Ingredients

1 lb (454 g) high-quality imitation crab meat (look for snow crab style, refrigerated section—not shelf-stable sticks), gently pulled into ½-inch chunks

¾ cup (165 g) full-fat mayonnaise (or quality vegan mayo for plant-based option)

1½ Tbsp fresh lemon juice (about ½ lemon—brightens without overwhelming)

1 tsp Dijon mustard (adds depth and emulsifies the dressing)

½ cup finely diced celery (about 1 large stalk—crucial for crunch)

⅓ cup finely minced red onion (soak in cold water 5 minutes, then drain, to mellow sharpness)

½ cup corn kernels, fresh (blanched 1 min) or thawed frozen or drained canned

¼ tsp freshly ground black pepper

¼ tsp fine sea salt (adjust after chilling—imitation crab is already salty)

1 Tbsp fresh dill, finely chopped (or ½ tsp dried tarragon for French bistro flair)

Optional boosts: 1 tsp Old Bay seasoning, pinch of smoked paprika, or 1 finely chopped dill pickle

Step-by-Step Instructions