Description
This creamy seafood salad features tender imitation crab meat mixed with a tangy mayonnaise dressing, crisp celery, sweet corn, and a hint of fresh dill. Perfectly chilled and served over lettuce or in sandwiches, this refreshing salad is an easy, quick-to-prepare dish ideal for light lunches or entertaining guests.
Ingredients
Scale
Seafood Salad
- 1 lb imitation crab meat (shredded into chunks)
- 1 cup mayonnaise
- 1 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- ½ cup celery (finely diced)
- ¼ cup red onion (minced)
- ½ cup corn kernels (drained if canned)
- Salt and black pepper to taste
- 1 Tbsp fresh dill (chopped, optional)
For Serving
- Lettuce leaves
Instructions
- Prepare the dressing: In a large mixing bowl, combine the mayonnaise, fresh lemon juice, and Dijon mustard. Stir well until the mixture is smooth and fully blended.
- Add the imitation crab: Break the imitation crab meat into bite-sized chunks and gently fold them into the mayo dressing, ensuring the crab is evenly coated without breaking it up too much.
- Incorporate vegetables: Add the finely diced celery, minced red onion, and corn kernels to the bowl. Stir gently to distribute the ingredients throughout the salad evenly.
- Season the salad: Sprinkle salt and freshly ground black pepper to taste. Mix thoroughly and taste the salad, adjusting seasoning as needed. If you like, fold in the fresh chopped dill for added flavor.
- Chill the salad: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld together. For best results, chill for 1 hour or longer.
- Serve: Serve the creamy seafood salad cold, either over crisp lettuce leaves, inside sandwiches, or alongside crackers for a delicious and refreshing meal or snack.
Notes
- Use fresh celery and onions to retain crispness in the salad.
- Drain canned corn thoroughly to avoid excess moisture in the salad.
- Substitute mayonnaise with a light or vegan alternative if preferred.
- Chilling the salad longer enhances the flavors and texture.
- This salad can be prepared a day ahead and stored in the refrigerator.
