Welcome » Crab Meat Salad

This salad calls to me. The moment I think of it, the cravings begin. It is light and flavorful… truly a treat. We used to make a mayonnaise-based dressing, but it was loaded with calories and not as creamy as I would like. Substituting yogurt for most of the mayo was a perfect solution.

To dress it up for guests, serve it over a big fan of lettuce and top with angle sliced chives. Add your favorite crackers off to the side. We like water crackers… white or wheat.

Crab Meat Salad Recipe

Servings: 4
Calories per: 240
Active Time: 15 min
Total Time: 2 hr
Difficulty: Easy

WHAT YOU NEED	WHAT TO DO	WHY
½ cup yogurt, plain whole milk ¼ cup real mayonnaise 2 tablespoons fresh lemon juice 1 teaspoon granulated sugar 1/2 teaspoon ground black pepper ½ teaspoon fine sea salt 1/32 teaspoon celery seed	Dressing: Whisk all together in a 3-quart bowl until smooth (15-30 seconds).	A small addition of celery seed adds depth of flavor.
16 ounces imitation crab meat 6-12 cherry tomatoes, seeded and quartered 4 ounces (1 cup) red bell pepper, diced to 1/4 inch 1 ounce (¼ cup) yellow onion, diced to 1/4 inch	Flake crab meat by hand. Start by cutting sticks into 1-inch pieces on the diagonal; rub between your fingers to separate the layers. Add to dressing along with the remaining ingredients. Fold with a flexible silicone spatula. Cover and chill 1-2 hours before serving.	Moderate flaking is attractive. I like imitation crab meat for this dish because of its vivid color and distinct tangy flavor. Seeding cherry tomatoes minimizes salad discoloration. A silicone spatula is gentle on the crab meat during folding.