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Imitation crab meat salad with crackers.
AGT Editorial Team

Imitation Krab Salad Recipe

4.81 from 26 votes
A deliciously Healthy Imitation Krab Meat Salad made without mayo! Instead, this crab salad is made with yogurt, sour cream and fresh herbs! Serve it on potato bread for a fun open faced crab roll or as a dip with buttery crackers on the side!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 people
Course: Appetizer
Cuisine: American
Calories: 322
Ingredients Method Video Notes

Ingredients
  

  • 1 lb. Imitation Crab Meat *Or real jumbo lump crab meat
  • ½ Cup Plain Greek Yogurt (Full Fat)
  • ¼ Cup Sour Cream
  • ½ Cup Celery
  • 1 ½ Tbsp. Lemon Juice
  • 1 Tbsp. Dill
  • 1 Tbsp. Red Onion
  • 1 Tbsp. Parsley
  • 1 Tsp. Sugar
  • ½ Tsp. Salt

Method
 

  1. Mince your onion and celery and chop up your herbs.
  2. Combine with the yogurt, sour cream, lemon juice, sugar and salt.
  3. Break up the crab meat and toss with the dressing until fully coated.
  4. Store in the fridge until ready to serve!

Video

Notes

*Nutritional info is based on using full fat Greek yogurt. If you use 2%, 1% or fat free, the nutritional info will change.
Tips*
  • You can use REAL crab meat if you want. Just make sure you get the jumbo lump crab meat!
  • Serve open face style on soft potato bread OR  with buttery crackers.
  • Feel free to add cooked shrimp if desired to make this a seafood salad!
Onion measurement: Use 1 tablespoon finely minced red onion (not ½ cup). For a milder taste, start with ½ tablespoon, then add to taste.
Food Safety Tip: Keep imitation crab salad refrigerated at 40°F or below. Refrigerate within 2 hours of preparing or serving (within 1 hour if above 90°F), and eat within 3–4 days. Surimi is generally made with fish and may contain other allergens, including shellfish, wheat or egg depending on the brand; check the package. Source: USDA Food Safety and Inspection Service.