Crab Salad

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.

Prep Time:

15 mins

Additional Time:

8 hrs

Total Time:

8 hrs 15 mins

Servings:

4

Ingredients

• 1 pound imitation crabmeat, flaked
• ½ cup finely chopped celery, or more to taste
• ½ cup reduced-fat ranch dressing
• ⅓ cup mayonnaise
• 1 tablespoon white sugar, or to taste
• 1 teaspoon minced fresh parsley

Directions

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

calories331
total fat 22g
saturated fat 3g
cholesterol 38mg
sodium 1374mg
total carbohydrate 24g
dietary fiber 1g
protein 9g
vitamin c 1mg
calcium 30mg
iron 1mg
potassium 185mg