CRAB SALAD

This crab salad is a blend of imitation crab, vegetables and herbs, all tossed in a simple creamy dressing. A quick and easy salad that’s perfect served over lettuce, with crackers, or in a sandwich.

INGREDIENTS

• 1 pound imitation crab meat flaked style, or sticks cut into slices
• 1/2 cup celery finely chopped
• 3 tablespoons red onion finely chopped
• 1/2 teaspoon Old Bay seasoning
• 2 teaspoons lemon juice
• salt and pepper to taste
• 1/2 cup mayonnaise
• 1 1/2 tablespoons fresh dill chopped, plus more for garnish

INSTRUCTIONS

1. Add all of the ingredients to a large bowl. Stir gently to combine.
2. Serve immediately, or cover and chill for up to 2 days.
3. Sprinkle with additional chopped dill for garnish if desired.

Notes

• I use imitation crab flakes because they’re already cut into bite sized pieces. You can also buy the stick-style imitation crab and slice it yourself.
• I highly recommend using fresh dill, the flavor is superior to dried dill. If you need to use dried dill, you can substitute 1/2 teaspoon of dried for fresh.
• You can use low fat mayonnaise if desired.
• I recommend making sure your red onion is finely chopped so that you don’t get large pieces in each bite. You can also use sliced green onions instead of red onion for a milder flavor.
• This crab salad can be kept in the fridge for up to 2 days.
• You can add other ingredients to this salad, such as diced cucumber, or even other seafood such as shrimp.

Recipes dinneratthezoo

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