The Best Imitation Crab Seafood Salad

By Angela Sellari Jump to Recipe

Whether scooped up with crackers, served on crisp salad leaves, or stuffed into a sandwich, we’re convinced that this is The Best Imitation Crab Seafood Salad ever!

In the summer, when the heat is on and the last thing I want to do is stand over a hot stove, salad is one of those foods that always comes to the rescue, especially when having friends over. I tend to do a lot of entertaining outdoors during the warmer months, but that doesn’t mean I’ll make a big fuss over what I serve. The dishes need to be delicious, of course, but also quick and simple. And if they can be prepared in advance, all the better. That’s why I love making bean salads, pasta salads, and seafood salads such as this one.

This imitation crab salad always goes down a treat with my friends at my alfresco lunches. It will happily rest in the fridge for a few hours and calls for surimi, which is not only significantly more affordable than crab, but also a no-brainer when it comes to preparation. Surimi (a Japanese term for ground meat) is made from fish paste (usually pollock) and other ingredients such as potato or tapioca starch. It gets its orange-pink hue from paprika or beet juice and is pressed into sticks or sold as flakes (which is what we’re using here). Since its invention, surimi has become hugely popular in everything from sushi to salads such as this one.

Made with crisp celery, zesty red onion, and fragrant dill, this salad gets its creaminess from mayo and its tang from a little lemon juice. You can serve it on lettuce leaves, a sectioned tomato, with crackers as a dip, or even on a top-split hot dog bun (lobster roll-style).

Dress up your salad

Want to make this salad a little zestier? Stir in some briny capers, chopped green olives, sun-dried tomatoes, Dijon mustard, or even a little horseradish sauce. For added crunch, you can stir in some diced bell peppers or carrots. Though we use dried dill here, if you can get your hands on fresh, all the better. This salad will also be delicious with other fresh herbs such as finely chopped flat-leaf parsley or chives. Want to add a touch of sweetness? Stir in some halved grapes or a diced green apple. So delicious!

How do I store leftovers?

Leftovers should be stored in an airtight container in the fridge for up to 3 days. Freezing is not recommended, as the texture of the salad will be affected upon thawing.

Serving suggestions

Pile this salad on a slice of Sweet & Simple Honey Bread. The slight sweetness of the bread will pair seamlessly with the characteristic sweetness of the surimi. You can also roll it into a wrap or stuff it into pita bread.

If you’re looking for other summery salads that can be made in advance, try our classic Pasta Salad, savor the crunchy textures in our Broccoli Slaw Recipe, or scoop up our colorful Cowboy Caviar with crisp tortilla chips.

The Best Imitation Crab Seafood Salad

Angela Sellari

Whether scooped up with crackers, served on crisp salad leaves, or stuffed into a sandwich, we're convinced that this is The Best Imitation Crab Seafood Salad ever!

4.67 from 33 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Salad

Cuisine American

Servings 6 servings

Calories 136 kcal

Ingredients

  

1x2x3x

• 10 ounces surimi flakes (imitation crab)
• 1/3 cup mayonnaise
• 2 tablespoons lemon juice
• 1/2 cup celery minced
• 3 tablespoons red onion minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried dill

Instructions

 

• Break imitation crab meat into bite-sized pieces and add to a bowl.
• Add remaining ingredients and gently stir to combine.
• The salad can be served immediately, however, the flavor will improve if it melds in the refrigerator for 2 hours or overnight.

Nutrition

Calories: 136kcalCarbohydrates: 10gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 545mgFiber: 1g

Keyword imitation crab, seafood salad

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