Keeps well, covered, in fridge up to 3 days—but corn and celery soften slightly over time. For best texture, add them after 24 hours if making ahead.

Freeze not recommended—mayo breaks and crab becomes rubbery.

Prep dressing and chop veggies 1 day ahead; combine with crab 1–2 hours before serving.

Frequently Asked Questions

Can I use real crab?

Absolutely! Substitute 12 oz lump crab meat (pasteurized, not canned). Fold very gently, and reduce salt by half.

Is imitation crab gluten-free?

Most brands contain wheat—check labels. Trans-Ocean and Louis Kemp offer certified GF options.

Why is my salad watery?

Likely causes: undrained corn, wet crab (pat dry with paper towels), or skipping the chill time. Always drain and chill.

Allergy Information