Crab Salad Recipe (Imitation Crab)

5 from 2 votes

Make this easy, cold Imitation Crab Salad packed with flavor and veggies. It's got just enough mayo to dress it up and perfect on a sandwich roll- about 3 steps to a sweet and savory blend of deli-inspired flavor favorites.

Prep Time20

Total Time20

Course: Salad

Cuisine: Fusion

Diet: Low Fat, Vegetarian

Keyword: crab salad, crab salad recipe, imitation crab meat, imitation crab salad

Servings: people

Calories: 183kcal

Author: Erika Garibay - LQC Recipes

Equipment

Large bowl
Strainer
spoon or spatula
Knife for dicing celery

Ingredients

1.25 lbs imitation crab meat about 1/2 a 2.5lbs package. See ingredient notes!
1/3 cup peas defrosted and drained
1/3 cup yellow sweet corn defrosted and drained
1 cup celery diced small
1/2 cup sliced drained olives
1/3 cup mayonnaise
1 tsp yellow mustard
1 tsp cracked black peppercorns

Instructions

Ingredient Prep

Place frozen veggies in a bowl with some water to thaw, drain olives, and wash then dice celery to small cut.
Shred Imitation crab meat.
Drain all vegetables from water.

Mixing the Crab Meat Salad

Combine all ingredients in a large bowl.
With a large flat spoon or spatula, gently fold to mix [about 30 seconds].
Cover and let it chill for 30-60 minutes in the fridge (optional but recommended).

Notes

Recipe Yield: 4 cups crab salad, 8 - 1/2 cup servings
Storage: Crab salad made with mayo taste best when eaten within a few days but last up to 7 days. Should be properly stored with lid and refrigerated when not eating.
Pro Tip: Do not place this crab salad made with mayo in the freezer. The texture will change.
Additional Ingredients: Fresh dill or dried dill is a great add-in to this salad. It's like an "everything" cookie when you add dill. I add fresh dill when I have it on hand but most times I don't and it still taste great.

For the more pro tips & ways to spice it up, visit the full post at the website. Thank you for supporting LatinasQueComen.com!

Nutrition