Seafood/ Side Dishes/ Vegetarian

Crab Salad

On the menu tonight – Crab Salad! This is a take on the fake crab… krab? salad you see at the grocery store. It’s so quick and easy to make. Once you make the salad, you can take it any number of ways. It’s great on its own, as a side dish, on a roll, or to fill an avocado. No matter which option you pick – it will be delicious!

I love making this because it is so easy to make and there is always some leftover for another meal. As many times as I’ve made this, I changed it up a little this time. I added the zest of a lemon and the juice of half of the lemon. That lemony flavor really brightened it up.

Crab Salad Sub

I hope the next time you’re having a cookout or picnic, you’ll make some of my crab salad. Put some if it out on its own and make a few mini-subs. Mini-subs are hotdog buns used as the roll. I like to toast them, let them cool off, spread some mayonnaise on each side, add some chopped lettuce, and top with the crab salad. YUM! They are small enough you can have one of those AND a burger!

Try my crab salad and let me know what you think.

Crab Salad

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By Patrick Dulmage Serves: 4
Prep Time: 15 minutes Cooking Time: 0 minutes Total Time: 15 minutes

Crab Salad


  • 1 lb imitation crab meat
  • ½ - 1 shallot minced
  • 1 celery stalk finely diced
  • ½ cup mayonnaise (full fat please, the no fat and low fat products add sugar and other junk)
  • ½ cup ranch dressing
  • 1 teaspoon dill
  • Lemon zest from 1 lemon
  • Lemon juice from half of the lemon
  • ¼ teaspoon white pepper
  • ¼ teaspoon kosher salt



Prepare the celery and shallot


Break apart the imitation crab meat into a medium mixing bowl


Add the celery, shallot, and other ingredients


Gently fold the ingredients together and let mixture rest in the refrigerator for at least 30 minutes

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