Recipe

Simple Imitation Crab Salad

Creamy, crunchy, and lightly zippy crab salad made with budget-friendly imitation crab. Perfect for sandwiches, lettuce cups, sushi bowls, or straight from the fridge with a fork.

By Matt Campbell

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4.8 (246)

A bowl of creamy imitation crab salad with cucumber, celery, and green onion on a kitchen counter with a spoon beside it

Jump to Recipe

If your weeknight brain wants something cold, creamy, and oddly impressive with almost zero effort, this simple imitation crab salad is your new best friend. It is the kind of recipe that starts as “I just need lunch” and ends as “Why is this so good on a toasted roll.”

Imitation crab (aka surimi) is mild and slightly sweet, which means it loves a punchy dressing and crunchy add-ins. Here we keep it classic with mayo, a little lemon, a little Dijon, and just enough celery and cucumber to make every bite feel crisp and alive. You can scoop it onto crackers, pile it into a sandwich, tuck it into lettuce cups, or build a sushi bowl situation that looks like you tried harder than you did.

Permission to improvise: swap the herbs, add a pinch of Old Bay, toss in avocado, or go spicy with sriracha. This salad is not fragile. It can handle your personality.

Imitation crab sticks being chopped on a cutting board with a chef's knife

Why It Works

Balanced flavor without fuss: lemon brightens, Dijon adds a little bite, and a tiny touch of sweetness rounds out imitation crab’s mild flavor.
Crunch where it counts: celery and cucumber keep it fresh so it tastes like more than just “mayo salad.”
Better after a short chill: 10 to 15 minutes in the fridge lets the dressing soak in and the whole thing tastes more cohesive.
Meal prep friendly: makes a solid 3 to 4 lunches or snacks, depending on how fork-happy you are.

Storage Tips

How to Store Leftovers

Refrigerate: Store in an airtight container for up to 3 days.
Stir before serving: The dressing can loosen a bit as the cucumber releases moisture. A quick stir brings it right back.
Keep it crisp: If you want maximum crunch for day 2 and 3, add the cucumber right before serving or use English cucumber (less watery).
Do not freeze: Mayo-based salads split and get weird after thawing. This one is a fridge-only celebrity.

Common Questions

FAQ

What is imitation crab made of?

Most imitation crab is made from surimi, a paste of mild white fish (often pollock), mixed with seasonings and starches, then formed into sticks or flakes. It is cooked and ready to eat.

Do I need to cook imitation crab?

Nope. It is already cooked. You are just chopping and mixing.

Can I use Greek yogurt instead of mayonnaise?

Yes. For a lighter version, swap half or all of the mayo with plain Greek yogurt. If you go all yogurt, add a little extra lemon and a pinch of salt to keep the flavor bold.

How do I make it taste more like restaurant crab salad?

Try one of these: a pinch of sugar (already included), a dash of rice vinegar instead of lemon, a sprinkle of toasted sesame seeds, or a tiny drizzle of toasted sesame oil (like 1/4 teaspoon). Instant sushi bar energy.

What should I serve with imitation crab salad?

Toasted rolls, croissants, crackers, cucumber slices, seaweed snacks, lettuce cups, or over rice with avocado and a drizzle of soy sauce.

Imitation crab salad piled on a toasted sandwich roll with lettuce on a plate

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board and sharp knife
Medium mixing bowl
Measuring spoons
Rubber spatula or spoon
Optional: microplane or citrus juicer

I started making this on nights when I could not be convinced to cook, but still wanted something that tasted like I had a plan. You know the vibe: fridge door open, staring contest with random ingredients, and suddenly you are chopping imitation crab like you are on a cooking show called Budget Brilliance. The first time I added cucumber for crunch and a little Dijon for attitude, I ate half the bowl standing at the counter. Now it is my favorite “I need lunch tomorrow” recipe, mostly because it becomes suspiciously impressive after a short nap in the fridge.