Creamy Crab Salad

Course: Salad, Side Dish

Cuisine: North American

Prep Time: 15

Total Time: 15

Servings: servings

Calories: 376kcal

Author: Lord Byron's Kitchen

This is an imitation crab salad like no other. Loaded with flavour, and some unexpected ingredients, Creamy Crab Salad tastes like first class on a stand-by budget! It's creamy, it's cheesy, and the chives add such a bold and fresh oniony flavour. This ain't your average crab salad!

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Ingredients

2 pounds flaked imitation crab (completely thawed if previously frozen)
1 cup canned corn, drained well
1 cup shredded cheddar cheese
1/2 cup mayonnaise
1 tablespoon grainy mustard
1/4 cup chopped fresh chives
1 teaspoon ground black pepper
1 teaspoon celery salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt

Instructions

Add the mayonnaise, grainy mustard, chives, ground black pepper, celery salt, onion powder, and garlic powder to a bowl. Whisk to combine. Set aside.
Flake the imitation crab into a large bowl.
Add the cheese and corn to the bowl with the crab.
Pour the mayonnaise mixture over the crab, cheese, and corn. Toss gently and coat evenly.
Taste and season with salt if needed.
Transfer to a container with a tight-fitting lid. Refrigerate for at least two hours before serving.
Creamy Crab Salad can be safely stored in the fridge for three days.

Nutrition