Imitation Crab Salad

Imitation Crab Salad
  • PREP TIME
    10 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    25 mins
  • SERVING
    6 People
  • VIEWS
    208

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.

Ingridients

Adjust Servings

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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Image Step 01
01 Step

Recipe View 1 mins Gently place the eggs in a saucepan and cover with cold water. (1 minute)

Image Step 02
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)

Image Step 03
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)

Image Step 04
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)

Image Step 05
05 Step

Recipe View 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)

Image Step 06
06 Step

Recipe View 2 mins In a separate small bowl, whisk together the mayonnaise and sour cream until smooth and well combined. (2 minutes)

Image Step 07
07 Step

Recipe View 2 mins Gently fold the creamy dressing into the crab and bread mixture, ensuring all ingredients are evenly coated. (2 minutes)

Image Step 08
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)

Image Step 09
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.

Dagmar Lind

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 69 Ratings)
Total Reviews: (8)
  • Ludwig Stromanraynor

    This is a great recipe! I added a little bit of Old Bay seasoning and it was perfect.

  • Esther Kohler

    Easy to follow and turned out great. Thank you!

  • Laura Rosenbaum

    Next time I will use a little less mayonnaise, but overall it was delicious!

  • Lisa Maggio

    I wasn't sure about the bread, but it really adds a nice texture to the salad. Will definitely make again!

  • Benny Wolff

    I substituted Greek yogurt for the sour cream to make it a bit healthier, and it still tasted amazing!

  • Toy Emardnicolas

    This recipe is a keeper! I've made it several times and it's always a hit at potlucks.

  • Dariana Mclaughlin

    My family loved this! So easy to make and a great way to use up leftover sourdough.

  • Haven Bauchboehm

    I added some green onions for extra flavor.

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