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Creamy Mediterranean crab salad in a white bowl garnished with fresh dill.

Classic Creamy Crab Salad Recipe

A light, Mediterranean-style twist on the classic creamy crab salad. By blending Greek yogurt with traditional mayonnaise and heart-healthy olive oil, we achieve a visually identical deli-style look with a brighter, more nutritious profile. Perfect for sandwiches, lettuce wraps, or as a protein-rich side dish.
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Prep Time 10 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Imitation Crab chopped
  • ½ cup Celery finely diced
  • ¼ cup Red Onion minced
  • ¼ cup Mayonnaise
  • ¼ cup Full-fat Greek Yogurt
  • 1 tbsp Extra-Virgin Olive Oil
  • 1 tbsp Lemon Juice
  • 1 tbsp Fresh Dill
  • Salt & Pepper to taste

Equipment

  • 1 Large Mixing Bowl For combining the crab and vegetables.
  • 1 Small Whisk or Fork Essential for emulsifying the mayonnaise, Greek yogurt, and olive oil into a smooth, glossy dressing.
  • 1 Small Glass Bowl For prepping the dressing separately.
  • 1 Chef's Knife For achieving that fine, professional dice on the celery and onion.
  • 1 Cutting board A stable surface for prepping your fresh ingredients.
  • 1 Silicone Spatula or Large Spoon Best for "folding" the ingredients together gently to keep the crab pieces intact.
  • - Measuring cups and spoons For precise balancing of the lemon juice and olive oil.
  • 1 Airtight Container For the critical 30-minute chilling period in the refrigerator.

Method
 

  1. In a medium bowl, whisk mayonnaise, yogurt, olive oil, and lemon juice until smooth.
  2. In a large bowl, combine crab, celery, and onion.
  3. Pour the dressing over the crab mixture and fold gently.
  4. Stir in fresh dill, salt, and pepper.
  5. Cover and refrigerate for at least 30 minutes before serving.

Notes

  • Pro Tip: Pat the imitation crab thoroughly dry with paper towels before mixing to prevent the dressing from becoming watery.
  • Storage: Keep in an airtight container in the fridge for up to 3–5 days. Do not freeze.
  • Flavor Boost: For the best results, let the salad chill for at least 30 minutes to allow the lemon and dill flavors to fully meld with the crab.