Crab Salad (Seafood Salad)

4 servings
Prep Time 10 minutes
Cook Time 0 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes

Crab Salad is a classic Seafood Salad recipe with imitation crab, shallot and celery in a creamy dressing with a blend of herbs and spices.

While real crab meat is best for more elevated Seafood dishes like Crab Artichoke Dip, Crab Cake Sandwich, and Crab Cakes, imitation crab is perfect for creamy Salads for the Summer.

Crab Salad with celery and mayonnaise in a serving bowl

Crab Salad, also known as Seafood Salad, is a beloved nostalgic dish that you can find just as easily at a seaside cafe as you can the grocery store deli. Whether it’s made with real crab, loaded with veggies, or spread on a hoagie as a sandwich, there are many favorite ways to make this classic seafood dish. This recipe features imitation crab, shallots, and celery, all enveloped in a creamy dressing infused with a blend of paprika, dill, plus a little salt and pepper.

If you’re wondering what to make with imitation crab, it doesn’t get much better than this Easy Crab Salad recipe. There are just a handful of ingredients, you don’t have to do any cooking and there’s hardly any prep work. The imitation crab meat is super inexpensive and easy to find at most grocery stores for a fraction of the price of the real stuff! You can use whole “leg” meat, or you can get the flaked-style crab to save you a step of chopping it up. Either way, it will make a tasty salad with some mayo, spices and fresh, crunchy veggies.

At first, it may sound a bit odd to mix seafood and mayonnaise, but if you’ve every had Tuna Salad or lobster rolls, you know that a creamy dressing is exactly what makes cold Crab Salad recipes so amazing! The cool, creamy mayo with the smoky paprika and tangy dill is perfect with the delicate seafood flavor of imitation crab and real crab alike. 

This tasty homemade Crab Salad can be enjoyed as a light and refreshing appetizer, a satisfying lunch option, or even as a classic sandwich. You can serve it with crispy crackers and veggies like bell peppers and cucumber slices for dipping at parties. Throw it on a bed of lettuce or a thick tomato slice for a low-carb, light lunch. Spread it on a hoagie roll for any easy, inexpensive twist on lobster rolls. Serve your Crab Salad Sandwiches with some Fruit Salad for a classic deli meal that is nostalgic, filling, and delicious.

What is the difference between Crab Salad and Surimi Salad?

Crab Salad and Surimi Salad are often used interchangeably, but they do have a subtle difference. While both salads use imitation crab as the main ingredient, Surimi Salad typically refers to a dish that incorporates more Asian-inspired flavors, such as soy sauce, sesame oil, or ginger. On the other hand, Crab Salad often features a mayo-based dressing with herbs and spices, like a more traditional creamy salad, similar to a tuna or egg salad.

How to Make Crab Salad

  • If your imitation krab meat isn’t already flaked, you will want to roughly chop it into small pieces.
  • Combine the mayo with the spices until it’s will blended.
  • Add the krab, shallots, and celery to the dressing and stir until everything is well coated.
  • Cover the bowl and chill in the fridge for at least an hour before serving.
Crab Salad with celery and mayonnaise in a serving bowl

More Delicious Crab Recipes

FAQs for Crab Salad

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

This recipe uses imitation crab meat, sometimes referred to as krab or krab meat. However, just because it’s not actually made of crab, it is made with fish. This is actually why many people refer to Crab Salad as Seafood Salad.

What is Imitation Crab? 

Imitation Crab Salad (krab) is actually made with Surimi, a whitefish that is ground then bound with a starch and other additives to resemble crab meat. It is crafted to resemble the texture and taste of real crab meat. Imitation crab is widely available in most grocery stores and provides an affordable alternative to real crab meat for those on a budget or looking for a different flavor profile.

Is the Neptune Salad the same as a Crab Salad?

Neptune Salad is not the same as a Crab Salad, but it’s more like a seafood salad with the works. It often has baby shrimp as well as crab plus ingredients like eggs, corn, carrots, peas, etc.

