This creamy crab salad combines imitation crab meat, fresh vegetables, and hard-boiled eggs in a simple mayonnaise and dill dressing. It's a light, crunchy chopped salad that comes together in minutes and requires no cooking beyond boiling eggs.
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Finely chop the imitation crab meat and add it to a large mixing bowl.
Finely chop the mini cucumbers and add them to the bowl with the crab.
Peel the cooled hard-boiled eggs, finely chop them, and add to the bowl.
Add the drained can of corn to the bowl.
Add the chopped fresh dill.
Add the mayonnaise to the bowl.
Season with salt and black pepper to taste.
Mix all ingredients together until well combined. Serve and enjoy.
Store in an airtight container in the refrigerator for up to 3 days; do not freeze. Vegetables will soften over time, so consume within 24 hours for best crunch.
Yes. Use the same weight (14 oz) of fresh or thawed lump crab meat, adjusting seasoning as real crab is naturally saltier.
Prepare the salad up to 4 hours ahead; store in an airtight container in the refrigerator. The vegetables will soften if dressed longer than that.
Use 1 tbsp dried dill (half the fresh amount) or 2 tbsp fresh chives or parsley for a different herb flavor.
It contains mayonnaise and eggs but no dairy. For keto, it's naturally low-carb; use sugar-free mayo if preferred.
Yes. Replace mayo with Greek yogurt for tanginess, or use a vinaigrette with olive oil, lemon juice, and dill.
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