Cold crab salad is a 7-ingredient, no-cook dish made with imitation crab meat, celery, and a creamy ranch-seasoned dressing. It comes together in under 10 minutes and works as a sandwich filling, wrap base, or side dish for gatherings.
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Dice two stalks of celery into small pieces.
Place the diced celery into a large mixing bowl.
Chop the imitation crab meat into small, bite-sized chunks.
Add the chopped crab meat to the bowl with the celery.
Add the mayonnaise, chopped green onions, garlic powder, onion powder, and ranch seasoning mix to the bowl.
Mix all ingredients together until everything is well combined and creamy.
Serve immediately or chill before serving.
Store covered in the refrigerator for up to 3 days. The salad tastes best served cold and can be made up to 24 hours ahead.
Yes. Fresh or canned lump crab works well, though it will cost more and may have a stronger seafood flavor. Use the same amount.
Prepare it up to 24 hours in advance and store covered in the refrigerator. Mix again before serving if dressing separates.
You can use Greek yogurt or sour cream for part of the mayo to lighten it, but mayo is essential for the creamy texture. Don't omit entirely.
Use it as a sandwich or wrap filling, serve on lettuce cups, or spoon into a bowl as a cold side dish. It pairs well with crackers too.
Replace mayo with dairy-free mayo and omit or swap the ranch seasoning packet for homemade dried herbs like dill, chives, and garlic powder.
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