Key Ingredients

  • Imitation Crab: Imitation crab, also known as krab meat, is made from a blend of fish, typically Alaskan pollock, and other additives. It has a delicate texture and mild flavor that perfectly mimics the taste of crab, but is much more cost effective than real crab meat.
  • Shallots: Shallots add a subtle onion-like flavor to the seafood salad, enhancing its savory profile without overpowering the sweet, mild taste of the crab meat. You could also use red onions but dice them very small so they don’t take over the flavors.
  • Celery: Minced celery provides a refreshing crunch and adds a hint of herbal notes, contributing to the overall texture and balance of the salad.
  • Mayonnaise: Mayonnaise serves as the creamy base for the dressing, providing richness and a luscious texture to the Crab Salad. The smooth, subtly tangy flavor is perfect with the sweet, mild crab meat and is a classic way to make seafood salad dressing.
  • Spices: This delicious Crab Salad only needs a few spices to add a bit of flavor without overpowering the delicate imitation crab. Paprika adds a warm, smoky flavor while dill brings a burst of freshness. They provide a pleasant contrast to the richness of the dressing and the sweetness of the crab meat. 

Can you make Crab Salad ahead of time?

Yes, Crab Salad can be prepared ahead of time to save you time and it gives all the flavors time to develop. You want to refrigerate the salad for at least an hour before serving, and it’s best in the first day or two. Remember to give it a gentle stir before serving to ensure the dressing coats the ingredients evenly.

Crab Salad with celery and mayonnaise on a sandwich roll


  • Veggies: Add some more fresh, crunchy veggies to your seafood salad like green onions, red onions, black olives, or bell peppers. 
  • Cheese: If you love all things indulgent, add some shredded sharp cheddar cheese or chopped up slices of American cheese to your cold Crab Salad.
  • Dressing: Instead of mayo, you can use Greek yogurt, mashed avocado or sour cream in the dressing to lighten up the salad. It’s best to do half mayo and half the substitute so it’s still got that deliciously smooth texture.
  • Seafood: You can add other seafood to the salad like baby shrimp, cooked mild flavored fish like cod or tilapia, or cooked scallops. If you want to splurge, you can use real crab or even make this salad with steamed lobster!
  • Seasonings: Some other popular flavorings for Crab Salad are Old Bay seasoning, celery seed, and even some cayenne pepper for a little kick. A squeeze of lemon or lime are a great way to add some zesty freshness. 

How to Serve Crab Salad

  • For an easy, amazing sandwich serve the salad on a toasted hoagie roll with lettuce and sliced onions.
  • Make a Seafood Pasta Salad doubling the dressing and mixing the Crab Salad with cooked pasta.
  • You can serve this as a dip with crackers or go low-carb with veggies like cucumber and bell peppers.
  • Another low-carb, classic way to serve cold creamy salads is to spread them on top of thick cut tomato slices or make lettuce wraps.

Easy Classic Creamy Deli Salads

Crab Salad with celery and mayonnaise in a serving bowl

How to Store

  • 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.
  • Store: Sealed in an airtight container, Crab Salad will be good in the refrigerator for up to 3 days. Give it a good stir before serving.
  • Freeze: It’s best not to freeze mayonnaise based salads, as the dressing will separate and not come back together after it thaws. 

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Easy Crab Salad (Seafood Salad)

Crab Salad is a classic Seafood Salad recipe with imitation crab, shallot and celery in a creamy dressing with a blend of herbs and spices.
Yield 4 servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 1 hour 10 minutes
Course Salad
Cuisine American
Author Sabrina Snyder


  • 1 pound imitation crab , krab meat
  • 1 shallot , minced
  • 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


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



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.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. This crab salad is the best. I added black olives. Wish I could freeze it as I made way too much. Since it’s just myself eating it, I’ll definitely have to cut it way down.

