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Crab Salad

Crab Salad

The ultimate summer dish, this Crab Salad combines the freshness of imitation crab meat and Greek yogurt with a medley of crunchy vegetables. Perfect for picnics or as a light lunch, this easy recipe is sure to satisfy your cravings. Try it tonight!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 5 cups
Course: Salads
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 114 ounces imitation crab meat
  • ¾ cup plain Greek yogurt I used 2%
  • 2 pieces green onions minced (about 1/3 cup)
  • ½ cup finely chopped celery 1 large stalk
  • ¼ cup fresh tarragon or dill chopped
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Equipment

  • Chef's Knife
  • Wooden Spoon

Method
 

  1. In a medium bowl, flake the imitation crab meat apart with a fork or your fingers. It’s ok to have some larger chunks.
  2. Add the plain Greek yogurt, green onions, celery, tarragon, lemon juice, Dijon mustard, salt, and pepper to the bowl. Stir well to combine.
  3. Serve immediately or chill until ready to serve.

Notes

  • You can use cilantro or parsley if you prefer a different herb.
  • Store: Store in an airtight container for up to 4 days. Do not freeze.