Ingredients:

• 24 ounces imitation crab meat (flaked or stick-style, chopped)
• ½ red onion, diced
• 1 stalk celery, diced
• 2 tablespoons fresh chives, chopped (plus extra for garnish)
• ¾ cup mayonnaise (full-fat or low-fat)
• ¼ cup sour cream (or plain Greek yogurt)
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon Old Bay seasoning
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the imitation crab meat, red onion, celery, and chives.
2. In a separate bowl, mix together the mayonnaise, sour cream, lemon juice, Dijon mustard, Old Bay seasoning, salt, and pepper.
3. Pour the creamy dressing over the crab mixture and gently stir to combine.
4. Taste and adjust seasoning with additional salt and pepper, if needed.
5. Serve immediately or refrigerate in an airtight container for up to 2 days.

Jessica’s Notes:

• This salad can be made with real lump crab meat if desired.
• Leftovers can be stored in the fridge for up to 2 days for the best taste.

Nutrition