sticks,” “krab sticks,” “imitation krab,” and “krab meat.” Most imitation crab today is actually made from Alaska pollock, with crab flavoring added. You can find out more about imitation crabmeat in this Huffington Post article; and while it’s not necessarily the healthiest form of seafood out there, it’s a nice “treat” when you’re craving this classic dish. Plus, it’s far more budget-friendly than real lump crab meat, and it’s easy to find in just about any grocery store.
- We prefer Duke’s mayo for the best flavor and texture.
- Mince the red onion into very fine pieces so that you don’t bite into a large chunk of onion in the salad. If you prefer a more mild onion flavor, use chopped green onions instead.
- Old Bay is a classic seafood seasoning that includes a blend of herbs and spices like celery salt, red pepper, and paprika.
How to Make Seafood Salad
Seafood salad is a combination of crab meat, celery, red onion, and dill, all tossed in a salad dressing that’s made with mayonnaise and Old Bay seasoning. While mayo and seafood might sound like an odd pairing, it’s actually a lot like a classic tuna salad recipe. Some combinations just work! You’ll find detailed instructions in the recipe card below, but here’s the overview:
- Chop or flake the imitation crab. You can use any variety of imitation crab, including “chunk” or “flake.” Simply break the crab into bite-size pieces or run a knife through it before adding it to a large bowl.
- Add the remaining ingredients.
- Stir everything together, season with salt and pepper, and you’re done! Chill in the fridge until you’re ready to enjoy. Garnish the salad with additional chopped fresh herbs (such as fresh parsley or dill), or with fresh lemon wedges. A squeeze of lemon juice is also a nice finishing touch.
Serving Suggestions
There are so many different ways to serve this salad as a main course! Here are a few ideas:
- Seafood Salad Sandwich: Toast a hoagie roll, slices of crusty bread, or warm a croissant, add some lettuce, and stuff with the seafood salad. It will be just like your favorite restaurant sub!
- Serve the salad on top of a bed of mixed greens or in lettuce wraps.
- For a grain-free, lower-carb option, hollow out a large ripe tomato and stuff the seafood salad inside.
- Set up a Salad Bar: Pick a few of your favorite deli-style salads to pair with the seafood salad and let your family members assemble their own plates. We love carrot raisin salad, three bean salad, Southern macaroni salad, Southern potato salad, classic pasta salad, fruit salad, Watergate salad, apple Snickers salad, and coleslaw.
If you’d like to offer a few veggies and sides with this crab salad recipe, try a green salad with lemon vinaigrette, tomato, cucumber, and onion salad, Aunt Bee’s 3-ingredient biscuit recipe, one-bowl easy zucchini muffins, or a skillet of our favorite Southern cornbread recipe.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Seafood Salad
Ingredients
- 16 ounces imitation crab
- ½ cup mayonnaise (we prefer Duke's)
- 1 stalk celery, diced
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh dill
- ½ teaspoon Old Bay seasoning
- Kosher salt and ground black pepper, to taste
Instructions
- Break the imitation crab into bite-size chunks or chop with a knife; place in a large bowl.
- Add the remaining ingredients and gently toss to combine. Season with salt and pepper, to taste.
- Cover and refrigerate until ready to serve.
Notes
Nutrition
Preparation and Storage Tips
- Prep ahead: Assemble the seafood salad recipe in advance, cover tightly with plastic wrap, and refrigerate until you’re ready to enjoy.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- I do not recommend freezing this salad. Since the dish includes mayonnaise, it will have an undesirable texture when thawed, and the vegetables will be mushy and watery.
Possible Variations
- Frozen, thawed peas would be a nice addition to the salad. You might also like to stir in some diced red bell pepper for extra color and a sweet crunch.
- Add a dollop of Dijon mustard for a zesty touch, or try a squeeze of fresh lemon juice to brighten it up.
- Stir in some drained capers or sweet relish for a briny, acidic component.
- Seafood Pasta Salad: Cook, drain, and cool 1 pound of pasta. Double all of the ingredients except for the crab meat. Combine the cooked, cooled pasta, the crab, and the rest of the (doubled) ingredients for a delicious seafood pasta salad recipe! You might also like this tuna pasta salad or Aunt Bee’s shrimp pasta salad.
My daughter really enjoyed the seafood salad and I like to try new recipes.
– Nell
More Seafood Salad Recipes to Try
Originally published in June, 2020, this post was updated in July, 2025.
Hi Blair. I was elated when I found your site! Your story touched me and seemed to mirror my own story. At 64 years old,Sicilian woman who became a Dr.in the early 70’s that in itself was a challenge. I then had 6 beautiful bambinos in 10 years. Looking back I can’t believe I didn’t lose my mind! Even having my medical practice,my family came first. All meals were fresh and organic,mostly due to our loving on my familia’s olive farm,outside of Palermo. No grocery stories. It would have been a Godsend to of course to have had the internet back then but to have had your blog to help would have been priceless. My 3 daughters,the youngest is 38 all are professional woman in medicine with bambinos. From the moment I found you,I let them know about you. They’re so busy that since I’m retired now but still doing volunteer work,I go throw your recipes and break them done for them. Between us we’ve easily enjoyed hundreds of your recipes now. Never been disappointed once. And,we are a pretty picky bunch. After seeing this recipe today,I immediately went out and bought fresh shrimp. Impossible to get fresh crab. It reminded me of the salad my Nona made for us when I was growing up. Dukes Mayo. tastes exactly like homemade,which is imperative in a simple salad. I just felt like it was time to acknowledge how wonderful we think you are. Such a blessing. So many grazies Blair for making life so much easier for us all. Take care and please be safe,Robin and familia.❤
Robin! Thank you! You totally made my day. I need to save this note for one of those rough days when I could use a pep talk. Thank you for sharing your story, for trying my recipes, and for sharing them with your family as well. You are a blessing to me, and the reason that I write this blog. ❤️
Blair- Sorry for the spelling mistakes! I couldn’t find my glasses. Part of getting older! Grazie again. Robin.
My daughter really enjoyed the seafood salad and I like to try new recipes.
We’re so glad! Thank you for trying it out.
No one should ever call an Imitation Crabmeat Salad/Sandwich a “Seafood Salad.” It is not. It is an Imitation Crabmeat Salad or Sandwich.
“Seafood” intimates a variety of items from the waters< a combo of seafoods; lobster, clams, crabs, mussels, octopus, etc., mixed together in some combo of garden veggies, whether carrots, celery, cold potato chunks, onions, green/red/yellow peppers etc., or leafy greens.
One item we would not want in a Seafood S/S is any type of Fish. Tuna makes a great Tuna salad/sandwich – but that already is an established S/S recipe we all know.
I know I likely sound very harsh to most people, especially those who only know "Seafood Salads & Sandwiches" by these Professional sites. However, I'm a lifelong New Englander who was raised on Ocean, & Freshwater, foods & really get a bit ticked when these types of recipes hit the boards. We LOVE Seafood & would love more people to eat , but this just isn't a real representation of true an idea "Seafood: – it's just a one-protein dish & not as it may sound, like a combo. I'm probably not explaining it correctly, but I do hope your chef's don't take offence – just understand a different point of view. Seafood Lover.