  2. This is the crab salad recipe I have been looking for. The shallots did not overpower the mild taste of the “crab” but along with the celery, gave it the crunch that I like. I will say I didn’t use as much crab meat as called for but that was to my liking and not necessarily anything wrong with the recipe. And I used an extra spoonful of mayonnaise, again because I like it extra creamy. The only thing I would suggest is leave out the salt. Even that little bit makes it a bit saltier than I would like, but again, a personal taste thing. All in all, this is right on the money for a crab salad. I will definitely be making this again and again and again.

    1. 1 small shallot is approximately 2 teaspoons minced so 2 teaspoons of minced red onion. Enjoy!

  3. Added a sprinkle of PaYaa Cajun seasoning and thyme and left off the dill. It is over the top.

  4. Hello, I made this salad and it seemed to be less juicy than I like it. I added 1/2 C. Daisy Light Sour Cream and then I liked it much better. That is the only reason I gave it a 4 star rating. I will definitely be making this again with the Daisy Light Sour Cream.

    1. I had all the ingredients and used a 1.25 lb package of imitation crab meat that I had as well. I added just a little bit of each ingredient to even it out. I took some hot dog buns that I also had on hand and removed the crust from each end carefully with a very sharp knife. Using a little bit of butter in a frying pan, I seared three sides of the bun. Using the finest leaves from the 50/50 salad mix that was in the refrigerator I lined the inside of the buns. I then packed each full of this crab awesomeness.

  5. I just made this. I did not have any dill weed or paprika but I added some garlic instead and it is delicious!! I had organic smoked paprika and added that to the recipe and that took it up a notch delicious!!

  6. I’m a sea food lover , my family and I had a restaurant that served a sandwich call a shrimp boat! Big hit ,
    This recipe is very similar! We served ours in a warm pita bread with lettuce and arugula, yum

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

  8. Went the extra mile and used real crab. For mayo, I use only Duke’s Mayo in all my cooking. It has superior taste and texture. After that left the recipe alone and it was very good. Didn’t hurt going to the bakery for some fresh hoagie

  9. I used only 1/4 cup of mayonnaise and a glob of Dijon mustard instead and it was much better. 1/2 cup mayo is more than I like.

  10. This tastes really good but I found that adding some Old Bay kicks the flavor up a bit. Or dill, but Old Bay is awesome.

  11. I used Old Bay along with cracked black pepper and himalayan salt. Had green onion so used that (white part only, finely chopped). What I feel pushed it over on the flavor scale was a TBLS of fresh lemon. After chilling for an hour it was OUTSTANDING! Ate it in a bowl. Will opt for a nice roll the next time.

    1. I scrolled far down in the comments and the question of the dill being dried or fresh was asked. The author stated it’s dried dill. It would be nice to have that info in the recipe ingredients.

  12. Delicious, absolutely delicious. If you like surimi this recipe is a must. Try it on a grilled croissant! Amazing!

  13. This is a favorite recipe of mine and my husband’s! We don’t eat meat on Fridays and this is a perfect switch up from baked fish! Thank you for sharing it with us!

    1. Serious question: how is fish/seafood not meat? It’s flesh from an animal that had to be killed in order for you to eat it.

      1. Some Catholics believe the concept of fish not being ‘meat’ is based on the fact that fish are not of the land, like other mammals and chickens would be. Other religions and personal diet choices oftentimes follow the same guidelines.

        1. I’m w/you, Brian. Who cares? This is a recipe. Make it or not, but I hardly think anyone needs a lesson on religion on a cooking post.

  14. Love this recipe! Will never buy the store prepared version again. So simple, quick, and delicious. I too like adding Old Bay seasoning and also a cup of salad shrimp for that added texture and seafood goodness. I’m so glad I found this recipe. Thank you!

  15. Well, I love old bay, so I added some since it was suggested in the reviews,, but only AFTER I made the recipe, so I could give a true review. You won’t be disappointed if you make it exactly as directed (I tried it prior to adding the extra seasoning). It’s simple and delicious! Thank you for the recipe!

  16. It’s delish. Made Crab Rolls like they do in the Florida Keys (except they do lobster). Hollow out the middle and lump the crab salad in. You won’t be disappointed. This will be my go to now.

