Imitation Crab Salad
A light and crunchy imitation crab salad perfect for picnics, potlucks, or as a quick lunch. This easy salad features shredded imitation crab, crisp veggies, and a zesty mayo-lemon dressing.
Ingredients
Main Ingredients
- 12-16 oz shredded imitation crab (surimi) Use more for a crab-forward salad.
- 1 cup chopped bell pepper Mixed colors recommended for color and sweetness.
- 1 cup diced cucumber Seeded if watery.
- 1/2 cup chopped celery For crunch.
- 1 cup sweet corn Canned (drained) or thawed frozen corn.
- 1/2 cup mayonnaise Use light mayo if preferred.
- 1-2 tablespoons lemon juice Fresh for best flavor.
- Salt and freshly ground black pepper To taste.
Instructions
Preparation
- Shred or flake the imitation crab into bite-size strands.
- Chop all vegetables uniformly for even texture.
- Whisk the mayonnaise, lemon juice, salt, and pepper in a small bowl.
- Toss the crab, veggies, and corn with the dressing until coated.
- Chill the mixture for 30 minutes to let flavors blend.
Serving
- Place shredded imitation crab in a large mixing bowl. Add chopped bell pepper, cucumber, celery, and sweet corn. Toss briefly.
- Whisk together the mayonnaise, lemon juice, a pinch of salt, and black pepper in a small bowl. Adjust seasoning if necessary.
- Pour the dressing over the crab and veggie mixture, and gently fold to combine.
- Cover and chill the salad in the refrigerator for 30 minutes before serving.
Notes
For creamier dressing, swap 2 tablespoons of mayo for Greek yogurt. For a lighter option, use 3/4 cup of Greek yogurt and 1/4 cup of mayo. If avoiding mayo, a vinaigrette can be used but will alter the texture. Use real crab as a substitute for imitation crab, keeping in mind the flavor difference and cost.