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

Servings: 4 servings

Calories: 162 kcal

Author: Tuyet Pham, Luna Regina

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

In a large salad bowl, shred 6 oz imitation crab sticks with your hands. It typically comes apart easily.

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.

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

Nutrition