Description
Bright and creamy salad featuring flaky imitation crab, crisp vegetables, and a silky dressing. Perfect for a lunch or canapé tray.
Ingredients
Scale
- 12 oz imitation crab (surimi), torn into 1/2–3/4" pieces
- 1 small celery stalk, finely diced
- 1/4 cup red bell pepper, small dice
- 2 tablespoons finely sliced scallions (green parts only)
- 1/2 cup good-quality mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice, plus extra lemon wedges to serve
- 1 teaspoon lemon zest
- 1/4 teaspoon sea salt, plus black pepper to taste
- 1 tablespoon finely chopped fresh dill (or parsley)
- 1/2 teaspoon smoked paprika or Old Bay for optional warmth
- Microgreens or butter lettuce leaves, for serving
Instructions
- Pat the imitation crab dry on paper towels, then gently shred or tear into uniform pieces.
- Combine the crab, diced celery, red bell pepper, and scallions in a chilled mixing bowl.
- In a separate small bowl, whisk together mayonnaise, Dijon, lemon juice, lemon zest, salt, and pepper until smooth and slightly glossy.
- Add the dressing to the crab mixture and fold gently until every piece is lightly coated.
- Chill the salad for 20–30 minutes to let flavors meld.
- Before serving, fold in chopped dill and sprinkle smoked paprika or Old Bay if using. Adjust seasoning with a final squeeze of lemon and a crack of black pepper.
- Serve in shallow bowls or on a platter lined with lettuce leaves, garnished with microgreens and lemon wheels.
Notes
Keep chilled in an airtight container in the refrigerator for up to 48 hours. Use parchment between the salad and lid to avoid condensation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg