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Ultra Easy & Creamy Imitation Crab Salad

A mound of creamy crab salad mixed with celery and fresh dill, served on a white plate in bright sunlight.
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Make this simple, creamy imitation crab salad in minutes. It requires no cooking and is perfect for a quick lunch, light dinner, or as an appetizer served with crackers.

Ingredients

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  • 12 oz imitation crab meat (kani), shredded or flaked
  • 1/2 cup mayonnaise
  • 2 stalks celery, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper
  • Pinch of salt

Instructions

  1. Place the shredded imitation crab meat in a medium bowl.
  2. In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning, pepper, and salt until smooth.
  3. Add the finely chopped celery and fresh dill to the crab meat.
  4. Pour the dressing mixture over the crab and celery.
  5. Gently fold all ingredients together until everything is evenly coated. Avoid overmixing to keep the texture light.
  6. Cover the bowl and chill the crab salad for at least 15 minutes before serving. This allows the flavors to combine.
  7. Serve cold on lettuce cups, crackers, or sandwich bread.

Notes

  • For a low-carb option, serve this salad in crisp lettuce cups instead of bread. This recipe fits well into a keto meal plan delivery structure if you focus on low-carb additions.
  • You can substitute real crab meat for imitation crab if preferred, though the texture will change slightly.
  • Make this ahead of time; it stores well for up to two days in the refrigerator.
  • If you are looking for simple recipes that save time, this is a great alternative to complex meal planning.

Nutrition

Find it online: https://carlacooking.com/easy-creamy-crab-salad-recipe/