Love this salad.. made it every week for 4 weeks straight.. only 2 point…..can’t get enough! I offer you this recipe in exchange for a simple “Yum”
The Ultimate Creamy Crab & Dill Salad
This salad is a fan favorite because it hits all the right notes: it’s savory, crunchy, and has that bright pop of fresh dill. It stays fresh in the fridge for a few days, making it the perfect meal-prep hero.
Prep time: 10 minutes
Servings: 4
Ingredients
- 1 lb Imitation Crab: Use the “flake style” or “chunks,” chopped into bite-sized pieces.
- 1/2 cup Celery: Finely diced for that essential crunch.
- 1/4 cup Red Onion: Finely minced (optional, for a little bite).
- 1/2 cup Light Mayonnaise: (Use Greek yogurt for an even lower-point version).
- 1 tbsp Fresh Dill: Chopped (dried dill works, but fresh is a game-changer).
- 1 tsp Lemon Juice: To brighten the flavors.
- 1/2 tsp Old Bay Seasoning: Or just salt and black pepper to taste.
- Optional: A dash of hot sauce or a pinch of garlic powder.
Instructions
- Prep the Protein: Take your imitation crab and chop it into uniform pieces. If you’re using the sticks, just slice them into 1/2-inch rounds.
- The Crunch Factor: Finely dice your celery and onion. The smaller the dice, the better it coats with the dressing.
- Mix the Dressing: In a large bowl, whisk together the light mayo (or yogurt), lemon juice, dill, and seasonings until smooth.
- Toss: Add the crab and vegetables to the bowl. Fold everything together gently until every piece is coated in that creamy dressing.
- Chill: While you can eat it immediately, letting it sit in the fridge for at least 30 minutes allows the dill and lemon to really marry with the crab.
How to Serve It
- Low Carb: Scoop it into large lettuce cups or halved bell peppers.
- Classic: Serve it on a toasted brioche bun or a croissant for a “poor man’s lobster roll.”
- Snack Style: Use it as a dip with cucumber slices or whole-wheat crackers.
Yum!
