This Creamy Crab Salad is a cool, refreshing dish built on soft shreds of crab, crisp vegetables, and a smooth, aromatic dressing. The flavors unfold gently: the sweetness of the crab, the mild acidity of lemon, and the subtle herbal notes of fresh dill create a balanced, comforting composition. It is a versatile recipe suited for everyday meals, light lunches, warm-weather gatherings, or as an elegant appetizer for family dinners. Served chilled, it offers both simplicity and refinement in equal measure.
2. Servings
Servings: 4–6 servings
3. Times
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
4. Ingredient List
Main Ingredients
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300 g imitation crab sticks (surimi), shredded or finely pulled into thin strands
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120 g celery, finely diced
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80 g cucumber, seeded and diced into small cubes
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40 g red onion, finely minced
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1 small green bell pepper (approx. 60 g), finely chopped
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2 hard-boiled eggs, finely chopped (optional but adds richness)
Creamy Dressing
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180 g mayonnaise (full-fat preferred for best texture)
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60 g sour cream or Greek yogurt
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1 tablespoon freshly squeezed lemon juice
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1 teaspoon Dijon mustard
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½ teaspoon fine sea salt (adjust to taste)
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¼ teaspoon ground black pepper
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1 tablespoon fresh dill, finely chopped
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1 teaspoon granulated sugar (optional, to balance acidity)
Seasoning & Garnish
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1 tablespoon fresh parsley, chopped
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Additional lemon slices or herbs for serving (optional)
5. Step-by-Step Preparation
Step 1 – Build the Aroma Base
Although this salad requires no cooking, the foundation begins with preparing the aromatic components. Place the finely diced celery, cucumber, red onion, and bell pepper in a large chilled mixing bowl. Their crispness and freshness form the structural and aromatic base of the salad. Lightly pat the vegetables dry with a paper towel to prevent excess moisture from diluting the dressing.
Shred the imitation crab by gently pulling the strands apart with your fingers or cutting them into thin, even strips. This ensures the crab integrates smoothly with the vegetables and allows the dressing to adhere uniformly.
Step 2 – Prepare the Creamy Dressing
In a separate bowl, assemble the dressing. Combine the mayonnaise, sour cream, lemon juice, Dijon mustard, salt, black pepper, and sugar (if using). Whisk steadily until the mixture becomes perfectly smooth, pale, and cohesive. Add the chopped dill last, folding it gently to preserve its bright aroma.
Taste the dressing at this stage. It should be softly tangy, lightly seasoned, and balanced. Adjust salt, lemon, or mustard according to preference. A well-balanced dressing is essential, as it coats the salad fully and defines the overall flavor.
Step 3 – Season & Combine
Add the shredded crab to the bowl of vegetables and mix lightly to distribute the ingredients. Pour the creamy dressing over the mixture, using a spatula to fold everything together slowly. Avoid vigorous stirring, as gentle folding preserves the delicate crab texture.
Once combined, allow the salad to rest in the refrigerator for at least 20–30 minutes. This resting time allows the flavors to settle, the vegetables to hydrate slightly into the dressing, and the herbal notes to diffuse evenly.
If adding chopped hard-boiled eggs, fold them in just before serving to retain their shape and color.
Step 4 – Serve
Serve the Creamy Crab Salad chilled, ideally in shallow bowls that showcase its fresh colors and textures. Garnish with chopped parsley or additional dill for a refined presentation. This dish pairs well with toasted bread, soft dinner rolls, crisp lettuce cups, or as a filling for sandwiches and wraps.
The salad should feel cool, creamy, and lightly aromatic, with a balance of softness from the crab and crunch from the vegetables.
6. Variations
Extra Creamy Version
Increase the mayonnaise to 220 g and add 1 additional tablespoon of sour cream for a richer consistency.
Spicy Crab Salad
Add ½ teaspoon smoked paprika, a dash of cayenne, or a spoonful of finely chopped jalapeño for gentle heat.
Herb-Forward Variation
Increase fresh dill to 2 tablespoons and add chives or tarragon for deeper herbal notes.
Mediterranean Style
Replace sour cream with Greek yogurt, add 40 g finely chopped olives, and a splash of olive oil for a brighter profile.
Lighter, Non-Creamy Option
Reduce mayonnaise to 100 g and replace the remainder with yogurt to keep the flavor fresh and less dense.
7. Tips
Control Moisture for Best Texture
Pat vegetables dry before mixing. Excess water leads to a thin, runny dressing and diminishes the creaminess of the salad.
Chill Before Serving
Resting time is essential. The flavors become more cohesive after 20–30 minutes in the refrigerator.
Enhance Aroma with Zest
Adding a small pinch of lemon zest intensifies the freshness without increasing acidity.
Storage Guidance
The salad keeps well for up to 48 hours in an airtight container. Stir gently before serving. Avoid freezing, as the texture of the vegetables and dressing will break.
Avoid Overmixing
Fold softly to maintain a pleasant, airy texture. Overmixing compresses the crab strands and diminishes the lightness.
