Ingredients
1 lb (454 g) high-quality imitation crab meat (look for snow crab style, refrigerated section—not shelf-stable sticks), gently pulled into ½-inch chunks
¾ cup (165 g) full-fat mayonnaise (or quality vegan mayo for plant-based option)
1½ Tbsp fresh lemon juice (about ½ lemon—brightens without overwhelming)
1 tsp Dijon mustard (adds depth and emulsifies the dressing)
½ cup finely diced celery (about 1 large stalk—crucial for crunch)
⅓ cup finely minced red onion (soak in cold water 5 minutes, then drain, to mellow sharpness)
½ cup corn kernels, fresh (blanched 1 min) or thawed frozen or drained canned
¼ tsp freshly ground black pepper
¼ tsp fine sea salt (adjust after chilling—imitation crab is already salty)
1 Tbsp fresh dill, finely chopped (or ½ tsp dried tarragon for French bistro flair)
Optional boosts: 1 tsp Old Bay seasoning, pinch of smoked paprika, or 1 finely chopped dill pickle
Step-by-Step Instructions
Prep components: Shred crab into rustic, bite-sized pieces—don’t over-handle, or it’ll shred too fine. Dice celery uniformly; mince onion finely. If using, blanch fresh corn 60 seconds in boiling water, then shock in ice water to preserve sweetness and color.
Make the dressing: In a large, wide bowl, whisk mayonnaise, lemon juice, and Dijon until glossy and smooth—about 30 seconds. Taste: it should be vibrant, not flat. Add a pinch of salt only if needed (crab brings its own).
Fold with care: Add crab, celery, onion, and corn. Using a silicone spatula, fold—don’t stir—just until ingredients are lightly coated. Overmixing breaks down the crab.
Season & finish: Gently fold in black pepper, dill (or tarragon), and any optional additions. Resist tasting for salt yet—chilling concentrates flavors.
Chill thoughtfully: Cover surface directly with plastic wrap (prevents skin formation), then seal bowl. Refrigerate at least 1 hour—ideally 2–4 hours. This rest lets flavors harmonize and texture firm up.
Serve with intention: Spoon onto chilled butter lettuce cups, or layer in a croissant split open and lightly toasted. Garnish with extra dill fronds and a lemon wedge.
Tips for Perfect Gravy
(Note: This salad is intentionally dressing-based—but for a luxurious “drizzle,” blend 2 Tbsp Greek yogurt, 1 tsp lemon zest, and 1 tsp olive oil until smooth. Swirl over plated salad just before serving.)
Serving Suggestions
Classic: Scooped into endive leaves or butter lettuce cups, with radish slices and microgreens
Coastal twist: Served over chilled shrimp cocktail sauce-dressed romaine
Bistro style: On toasted sourdough with arugula and a fried caper topping
Low-carb: Stuffed into halved avocados, sprinkled with everything bagel seasoning
Kid-friendly: Rolled into cucumber rounds or served with pita chips and carrot sticks
Storage & Make-Ahead Tips
Keeps well, covered, in fridge up to 3 days—but corn and celery soften slightly over time. For best texture, add them after 24 hours if making ahead.
Freeze not recommended—mayo breaks and crab becomes rubbery.
Prep dressing and chop veggies 1 day ahead; combine with crab 1–2 hours before serving.
Frequently Asked Questions
Can I use real crab?
Absolutely! Substitute 12 oz lump crab meat (pasteurized, not canned). Fold very gently, and reduce salt by half.
Is imitation crab gluten-free?
Most brands contain wheat—check labels. Trans-Ocean and Louis Kemp offer certified GF options.
Why is my salad watery?
Likely causes: undrained corn, wet crab (pat dry with paper towels), or skipping the chill time. Always drain and chill.
Allergy Information
Contains: Fish (pollock or other whitefish in surimi), eggs (in mayo), soy (in most mayo—use avocado oil-based for soy-free).
Gluten-free option: Use GF-certified surimi and mayo.
Dairy-free, nut-free. Always verify labels—surimi often contains egg white and wheat.
Nutrition Facts
(Per ½-cup serving, 1 of 6)
Calories: 240 | Protein: 7g | Fat: 19g (sat 3g) | Carbs: 8g | Fiber: 1g | Sugar: 3g | Sodium: 580mg
Final Thought
There’s grace in simplicity—especially when it tastes like sunshine and sea air. This salad doesn’t shout; it lingers. It’s the kind of dish that invites slow bites, second helpings, and quiet contentment. And in a world that glorifies complexity, sometimes the most satisfying luxury is a perfectly balanced bite, chilled to perfection, served with nothing more than good company and a breeze through the window.
