Imitation Crabmeat Salad Recipe - Allrecipes.com
Imitation Crabmeat Salad Recipe
  • READY IN 2 hr

Imitation Crabmeat Salad

Recipe by  

"Great deli-like salad. Our family never seems to get tired of it! You may use low-fat sour cream and mayonnaise if you wish. Serve on lettuce leaves with tomato wedges for a garnish."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    2 hrs
  • READY IN

    2 hrs

Directions

  1. In a large bowl, combine onion, green pepper, celery and imitation crab meat.
  2. In a separate bowl, mix together sour cream, mayonnaise, salad dressing, lemon juice, oregano, salt and pepper.
  3. Pour the dressing mixture into the crab/vegetable mixture and toss lightly to combine. Cover and chill at least 2 hours before serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 11, 2005

The first crab salad I remember having was from The Sizzler--probably 15 years ago. I thought it was great. Not fine dining, but it was worth going to the Sizzler to get that crab salad. Since then, I've had crab salad in restaurants many times, especially buffets. Having learned to cook--at least half-way competently and therefore unafraid to try new recipes--I've been carrying the crab salad idea around in my brain for a few weeks. To scratch the itch, I finally gave it a try. WOW! This is great stuff. It has more of a tangy zing than any other crab salad I've tried, including at The Sizzler. I would NOT omit the Italian dressing; That's what gives it the "zing," though you may wish to reduce the amount. I used what I had, 1/3 cup Italian dressing and the rest Italian Pesto dressing. To get it ready for the steak and potatoes meal we had last night, I popped it in the freezer for 30 minutes. That provided the salad with a chill that was just about right. As another reviewer suggested, I used 1 1/2 pounds of crab meat. Too, I wasn't real stingy with the green pepper, red onion, or celery, adding slightly more than that called for in the recipe. Using more of these ingredients than called for prevented any "soupiness." The consistency was absolutely perfect. This will go into my regular rotation of recipes. Excellent!

 
Most Helpful Critical Review
Oct 07, 2006

This recipe was OK for me, although I think others might find it very good. I thought it was too tangy for my taste. It makes A LOT of dressing, so I ended up using 2 lbs. of imitation crabmeat to make use of all the dressing, and even then the salad was still a little soupy.

 
Aug 30, 2003

This is very good, but seemed to have a lot of dressing for my taste. I did cut the recipe in half, so I might have accidentally used a whole amount for some of the dressing ingredients. I'll just watch this the next time I make the salad. UPDATE 6/12/03: Just made again and used the full recipe. I still do think this is too much dressing for my taste - it is almost soupy and the dressing flavor overpowers the rest of the ingredients. Will try to make two-thirds of the full recipe (of dressing) next time.

 
Jul 06, 2010

I read the review saying the dressing was too soupy, so I used 2 teaspoons of Italian Dressing SEASONING MIX instead of the 2/3 cup dressing called for and it was perfect! Served it on top of hot dog buns.

 
Sep 05, 2007

Good, but too much sauce and a bit too tangy. I'm used to the sweeter crabmeat salads. I added a 1/4 tsp. of splenda to take away some of that tang. Next time, I'll just cut back on the Italian dressing.

 
Sep 20, 2010

After reading all the reviews, and needing to double the recipe for a chuch social, I used 2 lbs. of imitation crab meat, doubled the seasonings and veggies, but kept the dressing as is. I also added about a tablespoon of Old Bay seasoning, (a necessary ingredient in any crab dish served in MD.) This was a hit. All of it was eaten, although I think my husband ate most of it!

 
Jul 16, 2008

Love!Love!Love! This recipe was, is, and will be a huge hit with friends and family. I've made this salad twice now for pot lucks and i have gone home empty handed. The only thing i added was 1/2 cup shredded parmesan cheese to the dressing. This one is going in the handwritten recipe book. Thank You

 
Aug 05, 2003

We enjoyed this recipe very much, reduced the lemon juice to 1 tbsp. and used fat free mayo, dressing, and sour cream -- still delicious.

 

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Nutrition

  • Calories
  • 575 kcal
  • 29%
  • Carbohydrates
  • 19.2 g
  • 6%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 53.5 g
  • 82%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 1394 mg
  • 56%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

DThomRN2
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