A retro classic, this old-fashioned seafood salad recipe comes together in just 10 minutes!
Servings 4 people
- 16 ounces imitation crab
- ½ cup mayonnaise
- 1 stalk celery, diced
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh dill
- ½ teaspoon Old Bay seasoning
- Salt and pepper, to taste
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.
- Mixed Seafood Salad Recipe: You can use just about any seafood that you prefer in this dish. Swap out the imitation crab and replace it with shrimp, real crabmeat, or lobster meat. You can also use a combination of seafood -- for instance crabmeat and shrimp. Just make sure that you have a total of 1 pound of seafood for the recipe.
- Frozen, thawed peas would be a nice addition to the salad.
- Stir in some drained capers 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!
- Mince your red onion into very fine pieces so that you don't bite into a large chunk of onion in the salad.
- Use a full-fat, high-quality mayo for the best flavor and texture. We prefer Duke's mayonnaise.
- Garnish the salad with additional chopped fresh herbs (such as parsley or dill), or with fresh lemon wedges. A squeeze of lemon juice is also a nice finishing touch.
Serving: 1cup | Calories: 309.4kcal | Carbohydrates: 16g | Protein: 12.2g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 873.9mg | Potassium: 45.9mg | Fiber: 0.4g | Sugar: 6.2g