Here’s a tasty, easy recipe for Creamy Seafood Salad with Imitation Crab—perfect for sandwiches, wraps, or as a side dish.
Ingredients (Serves 4–6)
- 8 oz (225 g) imitation crab sticks (surimi), chopped into bite-sized pieces
- 1 cup cooked shrimp, chopped (optional for extra “seafood” flavor)
- 1 small celery stalk, finely diced
- 2–3 green onions, chopped
- ¼ cup red bell pepper, finely diced (optional, for color)
- ½ cup mayonnaise
- 2 tsp lemon juice (fresh preferred)
- 1 tsp Dijon mustard (optional)
- Salt and pepper, to taste
- Paprika or dill for garnish (optional)
Instructions
- Prep the seafood and veggies:
- Chop imitation crab and shrimp (if using) into bite-sized pieces.
- Dice celery, onions, and bell pepper.
- Make the dressing:
- In a bowl, combine mayonnaise, lemon juice, Dijon mustard (if using), salt, and pepper. Mix until smooth.
- Combine:
- Add chopped imitation crab, shrimp, and vegetables to the dressing. Stir gently to coat evenly.
- Chill:
- Refrigerate for at least 30 minutes before serving to let flavors meld.
- Serve:
- Serve chilled as a salad, on sandwiches or wraps, or as a side for crackers or lettuce cups.
- Garnish with paprika, fresh dill, or chopped parsley if desired.
💡 Tips:
- For a lighter version, use half mayonnaise and half Greek yogurt.
- Add a small pinch of Old Bay seasoning or smoked paprika for a subtle “seafood” kick.
- Can be made a day ahead—flavors improve after a few hours in the fridge.
If you want, I can also give a fancier “restaurant-style” creamy seafood salad version that includes cucumbers, avocado, and a zesty lemon-dill dressing—it’s super impressive for parties.
Do you want me to do that?
