Whether your picnicking or eating in, this Easy Crab Salad will satisfy your hunger for something light and refreshing. It has flavorful veggies and crab meat dressed in a creamy mayo and greek yogurt dressing spiked with Tabasco hot pepper sauce. Enjoy it alone with extra lemon or stuffed into a tomato, avocado, or roll. It’s one easy to prepare and delicious salad!
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You know those warm days when you crave something light to eat, but don’t want to spend time in a hot kitchen? Something like this Chicken Salad Your Way and Chicken Salad With Green Peas would be good. Well, this crab recipe is here to help. It’s so versatile and easy to make ahead and keep in the refrigerator for a few days.
Let’s talk crab . . .
You may choose an imitation crab meat, flake style. It’s tasty, economical, and readily available. Surprisingly, this meat doesn’t contain crab at all. Not at all! It’s made with fish that’s doctored up to taste like crab.
Or, you can choose real crab meat. The lump instead of claw meat is best for this Easy Crab Salad. It holds up well in the tossing of the dressing for a chunky and delicious bite. But be sure to pick out any shell from the meat that may have been left behind.
The main difference, besides being authentic or not, is the real thing (crab meat), has more protein and no carbs or sugars. Its imitation namesake (mock crab meat), has about a third less protein and a few carbs and sugars.
So it’s up to you!
I chose the imitation, flake style this time because it tastes good, is easy to get from my neighborhood grocery store, and the color adds to the photography for showing off this dish. Mock crab is what you’ll get in many delis and restaurants when ordering a crab salad.
The flavor of the dressing is key . . .
The mayonnaise-based sauce is mixed with greek yogurt to give it a smoother taste. It’s flavored with garlic, salt, and Tabasco hot pepper sauce for a little or big kick.
At last, the juice of lemon brightens the whole thing up deliciously! Why lemon, you may ask? Because just the right amount enhances the taste of any seafood. By garnishing this salad with lemon wedges, you can get even more fresh lemon flavor.
Not: I made a small chicken salad with some of this leftover dressing, and it was out of this world good!
Assembling this Easy Crab Salad
It’s so simple to make and the task is done in no time!
First, chop up some green bell pepper and seeded tomatoes then slice a handful of green onion tops.
When using the imitation meat, I suggest rinsing the mock crab to reduce any fishy taste it may have.
Then, cut the crab meat into the size you desire. The smaller pieces make it easier to eat with crackers or as a dip with chips. The larger chunks are what’s found in most crab salads.
Lastly, mix together the sauce and put the whole thing together in a large bowl.
Store in an airtight container and refrigerate for at least 2 hours. The longer it sets before serving, the better the flavors will meld together.Print
A refreshing salad dressed with creamy mayo and greek yogurt sauce spiked with as much Tabasco hot pepper sauce as you desire.
16 ounces imitation crab meat, flake style
1/2 cup bell pepper, chopped
1/2 cup green onion tops, sliced
1/2 cup plum tomato, seeded and chopped
1/2 cup mayonnaise
3 tablespoons greek yogurt
1/2 teaspoon garlic granules
1/2 teaspoon sea salt
1/4 teaspoon, or more Tabasco hot pepper sauce
1 tablespoon lemon juice
Rinse, drain, and rough chop crab meat.
Mix crab meat and vegetables together in a large bowl.
Make the sauce by combing all ingredients together in a medium bowl, stirring well.
Add the sauce to the crab meat mixture and toss to combine.
Store in an airtight container in the refrigerator for at least 2 hours before serving.
Salad may be kept in the refrigerator for up to 2 days.
You may substitute real lump crab meat for the imitation meat, remove any leftover pieces of shells before using.
Keywords: easy crab salad, crab salad
Let me know how your Easy Crab Salad turns out and if you have any questions. You know I love hearing from you!
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