Mel's Crab Salad


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.

Prep Time:
15 mins
Additional Time:
8 hrs
Total Time:
8 hrs 15 mins


  • 1 pound imitation crabmeat, flaked

  • ½ cup finely chopped celery, or more to taste

  • ½ cup reduced-fat ranch dressing

  • cup mayonnaise

  • 1 tablespoon white sugar

  • 1 teaspoon minced fresh parsley


  1. 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.

Nutrition Facts (per serving)

331 Calories
22g Fat
24g Carbs
9g Protein
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.

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