Creamy Seafood Salad with Imitation Crab
(Note: This salad is intentionally dressing-based—but for a luxurious “drizzle,” blend 2 Tbsp Greek yogurt, 1 tsp lemon zest, and 1 tsp olive oil until smooth. Swirl over plated salad just before serving.)
Serving Suggestions
Classic: Scooped into endive leaves or butter lettuce cups, with radish slices and microgreens
Coastal twist: Served over chilled shrimp cocktail sauce-dressed romaine
Bistro style: On toasted sourdough with arugula and a fried caper topping
Low-carb: Stuffed into halved avocados, sprinkled with everything bagel seasoning
Kid-friendly: Rolled into cucumber rounds or served with pita chips and carrot sticks
Storage & Make-Ahead Tips
Keeps well, covered, in fridge up to 3 days—but corn and celery soften slightly over time. For best texture, add them after 24 hours if making ahead.
Freeze not recommended—mayo breaks and crab becomes rubbery.
Prep dressing and chop veggies 1 day ahead; combine with crab 1–2 hours before serving.
Frequently Asked Questions
Can I use real crab?
Absolutely! Substitute 12 oz lump crab meat (pasteurized, not canned). Fold very gently, and reduce salt by half.
Is imitation crab gluten-free?
Most brands contain wheat—check labels. Trans-Ocean and Louis Kemp offer certified GF options.
Why is my salad watery?
Likely causes: undrained corn, wet crab (pat dry with paper towels), or skipping the chill time. Always drain and chill.
Allergy Information