  17. This tastes very good even before refrigerating for an hour I could not find my Dill so I used pickle juice and that worked out perfectly I also liked that this does not use too much mayonnaise I liked the crab being the star of the show thank you for a wonderful recipe

  18. Very good! I did add some Old Bay seasoning after reading comments from other reviewers. I’m glad I gave this recipe a try. Will make it again for sure.

    1. So thrilled you mentioned the old Bay Seasoning I used regular seafood seasoning and it was definitely a good idea thank you

  19. Easy and delicious ! I served it on a “vol-au-vent” (puff pastrie). It gave the krispiness I love. Merci!

  20. My husband likes seafood salad, so I made it for him and we put it over a Romaine mix salad. I used green onions for the shallots, because that’s what I had, and I substituted Old Bay seasoning for the salt and paprika, and that was good. My husband hates celery (“vile weed!”), so I made it without and then added some to a little bit for him to try, and he liked the crunch and couldn’t taste it, so I added it to the rest too. (I always use the lighter stalks for him, since they’re milder tasting, not the darker green outer ones, which often have a very strong taste.) We both thought the dill was overpowering. I’d try it without next time, or at least cut it in half unless you really love dill. And it may be because of the Krab we used, but it was very dry and needed almost 2x the mayo called for.

  21. Fake crab meat is made of various types of fish ground together into a paste. I didn’t see whitefish mentioned anywhere of the 2 articles (Huff Post & SF Gate). My package states pollock etc. It could have whiting and perhaps that is where is confusion came from.

  22. I had to make this at work. I can’t eat imitation crab meat because it’s made with fish, and I’m allergic. So, I followed the recipe to the letter, since I couldn’t taste test it. HUGE hit! All of the residents loved it. Next time I can get real crab meat, I’m going to make it again so that I can try it myself

  23. Great, the one I was looking for (or something like it). Dang, I look around and see all these recipes with pasta in them, and all I want is this. It tastes great, just the way you got it. Kind of the way grocery store delis have it.

  24. Very yummy!! I doubled the amount of diced celery (1 cup) and used 1/2 cup diced red onion. Also, added an extra 1/4 cup of Mayo.

  25. This is great cooked liked a cheese toasty, with Swiss cheese!!!
    May sound weird, but soooo tasty! One of my all time fav sandwiches!!!

  26. My Mom used to make this recipe for us when we were kids and put it in toasted hot dog buns served with chips and pickles, so yummy. I recommend this recipe VERY HIGHLY.
    Thank you for sharing it with us.

  27. This was absolutely yummy! My first time making crab salad. I’ve always been nervous to make it just because I’m afraid I won’t get it right but this was hands down the next I’ve ever had! I didn’t have paprika so I didn’t add that and it was still great!

  28. The local asian buffet in our area has a crab salad that I love. I don’t think that it has shallots or onions in it but I could be wrong. Anyway, it is very thick. I was wondering if there is a possibility that they may add cream cheese to the mayonnaise? It also has carrot in it.

    1. I wouldn’t be able to tell without tasting it. It’s always a possibility that they did add it though.

    2. Many restaurants and commercial deli’s use Hellman’s Extra Heavy Mayo. It’ll make mayo-based salads extra rich and creamy. Good stuff but it is only available in one-gallon jars so a bit too much for the average household to use up before it goes bad.

      I’ll be making this recipe this evening. I’m craving krab salad on a nice croissant.

  29. This was delicious. Particularly on a roll (freshly baked hot dog buns) which were toasted (oven or toaster over are great). Get it brown then butter it liberally (lobster loves butter). It is crucial to put the lettuce (shredded) down first to maintain the crunch and temperature level. I’ve had various presentations but the roll is the way to go!

  30. Easy recipe and great as filling for lettuce wraps when (thanks for the earlier comment). I added about 1 tbsp of dijon mustard to zing it up a bit.

    Will make this again.

  31. Great recipe! I would just caution to start small with the amount of shallot you use. I followed the recipe, but after sitting in the fridge for a while, the onion flavor took over the salad. I had to add more crab, etc. to tone it down. Other than that, it’s a simple and delicious recipe! I will use it again and again.

