Seafood salad recipe



16 oz. imitation crabmeat (preferably grated)
1/2 cup celery - small cubes
3 tbsp. Red onion - very small cubes
1/2 tsp. Old Bay Seasoning
2 tbsp. Fresh lemon juice
1/2 cup mayonnaise
1 1/2 tsp. fresh dill - chopped (or 1/2 tsp dry dill)
salt and pepper as needed


In a large bowl, place the crab stick, celery, red onion, Old Bay, lemon juice, mayonnaise, dill, salt and pepper.

Toss gently to coat.

Serve immediately or cover and refrigerate. The salad will keeping in  fridge for up to 2 days.

How to serve is the big question! We love piling it on a crispy baguette with lettuce or eating it with crackers. Other ideas to consider:

Pour into a cup of lettuce butter
Add pasta to seafood pasta salad (chilled)
Bake puff pastry shells and fill them with seafood salad
Core a tomato and fill it with seafood salad.