This vibrant Crab Seafood Salad is packed with sweet imitation crab, crisp bell peppers, celery, and onion all coated in a rich, creamy dressing with a touch of Old Bay seasoning and garlic. Bright, crunchy, and endlessly versatile, it’s perfect served on crackers, in sandwiches, or chilled as a light lunch or side. 

Ingredients

• 2 lb (32 oz) imitation crab meat, shredded or chopped
• 1 cup red bell pepper, diced
• 1 cup green bell pepper, diced
• 1 cup celery, diced
• 1 cup onion, diced
• 1 tsp Old Bay seasoning
• 1 tsp garlic powder
• 1 cup Duke’s Mayonnaise
• 1 cup Miracle Whip or similar creamy dressing
• Freshly ground black pepper, to taste
• Salt, to taste
• Optional squeeze of lemon or pinch of sugar (for extra brightness)

Preparation

1. Prep the Crab and Veggies: Break apart the imitation crab into bite-sized pieces and place in a large mixing bowl. Add the diced red bell pepper, green bell pepper, celery, and onion, tossing gently to combine.  
2. Season: Sprinkle the Old Bay seasoning and garlic powder over the seafood and vegetables. Grind in some fresh black pepper and a pinch of salt. Mix until everything is evenly coated.  
3. Add the Creamy Base: Pour in the mayonnaise and Miracle Whip. Using a spatula or large spoon, fold everything together until the dressing coats all ingredients and the salad reaches a smooth creaminess.  
4. Adjust & Chill: Taste and add a little squeeze of lemon or a pinch of sugar if you want more brightness or subtle sweetness. Cover and chill in the refrigerator for at least 30 minutes to let the flavors meld.  
5. Serve: Serve cold — by itself, on crackers, tucked in lettuce cups, or in a sandwich for a refreshing seafood treat.

Cook’s Notes

• For a lighter version, substitute part of the mayonnaise/Miracle Whip with Greek yogurt.
• Add a handful of chopped fresh dill or parsley for extra freshness.
• Serve with lemon wedges or hot sauce on the side for extra zing.