Hello lunch! This easy Crab Salad recipe is meaty, creamy, and brightened up with a generous squeeze of lemon juice. Fresh herbs add just the right amount of herbaceous flavor, while Greek yogurt keeps it healthy and light.
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A crab salad with BIG flavor.
So many deli-style crab salads taste like crab and mayo—there’s just not much else going on there. But this crab salad has a tangy dressing thanks to the Greek yogurt and lemon, lots of fresh herbs, and a bit of a kick from Dijon mustard.
- This recipe (and Tuna Salad and Shrimp Salad) is made with plain Greek yogurt instead of mayo. It’s still rich and creamy, but Greek yogurt adds some tanginess, protein, and probiotics. (Who knew crab salad could be healthy?!)
- While my Crab Stuffed Mushrooms, Hot Crab Dip, and Crab Artichoke Toasts are made with real lump crab meat, I wanted to keep things simple and affordable for this crab salad, so I used imitation crab. Of course if you want to use real crab meat, go for it! You can also use imitation crab for Sushi Bowls.
- Serve it on a bed of butter lettuce, make adult-friendly Lunchables and pair your crab salad with crackers, pack it into a soft roll, or pile it onto toasted bread for crab salad sandwiches. There are so many options!
5 Star Review
“Holy moly, this crab salad is addictive! I couldn’t resist sneaking bites straight from the bowl while preparing the rest of the meal!”
— Barbara —
My Tips for the Best Crab Salad
- Use Fresh Herbs, Not Dried. They add a brighter, fresher flavor than the dried varieties—it really makes a big difference! If you don’t have fresh herbs, try the Old Bay variation above.
- Leave Some Big Chunks of Crab Meat. When you’re flaking the imitation crab meat, don’t break it all down into small pieces. I like leaving some larger chunks for texture.
- Use Kosher Salt. Or, if you want to use table salt, start with 1/2 teaspoon and add more if needed. Kosher salt crystals are larger than table salt, so it doesn’t measure the same way.
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Ingredients
- 1 14-ounce package imitation crab meat
- ¾ cup plain Greek yogurt (I used 2%)
- 2 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
Instructions
- In a medium bowl, flake the imitation crab meat apart with a fork or your fingers. It’s ok (and even better) to have some larger chunks.
- Add the yogurt, scallions, celery, tarragon, lemon juice, mustard, salt, and pepper. Stir well to combine. Serve immediately or chill until ready to serve.
Video
Notes
- *You can use cilantro or parsley if you prefer a different herb
- TO STORE: Store in an airtight container for up to 4 days. Do not freeze.
Nutrition
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Recipe Variations
- Crab Pasta Salad. Add cooked farfalle (bow-tie pasta) to your crab salad for a mashup of crab salad and creamy pasta salad.
- Old Bay Crab Salad. Skip the fresh herbs and use Old Bay seasoning instead. This is a great option when you have everything you need for crab salad except the herbs!
- Crab Salad With Extra Veggies. Swap the green onions for minced red onions and add diced English cucumber too.
- Seafood Salad. Add cooked shrimp to the mix for a creamy seafood salad.
What to Serve with Crab Salad
- Bread and Bread-Like Things. Serve crab salad on bread, rolls, or croissants. Tuck it into pitas, fold it into tortillas, or serve it on crackers.
- Veggies. Add a tablespoon of crab salad to cucumber slices or an avocado half for an easy lunch or snack. You can also serve crab salad in lettuce cups or on a bed of greens.
- Other Salads. If you’re making crab salad for a picnic or backyard party side dish, pair it with other classic deli-style salads like Curry Chicken Salad or Creamy Cucumber Salad.
Delish. Thanks for sharing.
Glad you enjoyed it Tim!
Made it for luncheon for work. It got lots of compliments and coworkers asked for recipe. I’m going to make again
So glad you enjoyed it, CM!
Absolutely yummy! My first attempt making crab salad. I’ve always been nervous to make it just because I’m afraid I won’t get it right. Happy with the results. My Mom used to make this recipe for us when we were kids and put it in toasted hot dog buns served with chips and pickles, so yummy. Thank you!
Glad you enjoyed it, Adelle!
Holy moly, this crab salad is addictive! I couldn’t resist sneaking bites straight from the bowl while preparing the rest of the meal! I made it for a recent get-together, and it was the first dish to disappear. I also added a touch of cayenne pepper for a little extra kick.
Glad you enjoyed it, Barbara!
This was fantastic. Better than any crab/seafood salad we have ever had before. Thank you so much. I had been agonizing about what to do with the package of crab I’d impulsively bought that was sitting in the back of our fridge for weeks. I served it on grilled hamburger buns.
Thank you Rachelle!
Really liked how simple this was. No cooking, just mix and go. The yogurt made it feel healthier, and I didn’t miss the mayo at all. I added a bit more lemon because I like it extra zesty. Would definitely make it again.
Yay! Thank you Holly!
Just made this and had it on some crackers and it was so good! It’s not super bold in flavor but very clean and fresh. The dill adds a nice touch. Next time I might throw in a pinch of Old Bay or paprika just my preference but it was good as is. Thanks for the recipe.
Yay! So glad you enjoyed it, Miley! Thank you!