Save This Recipe

We'll email this post to you, so you can come back to it later!

Seafood wasn’t a regular guest at our table growing up in the Midwest. We were more of a meatloaf and mashed potatoes family. But every once in a while, Mama would surprise us — a little shrimp cocktail at Christmas, maybe a can of crab meat mixed into something “fancy” for Sunday lunch. And just like that, our dining room felt like it had drifted a few hundred miles closer to the ocean.

This salad? It scratches that same itch for me now, only without the wait for a holiday. It’s creamy, a little briny, and has that Old Bay kick that makes you want to grab a second helping. And I’m telling you — if you put it in the fridge for a half hour before serving, the flavors come together like old friends catching up.

Sometimes I scoop it onto crackers for lunch, sometimes I pile it onto a croissant when I’m feeling like I deserve something a little extra. And sometimes — I’ll admit it — I just eat it straight from the mixing bowl, leaning against the counter.

What You’ll Need

1 lb imitation crab meat — Pull it apart with your hands, not a knife. Feels better that way, and you get those nice chunky pieces.
1/2 cup mayo + 1/4 cup sour cream — The duo that makes it creamy without crossing over into heavy.
1 tbsp lemon juice — Fresh, if you’ve got it.
1 tsp Old Bay seasoning — If you know, you know.
1/2 cup celery, 1/4 cup red onion, 1/4 cup green bell pepper — All finely chopped so you get crunch but not a mouthful of just one veg.
Salt & pepper — Go slow; you can always add, never take away.
2 tbsp fresh dill — Bright, herby, and worth it.

How to Put It Together

Start with the dressing. Mayo, sour cream, lemon juice, Old Bay — into the bowl. Stir until smooth. Taste it. This is your moment to say, “needs a bit more lemon” or “yep, that’s the stuff.”
Add your crab. Gently fold it in so every piece gets a little coat of that dressing. Don’t mash it. We’re not making pâté here.
Toss in the veggies. Celery, onion, bell pepper — all in. Stir until they’re evenly spread out. This is where the color starts to make you think, “Oh, that looks good.”
Season it. Little pinch of salt, little grind of pepper, then taste again.
Dill time. Sprinkle it over, then give the salad one last gentle stir. The dill’s not just decoration — it brightens the whole thing.
Let it rest. Wrap the bowl up and slide it into the fridge for at least 30 minutes. It’s not just chilling — it’s transforming.
Serve cold. Crackers, bread, lettuce cups, whatever makes you happy.

Change It Up If You Feel Like It

Add a pinch of cayenne or a dash of hot sauce.
Swap the imitation crab for cooked shrimp or even tuna.
Toss in cooked pasta to turn it into seafood pasta salad.
Use Greek yogurt for a lighter version (still creamy, promise).

Leftovers

Keeps in the fridge for about 2–3 days. Just give it a quick stir before serving. Don’t freeze it — creamy dressings don’t forgive that kind of treatment.

This isn’t the kind of recipe that’ll impress a food snob, and that’s exactly why I love it. It’s easy, it’s tasty, and it makes me feel like I’m eating something special on a random Tuesday afternoon.