Description
This creamy seafood salad features shredded imitation crab meat mixed with a tangy blend of mayonnaise, lemon juice, and Dijon mustard. Combined with crunchy celery, sweet corn, and sharp red onion, it creates a refreshing and flavorful salad perfect for a light meal or a delicious appetizer. Chilled in the fridge to meld flavors, it’s ideal served over crisp lettuce, in sandwiches, or alongside crackers.
Ingredients
Scale
Seafood Salad
- 1 lb imitation crab meat (shredded into chunks)
- 1 cup mayonnaise
- 1 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- ½ cup celery (finely diced)
- ¼ cup red onion (minced)
- ½ cup corn kernels (drained if canned)
- Salt and black pepper to taste
- 1 Tbsp fresh dill (chopped) (optional)
For Serving
- Lettuce leaves
Instructions
- Prepare the dressing: In a large mixing bowl, combine the mayonnaise, fresh lemon juice, and Dijon mustard. Whisk them together until smooth and creamy, creating the base for your seafood salad.
- Add imitation crab: Break the imitation crab meat into bite-sized chunks and gently fold them into the mayonnaise mixture, ensuring they are well coated without breaking down too much.
- Incorporate vegetables: Add the finely diced celery, minced red onion, and corn kernels to the bowl. Stir gently to distribute all the ingredients evenly throughout the salad.
- Season to taste: Season the mixture with salt and black pepper. Taste and adjust the seasoning as needed. If you choose to, add the chopped fresh dill for added aroma and flavor, folding it in carefully.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, preferably one hour or longer. This helps the flavors meld and the salad to chill thoroughly.
- Serve: Serve the creamy seafood salad cold over fresh lettuce leaves, or use it as a filling for sandwiches. It also pairs wonderfully with crackers for a light snack or appetizer.
Notes
- If fresh dill is unavailable, you can substitute with dried dill but use less as it is more potent.
- Imitation crab meat can be replaced with real crab or cooked shrimp for different flavor variations.
- Adjust the lemon juice and mustard to taste for more tanginess or spice.
- The salad keeps well refrigerated for up to 2 days but is best enjoyed fresh for optimal texture.
- For a lighter version, consider using low-fat mayonnaise or Greek yogurt as a substitute.