    1. The paprika, above all, adds a red tinge to the seafood salad without adding to the flavor. I am in favour of dropping some paprika and dill (maybe half?). Lobster is a subtle flavor so it needs less spice. Crab flavors or haddock imitation meat will stand up better against strong seasoning. Lobster flavored imitation meat is still the best when served on a buttered, toasted roll with a lettuce base. Enjoy!

  32. Had some lump crab leftover from another recipe. It was soooo good in this recipe. Not sure if I can bring myself to try it with imitation crabmeat.

  33. Is there way to get the nutritional info on this? I’m doing a high protein low carb diet and this looks So so good lol

    1. I have nutritional info at the bottom of the recipe card but if you’re following a strict diet, I suggest keying in the ingredients in your own calculating tool to ensure accuracy. I hope you enjoy it!

  34. Great recipe! I added Old Bay seasoning, instead of paprika, and served it as lettuce wraps. Thank you – it was a great success!

  35. Thank you, this is fantastic! I omited the paprika because I found the Spanish paprika overpowering to the sweet, delicate flavor of the truly superb flake Kroger krab I had. For a lazy version, powdered onion is good too. I’m going to tweak this slightly for sushi burritos, but this recipe is superb, I never would’ve thought to add dill. Thank you!!

    1. When I used to get this at Subway, I would ask for made with extra black olives. When I make it at home, I use a tortilla wrap and always add black olives. It is one of my favorites.

    1. I’m always looking for new recipes and came across this one several months ago. I’ve made it for the wife and I numerous times and we love it. I add frozen peas (defrosted), a squirt of lemon juice, and always red onion. We love it

  36. This is one awesome recipe! Great way to get more fish into our diets. Super simple. Made it just as the recipe specified and I wouldn’t change a thing! Thanks!

  37. oops–guess my last comment got deleted. lol
    something to try–and i use this in all my protein-and-mayo salads–is some old bay seasoning.
    i use it in chicken salad, tuna salad, and, now, “krab” salad.
    great recipe, Sabrina. thanks for posting it. as i said before, it did take me back,,,

  38. wow. making surimi salad, while having a ONE HUNDRED AND SEVENTY NINE DOLLAR SPICE RACK?? wow again…
    but, yea. i, for one, cannot afford real crab right now.
    this really did bring me back in time.

  39. Yesterday was the first time I made crab salad ! I made it in the morning because I knew I was going to be home late. The flavors had all day to marry. So I got home served it with ? cottage cheese and a lettuce salad ! It was awesome ! Family loved it ! Thank You for the recipe ! I shared it on FB !! 5 star all day !!!

    1. Interesting. I’ve been buying it from the seafood department at my grocery store for years. I’ve never heard of it in a sandwich before. We’ve always used it as a side dish, like potato salad.

  40. DELISH! & Easy to prep!
    So I didn’t have dill (and that’s ok) and I didn’t have shallots and used a regular yellow onion instead. Followed the rest as instructed and it was pretty darn good! Totally better (and more fresh) then the deli!

  41. I am wondering what the difference is in using imitation crab meat to real lump crab meat is? Is there a difference in how the recipe will turn out?

  42. Very good. I used hot Hungarian paprika and it added just a hint of spice. I also used green onion instead of shallot.
    Highly recommend

  43. This was fantastic. We found it to be even better than deli/store bought. Better than any crab/seafood salad we have ever had before. Thank you so much. I had been agonizing about what to do with the package of crab I’d impulsively bought that was sitting in the back of our fridge for weeks. I served it on grilled hamburger buns. Can’t wait for things to go back to normal as these would be nice served as an alternative to dogs and burgers at a grill out.

    1. Olive oil gets thick in the fridge, if you want a high quality mayo, use avocado oil in your recipie

  44. I am have it for supper tonight {5/20 /2020}you are the only told how much for each item thank you

  45. Delicious and easy. This is the closest I have come to the flavor profile I am looking for and I think the only issue was I didn’t have enough celery so I skimped on it.

