16 oz. of flaked style imitation crab meat

1/2 cup of finely diced celery

3 tbsp. of super finely diced red onion

1/2 tsp. of Old Bay seasoning

2 tsp. of fresh lemon juice

1/2 cup of mayonnaise

1 1/2 tbsp. of freshly chopped dill (or 1/2 tsp. of dried dill)

Salt & pepper to your liking


In a large mixing bowl, combine the imitation crab, celery, red onion, Old Bay seasoning, lemon juice, mayonnaise, dill, and a dash of salt and pepper. Gently toss everything until well coated. You can serve it immediately or cover and refrigerate for later use. It stays fresh in the fridge for up to 2 days.

The way you choose to present this salad is totally up to you. Our personal favorites are heaping it on a crunchy baguette with some lettuce or pairing it with crackers. Here are a few other creative serving suggestions for you:

Spoon it into a cup of butter lettuce.

Stir it into pasta for a chilled seafood pasta salad.

Fill baked puff pastry shells with the seafood salad.

Hollow out a ripe tomato and stuff it with the seafood salad.


Old Bay seasoning is a unique flavor, and finding a substitute can be challenging. If you are unable to find Old Bay, you can try to recreate it with a similar spice blend. The exact formula for Old Bay remains a secret, with its 18 ingredients closely guarded. However, I’ve provided a rough recipe that approximates the flavor quite well.

Old Bay Imitation Seasoning

3/4 tbsp. of salt

1 tbsp. of celery seed

2 tsp. of sweet paprika

1 tsp. of dry mustard

1 tsp. of ground ginger

5 bay leaves

1/2 tsp. of smoked paprika

1/2 tsp. of freshly ground black pepper

1/2 tsp. of freshly ground white pepper

1/4 tsp. of crushed red pepper flakes

1/8 tsp. each of ground nutmeg, mace, cardamom, allspice, and cinnamon

1/16 tsp. of ground cloves

Combine all the ingredients and grind them together in a spice or coffee grinder until you achieve a fine powder. Store in an airtight container or spice jar.

Remember: Cooking is a creative process, so feel free to make this recipe your own. Enjoy!

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