Recipes Salad Seafood Salad Recipes Crab Salad Recipes Mel's Crab Salad 4.6 (230) 187 Reviews 32 Photos I came up with this easy crab salad recipe after trying for years to duplicate one made at a seafood market where I used to work. This isn't the same, but I actually like it better. It's so easy to make — the most time-consuming part is separating the crabmeat. When I make it, my daughter takes the whole batch and hides so she can eat it all. Serve with club-style crackers. Recipe by Melissa Goff Updated on November 16, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 32 32 32 32 Prep Time: 15 mins Additional Time: 8 hrs Total Time: 8 hrs 15 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 pound imitation crabmeat, flaked ½ cup finely chopped celery, or more to taste ½ cup reduced-fat ranch dressing ⅓ cup mayonnaise 1 tablespoon white sugar 1 teaspoon minced fresh parsley Directions Gently mix crabmeat, celery, ranch, mayonnaise, sugar, and parsley in a salad bowl until thoroughly combined. Refrigerate, stirring occasionally, for 8 hours to overnight. Stir again just before serving. I Made It Print Nutrition Facts (per serving) 331 Calories 22g Fat 24g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 331 % Daily Value * Total Fat 22g 28% Saturated Fat 3g 15% Cholesterol 38mg 13% Sodium 1374mg 60% Total Carbohydrate 24g 9% Dietary Fiber 1g 3% Protein 9g Vitamin C 1mg 5% Calcium 30mg 2% Iron 1mg 3% Potassium 185mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved