Crab Salad with Old Bay and Fresh Dill Recipe
Introduction
This crab salad is a quick and flavorful dish perfect for a light lunch or a refreshing side. Made with tender imitation crab meat and a tangy, herb-spiced dressing, it comes together in just 10 minutes. It’s easy to prepare and serves 8 people.
Ingredients
- 16 ounces imitation crab meat
- 1/2 small red onion, diced small
- 1 celery stalk, diced
- 1 cup mayonnaise (light mayo recommended)
- 1 tablespoon lemon juice
- 1 1/2 teaspoons Old Bay Seasoning
- 1 tablespoon fresh dill (or 1/2 teaspoon dried dill)
- 1/2 teaspoon salt
- Black pepper, to taste
Instructions
- Step 1: In a large bowl, combine the imitation crab meat, diced red onion, and diced celery.
- Step 2: In a small bowl, whisk together the mayonnaise, lemon juice, Old Bay Seasoning, fresh dill, and salt. Taste the mixture and add black pepper as desired.
- Step 3: Stir the dressing into the crab mixture until everything is evenly coated. Serve immediately or chill before serving.
Tips & Variations
- For a more authentic flavor, substitute imitation crab with fresh or canned real crab meat.
- Add diced cucumber or chopped green onions for extra crunch and color.
- Use Greek yogurt instead of mayonnaise for a lighter version.
- Adjust the amount of Old Bay Seasoning to suit your spice preference.
Storage
Store the crab salad in an airtight container in the refrigerator for up to four days. Before serving, stir well and add a little fresh lemon juice or mayonnaise if it seems dry. Consume within four days for best freshness and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use real crab meat instead of imitation crab?
Yes, real crab meat can be used and will give a richer, more authentic flavor. Just be sure to drain any excess moisture before mixing.
Is this recipe suitable for meal prep?
Absolutely. This crab salad keeps well refrigerated for several days, making it a convenient option for meal prepping lunches or snacks.
PrintCrab Salad with Old Bay and Fresh Dill Recipe
This Crab Salad is a quick and delicious seafood dish that’s perfect for a light lunch or a refreshing side. Made with imitation crab meat, crisp celery, and red onion, all tossed in a creamy, tangy dressing seasoned with lemon juice, Old Bay seasoning, and fresh dill. Ready in just 10 minutes, it’s an easy no-cook recipe that can be enjoyed on its own or as a filling for sandwiches and wraps.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Salad Ingredients
- 16 ounces imitation crab meat
- 1/2 small red onion, diced small
- 1 celery stalk, diced
Dressing Ingredients
- 1 cup mayonnaise (light mayonnaise used)
- 1 tablespoon lemon juice
- 1 1/2 teaspoons Old Bay Seasoning
- 1 tablespoon fresh dill (or 1/2 teaspoon dry dill)
- 1/2 teaspoon salt
- Black pepper, to taste
Instructions
- Combine Salad Ingredients: In a large bowl, add the imitation crab meat, diced red onion, and diced celery. Mix them gently to distribute the ingredients evenly.
- Prepare the Dressing: In a separate small bowl, whisk together the mayonnaise, lemon juice, Old Bay seasoning, fresh dill, and salt until fully combined. Taste the dressing and adjust with black pepper as desired.
- Mix Salad and Dressing: Pour the dressing over the crab mixture and gently stir until all ingredients are evenly coated with the creamy dressing.
- Serve and Store: Serve the crab salad immediately, or refrigerate in an airtight container for up to four days to enjoy later.
Notes
- For a more authentic flavor, you can substitute imitation crab meat with real crab meat if desired.
- This recipe uses light mayonnaise to reduce fat content but full-fat mayonnaise can be used for richer taste.
- The crab salad can be served on its own, in sandwiches, wraps, or on top of fresh greens.
- Keep the salad refrigerated and consume within four days for optimal freshness and safety.
Keywords: crab salad, imitation crab, seafood salad, easy crab recipe, no-cook salad, summer salad, light lunch
