Crab Salad (Seafood Salad)

Crab Salad with celery and mayonnaise is a delicious and inexpensive way to enjoy the classic Seafood Salad we all grew up with.

This Salad Recipe is a classic deli favorite just like Classic Egg Salad, Classic Tuna Salad, or Classic Chicken Salad, but using delicious, tender seafood!

Crab Salad with celery and mayonnaise in a serving bowl

The flavor and childhood memories you have from being a kid are always so wonderful, and a Crab Salad Sandwich is a nostalgic favorite for many. This recipe combines imitation crab meat with a mixture of celery, mayonnaise, paprika, and dill to give you all those classic flavors you love from the sandwich shop, made fresh at home.

Sometimes it’s worth the extra effort to make nostalgic favorites, such as Pioneer Take-Out Fried Chicken, especially if you’ve moved away from your favorite places. Food is the ultimate in stirring up childhood memories.

It may sound a bit odd to mix seafood and mayonnaise, but it is a classic preparation you find in tuna salad, on lobster rolls and even chicken salad. Protein and mayonnaise are fast friends in these salads.

You’ll enjoy making this recipe to use in a crab salad sandwich! It is delicious on top of a bed of lettuce with added cherry tomatoes. However you find yourself enjoying the recipe, if you had it as a kid this will take you back to those memories. Serve this alongside an Easy Fruit Salad or Corn on the Cob for an excellent summer meal.

Crab Salad with celery and mayonnaise in a serving bowl

Frequently Asked Questions

What kind of crab should I use to make Crab Salad (Seafood Salad)?

This recipe uses imitation crab meat, sometimes referred to as krab or krab meat. Don’t think that even though it isn’t actual crab meat that this isn’t still actual seafood. This is actually why many people refer to the salad as Seafood Salad.

What is Imitation Crab made of?

Imitation Crab Salad (krab) is actually made with Surimi, a whitefish that is ground then binded with a starch to resemble a crab leg. Huffington Post wrote a great post about what exactly imitation crab (krab) is. It’s true that, nutritionally, you’re better served purchasing actual crab meat, but for the purposes of this classic seafood salad, this is the ingredients you will find when you go to your grocer’s seafood counter.

How should I serve Crab Salad?

Make an amazing sandwich by adding it to a toasted hoagie roll with lettuce. Or add Crab Salad to 1 pound of cooled shaped pasta for a Seafood Pasta Salad, just double the ingredients outside of the crab meat to flavor the pasta as well, too. For a low carb presentation, add Crab Salad to a cored out vine ripe tomato.

More Easy Summer Salad Recipes

Crab Salad with celery and mayonnaise on a sandwich roll

Tools used in the Making of This Crab Salad (Seafood Salad)
Mayonnaise: There are number of different brands, but this one is the most spot on flavor.
Spice Rack: You can use this spice rack to fill up the bottles with freshly purchased spices. It’s basically one of the most beautiful things in the kitchen and when you’re working with a large quantity of spices, not having to hunt and peck through your cupboards makes everything go at warp speed.

How to Store Crab Salad (Seafood Salad)

  • Serve: It is best to keep this recipe cold in the refrigerator until serving, but at most do not leave at room temperature longer than 2 hours due to the mayonnaise.
  • Store: Sealed in an airtight container, Crab Salad (Seafood Salad) will be good in the refrigerator for up to 3 days.
  • Freeze: Do not freeze recipes containing mayonnaise, as the texture will not be good once thawed. It is best to make a fresh batch of Seafood Salad before serving.
Crab Salad with celery and mayonnaise in a serving bowl

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Crab Salad (Seafood Salad)

Crab Salad with celery and mayonnaise is a delicious and inexpensive way to enjoy the classic Seafood Salad we all grew up with.
Yield 4 servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 pound imitation crab , krab meat
  • 1 shallot , minced (you can use red onion if you need)
  • 1/2 cup mayonnaise
  • 1/2 cup celery , minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dill
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon coarse ground black pepper

Instructions

  • In a large bowl add all the ingredients together gently, stirring until well coated.
  • Refrigerate for an hour before serving.

Video

Nutrition

Calories: 310kcal | Carbohydrates: 21g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 971mg | Potassium: 53mg | Fiber: 1g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 0.9mg | Calcium: 5mg | Iron: 0.2mg
Keyword: Crab Salad (Seafood Salad)
Crab Salad (Seafood Salad) Collage
Crab Salad with celery and mayonnaise is a delicious and inexpensive delicious way to enjoy the classic Seafood Salad we all grew up with.
Crab Salad Seafood Salad Sandwich with easy to make Seafood salad!
Just ten minutes for this Crab Salad Seafood Salad!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. Would not change a thing ?. Just let it marinate in fridge as long as possible to let everything meld together…

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