This surimi crab salad is a mix of imitation crab, mayo, lemon, Old Bay, and crunchy vegetables. We use surimi crab meat, mayo, a bit of Old Bay, and crunchy veggies. It comes together in about 10 minutes and tastes great in sandwiches, over lettuce, or on a fresh croissant. This recipe is gluten-free.
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This easy surimi crab salad mixes imitation crab meat, mayo, lemon, Old Bay seasoning, and fresh veggies. It comes together fast and tastes great in sandwiches and salads.
I make this crab salad with ingredients you can find in any market. We live in Key Largo, Florida, but many of my readers cook in colder climates and want recipes they can make anywhere. This one is simple and doesn't depend on local seafood.
What is Surimi?
Surimi started in Japan as a way to preserve fresh fish. Today, it is made from white fish, usually Alaskan pollock. The fish is minced and mixed with starch and flavorings. Then, it is shaped to look like real crab. It's the same product you'll find in most grocery store or deli seafood salads.
Some brands use additives you may not recognize, and a few include carmine, a red dye made from insects. Yes, you read that right.
Whole Foods and Sprouts sell versions with better ingredients and fewer fillers. The texture is firm and the flavor is closer to real crab than most supermarket brands. These brands are also gluten free, while many of the regular grocery store options are not.
Ingredients
- 10 ounces surimi crab meat, roughly chopped
- 4 tablespoons mayonnaise (Use Hellmann's, Best, or Kewpie mayo for best flavor)
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon Old Bay
- 1 celery stalk, diced chopped celery
- ¼ cup diced red bell pepper
- ¼ cup finely diced red onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh dill
- Salt and black pepper
Instructions
- Whisk the mayonnaise, lemon juice, Dijon mustard, and Old Bay in a large mixing bowl.
- Fold in the celery, bell pepper, onion, parsley, and dill.
- Add the surimi and toss gently to combine.
- Season with salt and pepper.
- Refrigerate for an hour or overnight so the flavors come together.
- Serve chilled.
Storage and Leftovers
Store the crab salad in an airtight container in the refrigerator for up to 3 days.
Stir before serving. It's best served chilled.
Serving Suggestions
- Serve on a buttery croissant, fresh brioche, or over a bed of lettuce with sliced tomatoes and cucumbers.
- Spoon onto large lettuce leaves for lettuce wraps.
- Serve with crackers as an easy appetizer.
- Fill half an avocado for a low-carb meal.
Serve surimi crab salad with a cup of soup, a green salad, or sweet coleslaw for a delicious meal.
Takeaway
Surimi is the base for most imitation crab. It's made from white fish, usually pollock, and shaped to look like crab. Some brands have a long ingredient list, while the brands from Whole Foods and Sprouts, keep it cleaner with less fillers.
This crab salad recipe blends imitation crab, mayo, and crunchy ingredients including celery, peppers, and red onions. Let it chill for a bit so the flavors settle in and the crab stays firm.
It's great in crab salad sandwiches, scooped over lettuce, or tucked into a soft roll. You can also serve it with crackers or spoon it into avocado halves for a simple meal.
It's easy to make and works for lunch or dinner.
Check out Easy Crab Meat Recipes for all of our fresh crab recipes.
FAQ
Crab salad is made with imitation crab meat or surimi, mayo, lemon, celery, onions, and seasonings like Old Bay. We add red bell peppers, parsley, and dill for extra color and flavor.
No. Surimi is not real crab meat. It's made from white fish, Alaskan pollock, that's blended with starch and seasonings and shaped to look like crab. It tastes similar and works well in salads, but it isn't actual crab.
Crab salad pairs well with lettuce, crackers, soft rolls, croissants, or simple sides like sliced tomatoes or cucumber salad.
Serve it with toasted bread, fresh greens, fruit salad, pasta salad, potato chips, or a cup of soup for a full meal.
Surimi Crab Salad
Ingredients
- 10 ounces surimi crab meat, roughly chopped
- 4 tablespoons mayonnaise
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon Old Bay
- 1 celery stalk diced
- ¼ cup diced red bell pepper
- ¼ cup finely diced red onion
- 2 tablespoons chopped parsley
- 1 tablespoon fresh dill
- Salt and black pepper
Instructions
- Whisk the mayonnaise, lemon juice, Dijon mustard, and Old Bay in a large bowl.
- Fold in the celery, bell pepper, onion, parsley, and dill.
- Add the surimi and toss gently to combine.
- Season with salt and pepper.
- Refrigerate for an hour or overnight so the flavors come together.
- Garnish with chopped parsley and lemon wedges. Serve chilled.
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