Crab Salad Recipes

This light and crunchy crab-alternative salad is great for sandwiches and salads. For a low-carb alternative to bread, a romaine leaf tastes great as a wrap.

Imitation crab meat and mini shrimp make for a wonderful pasta salad that everyone loves!

This creamy pasta salad is always a must at family gatherings. It is simple to make because there are only a few ingredients.

Cucumbers and seafood, lightly pickled in rice vinegar, make up this cool and tasty salad that makes a perfect side dish or appetizer. Rice vinegar is an Asian-style vinegar that is milder than distilled or balsamic. Serve with steamed white rice and a cup of fresh green tea.

This creamy and colorful salad is inexpensive and flavorful. Seashell macaroni and crab meat are dotted with a delicious blend of herbs, green pepper, olives, radishes, tomato and celery. If you don't have celery on hand, just substitute some celery seed instead for flavor!

A cool main dish seafood salad for hot summer days using small salad shrimp and either imitation or real crabmeat.

This recipe is so simple and tastes just like the 'deli' style. The carrot adds just the right flavor.

This is great to splurge on for special occasions. It has earned me so many compliments! I know you will enjoy it too.

A delicious, light, spicy salad, excellent for summer cooking! A perfect side to any grilled Asian-style dishes. Wasabi paste may be used instead of the powder if it is more convenient. If you discover you have made the dressing too spicy, adjust by adding more mayonnaise.

We love crab meat and this is a wonderful crab salad for summer. Easy to make.

A fluffy seafood-potato salad which can be served anytime. This is a fancy version of the salad that's on every respectable plate lunch in Hawaii. Feel free to substitute a can of tuna, a can of baby shrimp, or 1/2 lb. of shredded imitation crabmeat for the real stuff. Note: Most potato salads in Hawaii do not include mustard

Summer is the season for salads, and this delicious pasta salad can be served at room temperature, or well chilled. Serve for brunch on a bed of lettuce with some crusty bread and fruit on the side. The recipe also works well for a summer potluck. Store leftovers in the fridge and portion out for an easy lunch on the go.

Imitation crab, peas and bacon blend beautifully in this salad. A great salad to use for any holiday dinner or just for a spring salad.

Crab cakes with an Asian twist. Delicious served on arugula or your favorite greens. Warm cakes will wilt greens. Drizzle with sauce and a pinch of salt. Sprinkle with sesame seeds for garnish. Another option would be to make these as bite-size cakes and serve as an appetizer.

Light and refreshing salad. Very exotic blend of flavors.

A restaurant quality seafood salad--no pasta, just veggies and whatever seafood you choose to add. This is a basic recipe; feel free to add your own spin (shredded carrots, diced green or red peppers, red cabbage, seasonings).

If you like California rolls but don't want to go through the trouble of rolling your own sushi, this recipe is for you.

This is a cool summertime salad, great for cook-outs, family reunions, or parties. You can also make your own variations, by adding more, less, or different ingredients, seasonings, or seafood. This variation is a favorite of my family.

My boyfriend makes me this breakfast in bed at least twice a week! If you're in the mood for spicy, I like add 1/2 teaspoon Sriracha chili sauce.

I have made this for over 20 years--people still always ask me to make it! I vary it a little and it still tastes new.

Black olives marry with the seafood fantastically, the unique dressing dazzles, and cheese pleases everyone.

Barilla® elbow noodles, Hellman's® mayonnaise, frozen peas, imitation crab, and mild Cheddar cheese make for a quick and delicious cold salad that is sure to be a hit at parties!

A classic Russian salad with rice, corn, imitation crab, hard-boiled eggs, and pickles served with garlicky mayonnaise and dill. A great way to use up leftover rice.

A great, refreshing lunch on a hot day. Serve on buns or atop shredded lettuce.