Crab Salad (Seafood Salad) Recipe: A Cool, Creamy Coastal Favorite

How to Make Crab Salad

1. Prep the Ingredients

Chop the crab meat into bite-sized pieces. Finely dice the celery and onions for that perfect crunch in every bite.

2. Mix the Dressing

In a medium bowl, stir together the mayonnaise, sour cream (if using), mustard, lemon juice, herbs, and a pinch of salt and pepper. This creamy dressing ties all the flavors together.

3. Combine and Chill

Gently fold in the crab, celery, and onion until everything is well coated. Taste and adjust the seasoning if needed. Cover and refrigerate for at least 30 minutes to let the flavors meld.

4. Serve and Enjoy

Serve the salad chilled. It’s delicious on a bed of lettuce, inside a croissant, spooned into an avocado half, or as a dip with crackers.

Ways to Serve Crab Salad

• On Sandwich Rolls or Croissants: For a seafood twist on the classic chicken salad sandwich.

• In Lettuce Cups or Avocado Boats: A low-carb, elegant way to serve it.

• Over Pasta: Turn your crab salad into a light pasta salad by mixing it with cooked and cooled rotini.

• With Crackers or Cucumber Slices: A quick, fresh appetizer.

Tips for the Best Crab Salad

• Use what you have: Imitation crab (surimi) works just fine and is budget-friendly, but if you have access to fresh or canned lump crab meat, go for it.

• Let it chill: This salad tastes even better after a little time in the fridge.

• Keep it crisp: Dice vegetables small and fresh—celery and onion bring that needed crunch and sharpness.

A Coastal Classic, Made Simple

Crab Salad, or Seafood Salad, is one of those recipes that’s simple in ingredients but rich in satisfaction. It’s creamy, cool, and full of bright flavors with just enough crunch to keep it interesting. Whether you’re preparing a light lunch, a potluck favorite, or an elegant starter, this dish is a winner every time.

So grab a bowl, stir it up, and enjoy the refreshing taste of the sea—no beach trip required