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a plate with a ball-shaped serving of imitation crab salad with corn and mayonnaise
5 from 1 vote

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Imitation Crab Meat Salad Recipe

This imitation crab meat salad is made with a creamy dressing of mayo, lemon juice and seasoned with some fresh dill. You can enjoy it over a sandwich roll, with some crackers or serve it as a side dish.
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Prep Time: 5 minutes
Cook Time: 5 minutes
Resting Time: 1 hour
Total Time: 1 hour 10 minutes
by: Aya
Servings: 4
Course: Salad, Side Dish
Cuisine: Mediterranean

Ingredients

  • 1 cup mayonnaise
  • 10 oz sweet corn
  • 9 oz imitation crab meat
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh dill

Instructions

  • Strain the corn using a sieve or a strainer.
  • Cut the imitation crab sticks lengthwise, then chop them into pieces. If you're using frozen crab meat, you should defrost it first.
  • Add the corn into a glass bowl, then mix it with the chopped dill, lemon juice, and seasonings.
  • Stir in the imitation crab meat and combine it with the rest of the ingredients.
  • Transfer the mayonnaise to the bowl and stir until all of the ingredients are evenly coated.
  • Let the salad cool for an hour in the fridge.
  • Fill a serving of the salad in a small cup, then take a plate and flip the cup upside down. This will shape the salad as a hemisphere.

Video

Notes

  • Since this salad holds well in the refrigerator it's possible to make it the night before. If you end up making it ahead of time, I recommend adding the lemon juice and dill right before serving. 
  • You can enrich the salad with even more types of seafood. Shrimp fit in very well.
  • To make the salad more nutritious and give it an even richer flavor you can also grate 3 hard boiled eggs into the mix.
  • This salad can be used as the main filling of a sandwich. It also goes well with roasted meats like pork and beef. 
  • One great variation of this salad is adding grated pickled cucumbers or carrots to it. Freshly opened pickles work best.
  • For more crunch, you can include some finely chopped celery. However, what I like about this salad is that it's not crunchy, which lets me enjoy its creaminess more.
5 from 1 vote

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Nutrition

Calories: 513kcal | Carbohydrates: 27g | Protein: 6g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 1151mg | Potassium: 171mg | Fiber: 2g | Sugar: 6g | Vitamin A: 238IU | Vitamin C: 6mg | Calcium: 8mg | Iron: 0.5mg

I do my best to provide you with the nutritional information for recipes but I'm not a certified nutritionist. The nutritional information provided should only be treated as an estimate since it will vary based on cooking methods and brands of ingredients used.

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