Go Back

Crab Salad

This Crab Salad is a quick, creamy dish with a hint of paprika and a crunchy texture from celery, perfect for easy lunches and meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Lunch
Cuisine: American, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup celery, minced Use crisp celery for contrast.
  • 1 lb imitation crab (krab) meat Drain if too watery.
  • 1/2 teaspoon dill Fresh dill brightens flavor.
  • 1/2 cup mayonnaise Binds and mellows the salad.
  • 1/2 teaspoon paprika Adds a warm hint of flavor.
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1 shallot, minced (or red onion) For a gentler bite.

Method
 

Preparation
  1. Chop the celery fine so it adds crunch without big bites.
  2. Shred or tear the krab into bite-sized pieces and place them in a large bowl.
  3. Add the minced shallot, dill, paprika, Kosher salt, and black pepper to the bowl.
  4. Spoon in the mayonnaise and fold gently with a spatula.
  5. Taste and adjust seasoning to ensure it is creamy with a faint dill note and warm paprika hint.
  6. Cover the bowl and chill for at least 1 hour for flavors to marry.
  7. Before serving, stir gently again and check seasoning.

Notes

Optional: For extra flavor, let it chill for 2 hours. Serve on toasted sourdough or in a pita for lunch.