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Mel's Crab Salad Recipe

Recipe by: Melissa Goff

"I tried for years to duplicate the crab salad that was made in the seafood market i used to work for, but never could. However, I came up with this one and prefer it a whole lot more. My daughter will hide with the batch I make and eat it all. She doesn't like to share. Serve with club-style crackers."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In8 h 15 m
  • 1Gently mix flaked imitation crab, celery, ranch dressing, mayonnaise, sugar, and parsley in a salad bowl until thoroughly combined. Refrigerate overnight, stirring occasionally. Stir again just before serving.
Footnotes
  • Cook's Note:
  • It's really a simple recipe; the only time that is long is the separating of the crab meat. Other then that, it's a quick fix.
Ingredients
  • 8 servings
  • 165 cals
  • 1 pound imitation crabmeat, flaked
  • 1/2 cup finely chopped celery, or more to taste
  • 1/2 cup reduced-fat ranch dressing (such as Hidden Valley Ranch® LIght)
  • 1/3 cup mayonnaise (such as Hellmann's®/Best Foods®)
  • 1 tablespoon white sugar
  • 1 teaspoon minced fresh parsley
Nutrition

Amount per serving ( 5 total)

  • Calories:
    165
    8%
  • Fat:
    11
    17%
  • Carbs:
    12.2
    4%
  • Protein:
    4.6
    9%
  • Cholesterol:
    19
    6%

Based on a 2,000 calorie diet

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