Ingredients

• 1 lb imitation crab (surimi) or real lump crab meat, flaked or chopped

• ⅓ cup mayonnaise (more if desired)

• 1 tablespoon sour cream or plain Greek yogurt (optional, for tang)

• 1 teaspoon Dijon mustard

• ½ cup celery, finely chopped

• ¼ cup red or green onion, finely chopped

• 1 tablespoon fresh dill or parsley, chopped (or 1 teaspoon dried)

• 1 tablespoon freshly squeezed lemon juice

• Salt and black pepper, to taste

Optional Add-Ins:

• ¼ teaspoon Old Bay seasoning or paprika

• ¼ cup diced cucumber or sweet bell pepper

• 1 hard-boiled egg, chopped

• 1 teaspoon capers, drained

Instructions:

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Instructions

1. Prepare Ingredients:
If using imitation crab, chop into bite-sized pieces. If using real crab, gently flake it, checking for shells. Finely dice the celery and onion.

2. Make the Dressing:
In a medium mixing bowl, whisk together the mayonnaise, sour cream (if using), Dijon mustard, lemon juice, fresh herbs, and a pinch of salt and pepper until smooth.

3. Combine:
Add the crab, celery, and onion to the dressing. Gently fold with a spatula until everything is evenly coated. Be careful not to break up real crab meat too much.

4. Chill:
Cover and refrigerate for at least 30 minutes (or up to overnight) to allow the flavors to blend.

5. Serve:
Taste and adjust seasoning before serving. Enjoy chilled.

Tips for Success

• For Real Crab: Handle gently to maintain texture. Refrigerate until ready to use to keep it fresh.

• Creaminess Control: Start with ⅓ cup mayonnaise; add more after chilling if you prefer a creamier salad.

• Make Ahead: This salad tastes even better the next day. Store in an airtight container in the refrigerator for up to 2 days.

• Drain Veggies: If using cucumber, pat dry before adding to prevent the salad from becoming watery.

Serving Suggestions

• Classic Sandwich: Serve on a croissant, in a sandwich roll, or with butter lettuce as a wrap.

• Light Lunch: Spoon into avocado halves or butter lettuce cups.

• As an Appetizer: Serve with crackers, cucumber rounds, or endive leaves.

• Salad Style: Plate over mixed greens or toss with cooked, chilled pasta for a crab pasta salad.

Fresh, flavorful, and endlessly adaptable—this creamy crab salad is an easy, elegant choice for lunch, dinner, or your next gathering.