Crab Salad

This crab salad recipe, featuring budget-friendly ingredients, is as easy as it gets. 

How to Make Crab Salad

Making crab salad at home couldn’t be easier. You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Crab Salad Ingredients

These are the ingredients you’ll need for this summer-perfect crab salad recipe: 

• Imitation crab meat: This recipe starts with a pound of imitation crab meat.
• Celery: Finely chopped celery lends flavor and texture. 
• Dressing and mayonnaise: A combination of mayonnaise and reduced-fat ranch dressing ensures a flavorful, creamy result. 
• Sugar: White sugar adds subtle sweetness. 
• Parsley: Minced fresh parsley gives the crab salad a bright pop of color and flavor. 

How to Make a Crab Salad

Here’s a very brief overview of what you can expect when you make this homemade crab salad recipe: 

1. Mix the ingredients until combined. 
2. Chill overnight. 
3. Stir before serving. 

How to Serve Crab Salad

There are so many ways to enjoy this versatile crab salad. Serve it with crackers as an appetizer, as a side dish with any of our favorite summer dinners, or use it as a sandwich filling to make an easy-yet-impressive main dish. The possibilities are endless!

Can You Make Crab Salad Ahead of Time? 

Yes! In fact, since the crab salad will need to chill overnight, it’s best to make it a day or two in advance. You can store leftovers in an airtight container in the refrigerator for up to four days. 

Can You Freeze Crab Salad? 

We don’t recommend freezing crab salad. Mayonnaise doesn’t freeze well, as it tends to separate during the thawing process. Fortunately, this recipe is so delicious there likely won’t be any leftovers!

Allrecipes Community Tips and Praise

“I love this crab salad and it has become something I make routinely,” says Erica Pickrell. “I have made a tweak for my family's taste. We omit the sugar and use half a teaspoon of Old Bay instead. We like to serve it on hoagie rolls with a slice of deli cheese.”

“Wow, [this is a] great recipe that literally costs less than $5 to make,” raves Bluff City Jeff. “I made it exactly as the recipe shows and then I refrigerated it overnight. Came out as good as the store-bought pre-mixed versions that are more than twice as expensive.”

“Definitely add a little cayenne pepper to give this a little kick,” recommends Mary438. “Also added a little salt. Very good with avocado for a quick and easy keto-friendly snack or lunch.”

Editorial contributions by Corey Williams