This restaurant-quality imitation crab salad is cool, creamy, and bursting with fresh flavor. Sweet imitation crab is paired with crisp celery, green onions, fresh dill, parsley, and bright lemon in a light, creamy dressing seasoned with just enough Old Bay to enhance—never overpower—the seafood. Perfect for croissants, crackers, lettuce cups, or as a refreshing summer lunch.

Ingredients

• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1 pound (16 ounces) imitation crab meat (surimi), flaked or cut into bite-sized pieces
• 1 celery stalk, finely diced
• 2 green onions, thinly sliced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon finely grated lemon zest
• 1/2 teaspoon Dijon mustard
• 3/4 teaspoon Old Bay seasoning
• 1 tablespoon finely chopped fresh dill
• 1 teaspoon finely chopped fresh Italian (flat-leaf) parsley
• 1 teaspoon finely chopped capers (optional)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• Salt, to taste

Preparation

1. If the imitation crab is especially moist, gently pat it dry with paper towels. Place it in a large mixing bowl and separate it into bite-sized pieces.

2. In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, lemon zest, Dijon mustard, Old Bay seasoning, garlic powder, and black pepper until smooth.

3. Add the celery, green onions, dill, parsley, and capers (if using) to the crab.

4. Pour the dressing over the crab mixture. Using a rubber spatula, gently fold everything together until the crab is evenly coated. Avoid overmixing to preserve the larger pieces of crab.

5. Taste and adjust the seasoning with additional salt, pepper, lemon juice, or Old Bay, if desired.

6. Cover and refrigerate for at least 1 hour. For the very best flavor, chill overnight.

7. Just before serving, gently fold the salad once to redistribute the dressing.

Cook’s Notes

• Use high-quality imitation crab made from Alaska pollock for the best flavor and texture.
• Fresh dill and parsley provide the brightest flavor. If necessary, substitute 1 teaspoon dried dill for the fresh dill.
• For an even lighter salad, replace the sour cream with plain Greek yogurt.
• Gently folding the dressing into the crab instead of stirring vigorously preserves the texture and attractive pieces of crab.
• Do not freeze. The dressing will separate, and the texture of the imitation crab will deteriorate after thawing.
• Properly refrigerated in an airtight container, the salad will keep for up to 3 days and often tastes even better the following day.

Serving Suggestions

• Serve on buttery croissants, toasted brioche buns, or Hawaiian rolls.
• Spoon into butter lettuce cups for a light, low-carb meal.
• Fill ripe avocado halves or hollowed tomatoes for an elegant luncheon.
• Serve with crackers, cucumber slices, celery sticks, or endive leaves as an appetizer.
• Spoon over toasted sourdough topped with sliced avocado and tomato for an elevated open-faced sandwich.
• Pair with fresh fruit, potato salad, pasta salad, or a crisp green salad.

Beverage Suggestions

• Sauvignon Blanc
• Pinot Grigio
• Dry Rosé
• Light Pilsner or Lager
• Sparkling lemonade
• Unsweetened iced tea with fresh lemon