Creamy Seafood Salad with Imitation Crab
1 lb (454 g) high-quality imitation crab meat (look for snow crab style, refrigerated section—not shelf-stable sticks), gently pulled into ½-inch chunks
¾ cup (165 g) full-fat mayonnaise (or quality vegan mayo for plant-based option)
1½ Tbsp fresh lemon juice (about ½ lemon—brightens without overwhelming)
1 tsp Dijon mustard (adds depth and emulsifies the dressing)
½ cup finely diced celery (about 1 large stalk—crucial for crunch)
⅓ cup finely minced red onion (soak in cold water 5 minutes, then drain, to mellow sharpness)
½ cup corn kernels, fresh (blanched 1 min) or thawed frozen or drained canned
¼ tsp freshly ground black pepper
¼ tsp fine sea salt (adjust after chilling—imitation crab is already salty)
1 Tbsp fresh dill, finely chopped (or ½ tsp dried tarragon for French bistro flair)
Optional boosts: 1 tsp Old Bay seasoning, pinch of smoked paprika, or 1 finely chopped dill pickle
Step-by-Step Instructions
Prep components: Shred crab into rustic, bite-sized pieces—don’t over-handle, or it’ll shred too fine. Dice celery uniformly; mince onion finely. If using, blanch fresh corn 60 seconds in boiling water, then shock in ice water to preserve sweetness and color.
Make the dressing: In a large, wide bowl, whisk mayonnaise, lemon juice, and Dijon until glossy and smooth—about 30 seconds. Taste: it should be vibrant, not flat. Add a pinch of salt only if needed (crab brings its own).
Fold with care: Add crab, celery, onion, and corn. Using a silicone spatula, fold—don’t stir—just until ingredients are lightly coated. Overmixing breaks down the crab.
Season & finish: Gently fold in black pepper, dill (or tarragon), and any optional additions. Resist tasting for salt yet—chilling concentrates flavors.
Chill thoughtfully: Cover surface directly with plastic wrap (prevents skin formation), then seal bowl. Refrigerate at least 1 hour—ideally 2–4 hours. This rest lets flavors harmonize and texture firm up.
Serve with intention: Spoon onto chilled butter lettuce cups, or layer in a croissant split open and lightly toasted. Garnish with extra dill fronds and a lemon wedge.
Tips for Perfect Gravy
