Recipe by Knitting Granny
This tastes better than any Krab salad from a Deli. You can substitute cooked Krab and shrimp for the 12 oz. cooked Krab. Adjust the amount of mayonnaise to suit your own taste. The two hours cooking time is actually the time in the refrigerator. Have plenty of your favorite crackers on hand!
Top Review by LeeAnn S.
I followed the recipe but added 2 large stalks of celery and 2 green onions and the juice of a very large lemon... the additional crunch and lemon juice really put this over the top and made it super light, crisp, and refreshing for summer. Super simple and quick to put together. Eat as soon as you're done making it or refrigerate for a while to get the flavors to meld together.
- 12 ounces imitation crabmeat, pre-cooked, found in seafood section at grocery store
- 1 small celery rib, chopped fine
- 1 green onion, chopped fine, include green and white part
- 2 tablespoons lemon juice, bottled or fresh (fresh is best)
- 1 teaspoon dried dill weed
- salt, to taste
- pepper, to taste
- 1⁄2 cup Best Foods Mayonnaise
Directions See How It's Made
- Place chopped celery and green onion in a medium sized bowl.
- Roughly chop the Krab (or Krab and shrimp) into bite-sized pieces and place in the bowl on top of the veggies.
- Pour lemon juice over the Krab.
- Sprinkle dill weed over the top.
- Add salt and pepper to taste.
- Stir in mayonnaisse and taste for seasoning.
- Adjust if needed.
- Cover and refrigerate for a couple of hours or so to make the flavors pop.
- Serve with crackers.