Crab Seafood Salad with Lemon Dill Dressing Recipe
This Crab Seafood Salad is a refreshing, creamy dish featuring imitation crab meat tossed with a zesty homemade dressing made with mayonnaise, lemon juice, and Old Bay seasoning. Enhanced with fresh dill, celery, and red onion, it offers a perfect balance of flavors and textures, ideal for a light lunch or a delicious summer appetizer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
For the Dressing:
- ⅔ cup mayonnaise
- 1 tablespoon lemon juice
- ½ teaspoon Old Bay seasoning
- 1 tablespoon fresh dill or 1 teaspoon dried dill
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
For the Salad:
- 1 pound imitation crab meat, either flaked or cut into bite-sized pieces
- ½ cup celery, finely chopped
- 3 tablespoons red onion, finely chopped
Instructions
- Make the Dressing: In a bowl, whisk together the mayonnaise, lemon juice, Old Bay seasoning, dill, salt, and black pepper until the mixture is smooth and well combined.
- Assemble the Salad: Add the imitation crab meat, finely chopped celery, and red onion to the bowl with the dressing. Gently fold the ingredients together to evenly coat the crab and vegetables with the dressing without breaking up the crab meat.
- Serve: Enjoy the salad immediately chilled for the freshest taste, or cover and refrigerate for up to 2 days to allow the flavors to meld. Serve cold as a refreshing salad or sandwich filling.
Notes
- For an extra tangy flavor, add a teaspoon of Dijon mustard to the dressing.
- You can substitute fresh dill with dried dill; just reduce the quantity as dried herbs are more concentrated.
- Use real lump crab meat for a more authentic seafood flavor if preferred.
- This salad pairs well with crackers, on toasted bread, or wrapped in lettuce leaves for a low-carb option.
- Keep refrigerated and consume within 2 days to maintain freshness and safety.
