Introduction
Simple seafood salads have always been a staple for quick, refreshing and comforting meals. This creamy seafood salad with fake crab combines shredded seafood, crunchy vegetables and a silky seasoning balanced with lemon and Dijon mustard. The result is a rich but not heavy dish, fresh but not bland.
One of the best qualities of this recipe is its versatility. It can be served cold on crispy lettuce, stuffed into a sandwich or paired with crackers for a quick appetizer. At tinsuf, recipes like this are appreciated for their practicality, balanced flavors and the ability to adapt perfectly to everyday cuisine without sacrificing taste.
Recipe details
Kitchen: american
Category: Salad
Keywords: seafood salad, fake crab salad, creamy crab salad, cold seafood salad
Preparation time: 15 minutes
Cooking time: 0 minutes
Total time: 45 minutes
Yield: 4–6 servings
Ingredients
1 pound fake crab, cut into pieces
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
½ celery cup, finely diced
¼ cup chopped red onion
½ cup of corn kernels, drained if canned
Salt, as desired
Black pepper, to taste
1 tablespoon chopped fresh dill (optional)
Lettuce leaves, to serve
Instructions
In a large bowl, beat the mayonnaise, fresh lemon juice and Dijon mustard together until smooth and well-blended.
Gently break the fake crab into bite-sized pieces and add it to the dressing, being careful not to chop it too finely.
Add the diced celery, chopped red onion and corn kernels. Mix gently until smooth.
Season with salt and black pepper to taste. Add the chopped fresh dill, if desired, and mix gently.
Cover the bowl and place it in the refrigerator for at least 30 minutes, preferably an hour, to allow the flavors to blend.
Serve cold on lettuce leaves, in sandwiches or together with crackers.
Tips for troubleshooting and consistency
If the salad is too thick after cooling, add a little lemon juice or a spoonful of mayonnaise to soften it. If it becomes watery, make sure the vegetables and crab are well drained before mixing.
To achieve optimal texture, gently mix the ingredients to keep the crab pieces intact and avoid a salad that is too thick.
Early storage and preparation
Store the sea salad in an airtight container in the refrigerator for up to three days. Mix gently before serving to distribute the dressing.
This salad is ideal to prepare in advance, as the flavor improves after being cooled. It is not recommended to freeze it due to the mayonnaise-based dressing.
Because this recipe works
The delicate flavor of fake crab goes perfectly with a creamy condiment enriched with lemon and Dijon mustard. Crispy celery and corn add texture and sweetness, while red onion gives a delicate sour note.
This balance of creamy, crunchy and fresh elements makes the salad satisfying without being heavy.
