Prep 15 mins
Cook 0 mins
Delicious deli style crabmeat salad. Easy to make and out of this world!
- 1 lb imitation crabmeat, flaked
- 1⁄2 cup diced red onion
- 1⁄2 diced green bell pepper
- 1⁄2 cup diced celery
- 1⁄4 cup sour cream
- 1 1⁄2 cups mayonnaise (preferably Hellmans)
- 1⁄3 cup Italian salad dressing
- 2 tablespoons lemon juice
- 1⁄2 teaspoon dried oregano
- salt and pepper
- In large bowl, combine onion, green pepper, celery and crabmeat.
- You can use food processor (for no more than 3 seconds) or mix real well by hand making sure crabmeat is flaked well.
- In a separate bowl, mix together sour cream, mayo, salad dressing, lemon juice, oregano, salt and pepper.
- Pour the dressing mixture into the crab/vegetable mixture and toss lightly to combine.
- Cover and chill at least 2 hours before serving.
I used a food processor and it was very fast.This was easy to make...as long as you have cold ingredients, I see no reason to refridgerate for at least 2 hours...the mix didn't taste any different the next day. I didn't use as much mayo( about 3/4 cup)..and used low fat mayo...it turned out great! I toasted some white bread, then topped the bread with a large piece of lettuce, then some sliced tomato..then a big scoop of crabmeat salad. It was a delicious side to our meal...but filling enough to be eaten alone. My husband wants to use the rest in a hoagie. The recipe is very zesty...use less Italian dressing if you don't like that sort of taste. This recipe makes about 6 servings.
I made half a recipe and used nonfat mayo. I agree with other reviewers that this is a little mayo heavy. We didn't really care for this, but am not posting stars as I didn't use the full fat hellman's mayo which I'm sure would have made it taste a bit better. I've been using nonfat mayo in recipes lately and have enjoyed most of them. Just didn't really care for the taste of this, but haven't had much crab salad in my life either. Thanks for posting. I'm glad I tried it.
We loved it.I used lowfat ingredients and it was still yummy. I also used 2 lbs. of crabmeat (more would be ok I think, but that was all I had) It's a keeper!