Crab Salad Recipe
This crab salad recipe requires nothing more than some shredding, chopping, and mixing. It’s best served chilled.
Prep Time5 mins
Total Time5 mins
Course: Salad, Side Dish
Cuisine: Global
Keyword: crab salad, crab salad dressing, crab salad recipe, healthy crab salad, how to make crab salad
Servings: 4 servings
Calories: 162kcal
Author: Luna Regina
- 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
In a large salad bowl, shred the imitation crab sticks with your hands. It typically comes apart easily.
To the same bowl, add all the ingredients and gently toss to incorporate.
Serve right away or chill in the fridge for at least 30 minutes before serving.
Serving: 1serving | Calories: 162kcal | Carbohydrates: 17g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 284mg | Potassium: 275mg | Fiber: 1g | Sugar: 5g | Vitamin A: 150IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 1mg