Name: Creamy Crab Salad
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups imitation crab meat (or real crab meat), chopped; 1/3 cup mayonnaise; 1/4 cup sour cream or Greek yogurt; 1/2 cup celery, finely diced; 1/4 cup red onion, finely diced; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; 1 tablespoon fresh dill or parsley, chopped; Salt and pepper to taste

Creamy crab salad is a rich, refreshing dish that blends sweet crab meat with crisp vegetables and a smooth, tangy dressing. Whether I serve it on a bed of lettuce, spoon it into avocado halves, or tuck it into a soft roll, this dish always brings a touch of coastal flavor to the table.

Why You’ll Love This Recipe

I love how this crab salad balances creaminess and crunch. It’s quick to throw together, ideal for light lunches, potlucks, or even as a sandwich filling. Plus, it’s adaptable—I can use real or imitation crab depending on what I have on hand, and the flavors are mild enough to please almost anyone.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Imitation crab meat (or real crab meat)
Mayonnaise
Sour cream or Greek yogurt
Celery
Red onion
Lemon juice
Dijon mustard
Fresh dill or parsley
Salt and pepper

directions

I start by chopping the crab meat into bite-sized pieces and placing them in a mixing bowl.
Then I finely dice the celery and red onion for a nice crunch and add them to the bowl.
In a separate bowl, I whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, and herbs until smooth.
I pour the creamy mixture over the crab and vegetables, gently folding everything together until well coated.
Finally, I season with salt and pepper to taste and chill the salad for at least 30 minutes before serving. This helps the flavors meld beautifully.

Servings and timing

This creamy crab salad makes about 4 servings and takes only 15 minutes to prepare. I recommend letting it chill for 30 minutes before serving for the best flavor.

Variations

When I want a little twist, I sometimes add diced avocado or cucumber for extra freshness. A touch of Old Bay seasoning gives it a classic seafood kick. For a lower-calorie version, I swap in Greek yogurt for sour cream. If I’m feeling indulgent, a bit of shredded cheese makes it even richer.

storage/reheating

I store any leftover crab salad in an airtight container in the refrigerator for up to 2 days. I avoid freezing it since the creamy dressing can separate. I give it a gentle stir before serving again. This dish is meant to be enjoyed cold, so I don’t reheat it.

FAQs

What kind of crab meat works best for this salad?

I use imitation crab most of the time for its convenience and affordability, but real lump crab meat is a delicious upgrade when I want something special.

Can I make this crab salad ahead of time?

Yes, I often make it a few hours in advance. It actually tastes better after chilling, giving the flavors time to blend.

What can I serve with creamy crab salad?

I like to serve it on a croissant, in lettuce cups, or alongside crackers and fresh veggies. It’s also great as a side dish with grilled meats.

Is this recipe gluten-free?

It can be. I just make sure the crab meat and any condiments I use are labeled gluten-free, especially imitation crab which can sometimes contain fillers.

How do I make it spicier?

If I want some heat, I add a dash of hot sauce, a pinch of cayenne pepper, or finely chopped jalapeño to the dressing.

Conclusion

Creamy crab salad is one of my go-to dishes for its simplicity, flexibility, and satisfying taste. Whether I’m prepping a quick lunch or adding variety to a summer spread, this recipe always hits the spot. It’s cool, creamy, and packed with flavor—perfect for any seafood lover.