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Crab Salad Recipe
This crab salad recipe requires nothing more than some shredding, chopping, and mixing. It's best served chilled.
- prep TIME 5 mins
- total TIME 5 mins
Course: Salad, Side DishCuisine: Global
Keyword: crab salad, crab salad dressing, crab salad recipe, healthy crab salad, how to make crab salad
Servings: 4 servings
Calories: 162 kcal
Ingredients (12)
- 6 oz imitation crab or blanched real crab
- 2 oz celery finely diced
- 1 oz radish finely diced
- 1 oz red onion finely diced
- 3 oz corn thawed
- 1 tbsp olive oil
- 1/4 tsp ground black pepper
- 2 tbsp fresh dill finely chopped
- 2 tbsp coriander finely chopped
- 1 tbsp Japanese mayonnaise
- 6 tbsp plain Greek yogurt
- 1 1/2 tbsp lemon juice
INSTRUCTIONS
1
In a large salad bowl, shred 6 oz imitation crab sticks with your hands. It typically comes apart easily.

2
To the same bowl, add all the ingredients (2 oz celery, 1 oz radish, 1 oz red onion, 3 oz corn, 1 tbsp olive oil, 1/4 tsp ground black pepper, 2 tbsp fresh dill, 2 tbsp coriander, 1 tbsp Japanese mayonnaise, 6 tbsp plain Greek yogurt, 1 1/2 tbsp lemon juice) and gently toss to incorporate.

3
Serve right away or chill in the fridge for at least 30 minutes before serving.

Nutrition
Serving: 1 serving | Calories: 162 kcal | Fat 9 g | Saturated Fat 2 g | Trans Fat 0 g | Polyunsaturated Fat 1 g | Monounsaturated Fat 3 g | Cholesterol 13 mg | Sodium 284 mg | Potassium 275 mg | Carbohydrate 17 g | Fiber 1 g | Sugar 5 g | Protein 6 g | Vitamin A 150 IU | Vitamin C 6 mg | Calcium 41 mg | Iron 1 mg