  46. Hi there,
    What mayo do you recommend? I don’t seem to see it in the recipe, but you do say what you use “is the best”…would love to know what it is!

  47. I made up my own using imatation crab, mayo, celery, yellow onions, lightly cooked broccoli so it still has a good crunch to it, tomato’s and a couple dashes of lemon juice and salt! Amazing to me since I couldn’t find anything close to the kind IGA in Sabina (OH) had

  48. Very good! I love the seafood salad that we buy from Shoprite. I tried making it at home previously and not as good. Used your recipe and took a taste test and it is almost exactly like the one from the store. I Think instead of using onions and old bay seasoning that i have used in the past, dill and shallots make the difference from just edible to ” i can’t wait to have another sandwich of this stuff”! . Thanks and i plan on having this for lunch multiple times next week at work! <3

  49. YUM!! With or without the shallot/onion, it’s delightful. Try stuffing half an avocado with this mixture…it’s an even creamier way to eat this salad.

  50. A food store chain named Shoprite (I’m in NJ) makes a wonderful seafood salad, as many times as i have tried to duplicate it it doesn’t come close, my wife makes it better then i do but always seems to be missing something. Hoping this will be the recipe i have been searching for, thanks in advance!

  51. Do u use just ready to eat crab meat in container at the store, long green onions and can u add Steamed scallions!

  52. my only suggesting to this is adding chopped peeled cucumber and more mayo. i actually use the cucumber instead of celery so both the kids and adults can eat it. kids tend to find celery quite demonic 🙂

    i like the paprika addition, will try that next time. thx!

  53. Is this the same salad that we can buy in a container at Top’s? I am trying to include more fish dishes for lunch and supper in my diet and I assumed that this wasn’t too bad a choice, but I don’t know what your serving size is. 310 calories for one cup? 4oz? Big difference and I am trying to keep track.

  54. Used all ingredients augmenting (including) with green onion, celery seed, and Old Bay Seasoning to taste; it turned out very well.

    1. I wouldn’t recommend. This salad uses imitation crab and it’s not going to have a good consistency with crab from a can

  55. I made this for a recent potluck and it got devoured by guests. Used about two tablespoons of fresh chopped dill, 1 and 1/2 lbs of imitation crab, a cup of shredded carrot, several spritzes of lemon juice, and farfalle pasta.

  56. Sabrina: Have you ever tried “Duke’s Mayonaise”? If so, what did you think of it? I know they have it down south, and I hear it’s an excellent mayo, so I’m wondering if it’s worth trying a jar from Amazon. BTW, last night I increased all of the ingredients, and made this into a Pasta & Crab Salad. I used seashell pasta, and also added a few drops of fresh lemon juice. OMG, was it ever delicious!

    1. I am from the mid atlantic area. We have many house brands such as Kroger’s. We also have Duke’s, Hellman’s, Krafts, JFG, and others.

      I’ve tried just about all of them. Dukes and Hellman’s are the top two. Hellman’s has an off putting taste due to spice or spices added. For me, Duke’s is the Best. It only contains the three original ingredients when it was first created in the 1890’s. This is based on taste, not cultural bias

  57. I was never a fan of crab salad until I had some recently so I decided to make my own. This recipe is very easy and it tastes great. The only reason I’m giving 4 stars is because the shallot has a really strong bitter taste and that kinda messed it up for me. Idk if it’s supposed to taste like that of not. I’ve never used them. Next time I’ll try using the red onion. Other than that, like I said it tastes great.

  58. A country club I belonged to years ago served this over an English muffin with topped with melted Swiss cheese. It was called “Lion’s Gate” and it was one of my favorites!

  59. Doubled the spices, added elbow pasta. A shredded carrot for color. Delicious filling meal!

  60. Absolutely love this recipe. I call it krab salad, but have my own variation that I call seafood salad I simply take the original krab salad and add some salad shrimp. It is incredibly delicious anyway you make it with or without the shrimp and or the pasta..

