This tuna crab salad is super simple to make, ready in less than 15 minutes, and so delicious. This recipe is delicious with crackers, as a spread, to fill hollowed out tomatoes, on lettuce leaves or as a sandwich. Imitation crab is second best to real crab but this is still super!

How To Make Tuna Crab Salad

Ingredients

• 2 cans solid white tuna, packed in water (5 oz each)
• 1 package imitation lump crab meat (8 oz)
• 3 – 4 tablespoons mayonnaise, more if necessary
• 1 stalk celery, chopped
• 1/2 small onion, chopped
• 1 teaspoon dried dill
• 1 teaspoon Old Bay seasoning
• romaine lettuce leaves
• 4 Kaiser rolls

Directions

1. In a bowl, add both cans of tuna and the package of crab meat. Mix well, breaking up large chunks.
2. Mix in the onion and celery.
3. Add mayonnaise, dill, and Old Bay seasoning. Mix until well blended.
4. Add a few lettuce leaves to each Kaiser roll. Top with a generous amount of the tuna and crab mixture.

Notes

• This is also great as an appetizer on crackers.
• For a change up sandwich try topping with gruyere cheese
• When making a chilled salad like this, always mix up the dressing first to get all of the seasonings blended in. In the case of this crab salad, that’s mayo, celery, old bay seasoning, dried dill, black pepper, and salt.
• Use fresh lump crabmeat for even better flavor and texture. Traditionally, you will probably find crab salad made with imitation crab meat, but I’m a purist when it comes to my seafood and like to use real crab. You can find it in containers in the seafood section of many grocery stores. Canned crab is my preferred substitution because, although it’s processed, it’s still real crabmeat.
• Make it lighter: Use nonfat plain Greek yogurt in place of the mayonnaise.
• Make it spicy: Add some diced jalapenos, hot sauce or a pinch of cayenne pepper.
• Make it Mediterranean: Add a tablespoon or two of well drained capers or some fresh minced parsley and an extra splash of lemon.