Ingredients:

  • 450 g (1 pound) Imitation Crab Meat (Surimi sticks or flakes), thawed if frozen
  • 75 g (½ cup) Celery, finely diced
  • 30 g (¼ cup) Red Onion or Shallots, very finely minced
  • 180 ml (¾ cup) Mayonnaise (full-fat preferred)
  • 30 ml (2 Tablespoons) Fresh Lemon Juice
  • 10 ml (2 teaspoons) Dijon Mustard
  • 5 ml (1 teaspoon) Old Bay Seasoning
  • 5 ml (½ teaspoon) Dried Dill Weed
  • Pinch of Cayenne Pepper (Optional)
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Shred the surimi sticks or coarsely chop the flakes into a large mixing bowl. Finely dice the celery and red onion, and add them to the bowl with the surimi base.
  2. In a separate, smaller bowl, whisk together the mayonnaise, fresh lemon juice, and Dijon mustard until smooth. Stir in the Old Bay seasoning, dried dill, black pepper, and a small pinch of salt. Add cayenne pepper if desired.
  3. Pour the prepared dressing over the surimi and vegetable mixture. Gently fold the ingredients using a rubber spatula until everything is evenly coated. Do not overmix. Taste and adjust seasonings (salt, pepper, or lemon juice) as needed.
  4. Transfer the Crab Salad with Imitation Crab mixture to an airtight container and refrigerate for a minimum of 30 minutes. This mandatory chilling time allows the flavors to integrate fully. Serve chilled on bread, crackers, or in lettuce cups.