    1. I would think you could, it would have a little more tang, but if you’ve never made it and don’t know what it’s supposed to taste like, I would think it would be fine.

  61. Quick question… Can I use dried dill for the 1/2 tsp or is that the measurement if using fresh?

  62. This sounds delicious, but I know the mayo is crucial to a great taste, but not too sweet. What brand do you recommend?

  63. This recipe has become a staple in our house. It is absolutely delicious! I usually fill a 1/2 avocado with the salad and eat it that way. So good!

  64. I just had my last Chemo Treatment yesterday and food looses it’s actual taste. After reading the reviews on your crab seafood salad, I went to the store to buy the crab meat and made the salad. I really missed having crab subs at Subway. Even with my taste nott being true, I really, really enjoyed this for my dinner tonight. I can’t wait for my taste buds too back to normal and I will make it again and again. So So good.
    However, I toasted the bun with a bit of garlic salt, like in a review. I would not suggest doing this. Overly salty. Stay with a plain crusty bun, like a hoagie sandwich.
    Thank you Sabrina. Your recipes are awesome. I gave you 5 stars, and it will probably be a 7 when I can truly taste it’s goodness eventually. Thank you.
    Linda, from Windsor, Ontario, Canada.

  65. I just made this earlier I added a bit of vine tomatoes and diced avocado… omg so delish!!! Thank you dor this!

  66. This was really good! A hit for my kids too and under 5 that says a lot. I did add a bit more celery and used a sweet onion instead of a shallot. I also added a splash of lemon juice for some lightness. Will definitely make again!

    1. So glad you all enjoyed it! I know how hard it is to please little ones at times. Thanks for coming back to let me know.

  67. I had a little imitation crab meat left in the fridge and wanted to do something with it. So, I just gave this delicious recipe a try. It was really good!

  68. I made this but tweaked as follows: used old bay seasoning, white onions and about two teaspoons of sugar. I did not have dill or even a substitute. Sugar was needed because the white onion was stronger than expected. It was a bit too powerful. Old bay is a seafood seasoning that I use almost anytime I have seafood and it was great in this salad. It came out delicious!

    1. In the future, if you want to tame the taste of raw onions. Slice them as desired and then place them in a container and cover with very cold water. Let it soak for 10 mins. Best trick I’ve ever learned!

  69. We love seafood salad. Well I had bought it at the store and decided I could make it so I did !! It turned out great ! I use Dukes mayo and sea salt as well. It doesn’t last long especially on a Ritz !

  70. Made this at my sister’s house and she didn’t have paprika but I substituted cayenne pepper (not quite 1/2 tsp though), and it was DELICIOUS! We couldn’t wait a whole hour to eat it, will definitely make again!!!

  71. Oh, girl 🙂 You got the most Pinnable / Facebook / Twitter posting recipes around! I know every time I come here, I’ll be around for a few minutes at least…. blessings & beautiful food!

  72. I doubled it and used 1 pound krab and 1 pound salad shrimp. (The really little ones). I also added a few dashes of Louisiana hit sauce. Not enough for heat, but enough to give e it a little zing. A little fresh chopped parsley at the end, too.

    We make sandwiches, eat it on crackers, on salad greens and sometimes, just off the fork!!

  73. This may sound like a strange question, but is there a reason you use imitation crab vs. real crab meat? I’d like to make this salad, as it looks delish! However, I prefer real crab meat. Will it be as good as your salad looks?

    1. Everyone seems to use imitation crab so that’s why I used it. If you prefer real crab meat, feel free to use that instead. Enjoy!

    2. The main reason for using imitation crab is it’s dirt cheap compared to the price of real crab! if I didn’t make it out of imitation I wouldn’t be able to make it at all!

  74. It was really good. I did add chopped black olives and a little co-Jack cheese because I used to buy some at a grocery that contained those two items. I buttered the buns, sprinkled a little garlic powder toasted them and added the lettuce, so good. Tried it on a Ritz cracker, too, wry tasty!

