There’s something irresistibly refreshing about a cold seafood salad, especially one that’s creamy, bright, full of flavor, and effortless to throw together. Creamy Crab Seafood Salad is one of those dishes that feels luxurious but comes together with simple ingredients. It has that classic deli-style flavor combined with a breezy coastal charm — cool, creamy, savory, and lightly seasoned with herbs and lemon to bring everything to life.

Growing up, seafood salads were always a staple at potlucks, church gatherings, beach trips, and holidays. There’s just something nostalgic about a bowl of creamy crab salad chilling in the fridge, ready to scoop onto crackers, sandwiches, croissants, or fresh greens. It’s comfort food, but refreshing comfort food — a rare combo.

The magic of a good crab seafood salad lies in its balance. You want the dressing creamy but not heavy. You want the crab to shine but still have supporting flavors that highlight its sweetness. You want the texture to be tender but with a little crunch from celery or other fresh vegetables. And above all, you want it chilled — cold, crisp, and perfect for warm days or easy lunches.

This recipe nails that balance perfectly. The base is a silky dressing made with mayonnaise, sour cream, and a pop of lemon juice for freshness. Dijon mustard gives it a subtle tang, while Old Bay seasoning adds that classic seafood flavor that makes the salad taste “just right.” Fresh herbs like dill or chives brighten each bite, and the sweetness of the crab meat ties the entire dish together.

Whether you’re using fresh lump crab, canned crab, or high-quality imitation crab (which many families happily use and love), this salad becomes something special. It’s incredibly versatile—you can serve it on toasted buns, stuffed into avocado halves, rolled into wraps, piled onto butter lettuce, or spooned onto buttery crackers for a simple snack.

This is the kind of dish you make when you want something effortless but satisfying. It’s perfect for summer picnics, holiday buffets, easy dinners, or meal prep lunches. Once it chills, the flavors blend beautifully, turning simple ingredients into a creamy seafood masterpiece.

And that’s what makes creamy crab seafood salad such a classic — its simplicity, its ease, and its timeless flavor. Whether you’re trying to recreate your favorite deli-style seafood salad or want a light and refreshing meal that still feels indulgent, this recipe is going straight into your regular rotation.

Ingredients (Dash List):

1 lb lump crab meat or imitation crab, chopped
½ cup mayonnaise
¼ cup sour cream
1 tablespoon Dijon mustard
2 tablespoons lemon juice
1 celery stalk, finely diced
2 tablespoons red onion, minced
1 tablespoon fresh dill or chives, chopped
½ teaspoon Old Bay seasoning
¼ teaspoon garlic powder
Salt & pepper to taste

Instructions (Numbered):

In a large bowl, combine mayonnaise, sour cream, Dijon mustard, and lemon juice.
Add Old Bay, garlic powder, salt, and pepper; mix until smooth.
Gently fold in crab meat.
Add celery, red onion, and chopped herbs.
Mix gently until well combined.
Taste and adjust seasonings as needed.
Cover and refrigerate at least 1 hour to let flavors blend.
Serve chilled on sandwiches, crackers, salads, or wraps.
Store leftovers in airtight containers.
Enjoy within 2–3 days for the best flavor.

Creamy Crab Seafood Salad

A refreshing and creamy seafood salad made with tender crab, lemony dressing, herbs, and crunchy vegetables. Perfect for sandwiches, salads, and summer meals.

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Prep Time 15

Total Time 15

Servings: 6 servings

Course: Lunch, Salad

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

Salad

1 lb lump crab meat or imitation crab, chopped
0.5 cup mayonnaise
0.25 cup sour cream
1 tbsp Dijon mustard
2 tbsp lemon juice
1 celery stalk, finely diced
2 tbsp red onion, minced
1 tbsp fresh dill or chives, chopped
0.5 tsp Old Bay seasoning
0.25 tsp garlic powder
salt and pepper to taste

Equipment

Mixing bowl
Cutting board
Knife

Method

Whisk mayonnaise, sour cream, Dijon mustard, and lemon juice together.
Season with Old Bay, garlic powder, salt, and pepper.
Fold in crab meat gently.
Add celery, red onion, and herbs.
Chill at least 1 hour before serving.

Notes

Serve chilled for best flavor and texture.

Tips & Tricks

Use lump crab for luxury, imitation crab for a budget-friendly version.
For ultra-creamy texture, add 1 extra tablespoon of sour cream.
Chop ingredients finely so every bite is evenly creamy.
Chill before serving — this makes a huge difference.

Variations

Spicy Crab Salad: Add diced jalapeño or 1 teaspoon sriracha.
Mediterranean Style: Add cucumbers, dill, and olive oil.
Keto Version: Serve inside avocado halves or lettuce leaves.
Classic Deli Style: Add sweet relish or diced pickles.

Serving Suggestions

Pile into croissants for lunch
Serve in lettuce cups for low-carb meals
Spoon onto crackers as an appetizer
Stuff into tomatoes or avocados
Make seafood salad sandwiches or sliders

Storage Information

Keeps 2–3 days in the refrigerator.
Do not freeze — the texture will break.
Stir before serving to refresh the creaminess.

FAQ

Can I use imitation crab?
Yes — it works wonderfully and stays tender and sweet.

Can I make this ahead?
Absolutely — it tastes best after chilling for an hour.

Can I add shrimp?
Yes! Fold in ½ cup cooked chopped shrimp.

History / Fun Facts

Seafood salads gained popularity in American delis in the mid-1900s as a luxurious chilled lunch option. Combining creamy dressings with seafood became a trend in coastal regions, later spreading across the country. Today, crab salad stands as one of the most nostalgic deli classics — simple, delicious, and timeless.

Creamy Crab Seafood Salad – A Cool, Refreshing, Coastal-Style Dish Perfect for Lunch, Parties, and Summertime Meals