I came up with this 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.
Ingredients
-
1 pound imitation crabmeat, flaked
-
½ cup finely chopped celery, or more to taste
-
½ cup reduced-fat ranch dressing
-
â…“ cup mayonnaise
-
1 tablespoon white sugar, or to taste
-
1 teaspoon minced fresh parsley
Description
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.