  75. Very tasty, I am sure it will be better after it’s in the fridge for an hour or two.
    I made it but reduced the amount of ingredients, for two people, mostly I guessed.
    I don’t know how you could go wrong with these ingredients.

    1. Chris, this keeps well covered in the fridge.

      I use sour cream instead of mayonnaise and it stays fresh for a week. Delicious!

  76. So I do a lot of private chefing, and this is the recipe I use. You can do a lot of different things with it to make it your own. I do use 1/2 mayo and 1/2 Miracle Whip, and sometimes I sub lobster for some of the crab. I also use a can of drained sliced black olives. But the seasonings are the same every time, and the response it “This is the best crab salad I’ve ever tasted.” Every time!

  77. I have made my crab salad adding mayo, green onions, minced celery, seasoning , cooked pasta,olives, frozen peas,and cheese, adding 1-2 lbs crab,depending on the croud
    everytime there is a reunion I am asked to bring the Crab salad

  78. I am a picky eater so I left out the full and paprika. I did add some salad shrimp, I used hellmans mayo with some old bay to taste and a little red oinions. Fantastic!

  79. I agree with you if you are doing it from scratch using real ingredients. You’re making essential macros by eating it. (protein from the imitation crab and shrimp, fat from the mayonnaise and a little from the protein source and carbs from the celery and bread/crackers whatever your preference)

  80. I was just looking around online at different recipes to see different ones that I can try.
    This is very similar to my recipe except I also add a lot of celery seed.
    I too grew up on those seafood subs from Subway and now my daughter grows up with the homemade version. Lol

  81. Haven’t let it chill yet, but tasting after mixing- it was already a winner in my book! Thanks for the recipe for my craving!! 

  82. I made this seafood salad yesterday! I don’t care for mayo or Miracle Whip, so I mixed room temp cream cheese with sour cream until it was smooth and light weight. Hubby said I better keep the recipe – it’s the best seafood salad he’s had!

    1. That sounds like a winner to me, Carol! Thank you so much for the 5 stars and also for the substitution recommendation that worked perfectly for you guys.

  83. Excellent recipe – I’d been longing for seafood sub and missing them because our local restaurants have stopped selling them. When I made your recipe, I wanted a little more zip and fewer calories so I used Kraft Miracle Whip instead of mayonnaise and included 2 tsp chopped garlic chives and 4 tsp sweet pickle relish. Served it on a hoagie with sliced cucumber and tomato for dinner. Then added 1 cup cooked brown rice left over from another meal and served on a bed of lettuce, cubed cucumber, cherry tomatoes and sliced yellow and orange sweet pepper for lunch the next day. I’ll definitely be repeating this with pasta or rice when I have some on hand.

    1. That sounds delicious! Thank you for taking the time to come back and let me know how much you enjoyed it!

  84. Do you use dried or fresh dill. The difference would be significant, so I would think you’d have clarified.

    1. I used dried dill in this recipe. If I’m ever using fresh, I state that in the ingredient list since most people use dried herbs more often than fresh. Glad to clear up any confusion for you.

  85. Just a little confused…the recipe yields 8 servings, but each serving is 1/4 of the recipe? Trying to be mindful of my calories, but can’t live without a little seafood salad!

    1. My apologies, it was a weird glitch. The recipe is for four servings. I would sub lite mayonnaise to cut calories by 30% percent or so. Almost all the calories are found in the mayonnaise.

  86. This seafood salad looks amazing. I can’t wait to try it. Thank you for sharing. I pinned and shared this recipe.

  87. Lol, I still have my Walkman! This looks fabulous. Reminds me of childhood summers 🙂

  88. Oh this recipe takes me back! I remember ordering this as a child too. I love the way your husband ate his!

    1. Thanks Dorothy! I love how a simple taste of something can bring us back to such wonderful memories!

    1. What if you don’t have kosher salt? Do you have to use kosher salt? I don’t use salt very much, so would appreciate your input?

      1. I love the texture of the Kosher salt in this salad but you can use regular salt if you don’t have Kosher or a better substitute would be sea salt. Hope this was helpful!