Imitation Crab Salad
Elevate your seafood experience with this delightful Imitation Crab Salad. Featuring a harmonious blend of textures and flavors, including tender crab, creamy dressing, and a satisfying crunch, this salad is a guaranteed crowd-pleaser, perfect as a light lunch or elegant appetizer.
Nutrition
-
Carbohydrate
35 g
-
Cholesterol
217 mg
-
Fiber
2 g
-
Protein
17 g
-
Saturated Fat
7 g
-
Sodium
1176 mg
-
Sugar
7 g
-
Fat
36 g
-
Unsaturated Fat
0 g
DIRECTIONS
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01 Step
Recipe View
1 mins
Gently place the eggs in a saucepan and cover with cold water. (1 minute)
02 Step
Recipe View
11 mins
Bring the water to a rolling boil over medium-high heat. Once boiling, cover the saucepan, remove it from the heat, and let the eggs stand in the hot water for precisely 11 minutes. (11 minutes)
03 Step
Recipe View
15 mins
After 11 minutes, immediately transfer the eggs to a bowl of ice water to stop the cooking process. Allow them to cool completely before peeling and gently chopping into a medium dice. (15 minutes)
04 Step
Recipe View
5 mins
Carefully trim the crust from the sourdough bread and dice the remaining portion into approximately 1/2-inch cubes. (5 minutes)
05 Step
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3 mins
In a large bowl, gently combine the diced bread cubes, chopped eggs, flaked imitation crab meat, finely chopped celery, and sweet onion. (3 minutes)
06 Step
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2 mins
In a separate small bowl, whisk together the mayonnaise and sour cream until smooth and well combined. (2 minutes)
07 Step
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2 mins
Gently fold the creamy dressing into the crab and bread mixture, ensuring all ingredients are evenly coated. (2 minutes)
08 Step
Recipe View
1 mins
Season generously with sea salt and freshly ground black pepper to taste. Be mindful of the salt content in the imitation crab; adjust accordingly. (1 minute)
09 Step
Recipe View
30 mins
Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly. (30 minutes)
For an extra layer of flavor, consider toasting the sourdough bread cubes lightly in a skillet with a touch of olive oil before adding them to the salad.
If you prefer a tangier dressing, add a teaspoon of Dijon mustard or a splash of lemon juice to the mayonnaise mixture.
Garnish with a sprinkle of fresh dill or parsley before serving for a touch of freshness and visual appeal.
For a lower-fat option, substitute plain Greek yogurt for some of the mayonnaise.
This salad is best served chilled. It can be made a day ahead of time, allowing the flavors to deepen even further. Be sure to store it properly in the refrigerator.
RECIPE REVIEWS
Avarage Rating:
4.8/ 5 ( 69 Ratings)
Total Reviews: (8)
Ludwig Stromanraynor
Jan 26, 2025This is a great recipe! I added a little bit of Old Bay seasoning and it was perfect.
Esther Kohler
Sep 6, 2024Easy to follow and turned out great. Thank you!
Laura Rosenbaum
May 11, 2024Next time I will use a little less mayonnaise, but overall it was delicious!
Lisa Maggio
Apr 12, 2024I wasn't sure about the bread, but it really adds a nice texture to the salad. Will definitely make again!
Benny Wolff
Mar 10, 2024I substituted Greek yogurt for the sour cream to make it a bit healthier, and it still tasted amazing!
Toy Emardnicolas
Jan 11, 2024This recipe is a keeper! I've made it several times and it's always a hit at potlucks.
Dariana Mclaughlin
Jan 2, 2024My family loved this! So easy to make and a great way to use up leftover sourdough.
Haven Bauchboehm
Oct 26, 2023I added some green onions for extra flavor.