1Combine 2 cups of Hellmann's mayonnaise, 1 tablespoon of freshly ground black pepper, 0.5 teaspoon of salt, the juice of a lemon, 1 tablespoon of Pat in the Pot Cajun garlic seasoning, and 0.5 tablespoon of Old Bay seasoning in a bowl.
2Combine 2 cups of Hellmann's mayonnaise, 1 tablespoon of freshly ground black pepper, 0.5 teaspoon of salt, the juice of a lemon, 1 tablespoon of Pat in the Pot Cajun garlic seasoning, and 0.5 tablespoon of Old Bay seasoning in a bowl.
3Combine 2 cups of Hellmann's mayonnaise, 1 tablespoon of freshly ground black pepper, 0.5 teaspoon of salt, the juice of a lemon, 1 tablespoon of Pat in the Pot Cajun garlic seasoning, and 0.5 tablespoon of Old Bay seasoning in a bowl.
4Mix the ingredients thoroughly.
5Mix the ingredients thoroughly.
6Mix the ingredients thoroughly.
7Break up the surimi flake style into thick chunks and add to the mixture.
8Break up the surimi flake style into thick chunks and add to the mixture.
9Break up the surimi flake style into thick chunks and add to the mixture.
10Add 1 cup of celery and 0.5 cup of purple or red onion to the bowl.
11Add 1 cup of celery and 0.5 cup of purple or red onion to the bowl.
12Add 1 cup of celery and 0.5 cup of purple or red onion to the bowl.
13Mix all ingredients well.
14Mix all ingredients well.
15Mix all ingredients well.
16If the mixture is not moist enough, add an additional 0.5 cup of mayonnaise.
17If the mixture is not moist enough, add an additional 0.5 cup of mayonnaise.
18If the mixture is not moist enough, add an additional 0.5 cup of mayonnaise.
19Add 1 teaspoon of sugar to the mixture and mix thoroughly.
20Add 1 teaspoon of sugar to the mixture and mix thoroughly.
21Add 1 teaspoon of sugar to the mixture and mix thoroughly.
22Place the crab salad in the fridge for about 30 minutes to an hour to chill.
23Place the crab salad in the fridge for about 30 minutes to an hour to chill.
24Place the crab salad in the fridge for about 30 minutes to an hour to chill.
25Serve the chilled crab salad, preferably with saltine crackers.
26Serve the chilled crab salad, preferably with saltine crackers.
27Serve the chilled crab salad, preferably with saltine crackers.
Ingredients
serimi flake style
serimi flake style
serimi flake style
2.5 cups Hellmann's mayonnaise
2.5 cups Hellmann's mayonnaise
2.5 cups Hellmann's mayonnaise
1 tablespoon freshly ground black pepper
1 tablespoon freshly ground black pepper
1 tablespoon freshly ground black pepper
0.5 teaspoon salt
0.5 teaspoon salt
0.5 teaspoon salt
juice of a lemon
juice of a lemon
juice of a lemon
1 tablespoon Pat in the Pot Cajun garlic seasoning
1 tablespoon Pat in the Pot Cajun garlic seasoning
1 tablespoon Pat in the Pot Cajun garlic seasoning
0.5 tablespoon Old Bay seasoning
0.5 tablespoon Old Bay seasoning
0.5 tablespoon Old Bay seasoning
1 cup celery
1 cup celery
1 cup celery
0.5 cup purple or red onion
0.5 cup purple or red onion
0.5 cup purple or red onion
1 teaspoon sugar
1 teaspoon sugar
1 teaspoon sugar
Equipment
bowlspoon
Tips
Break the surimi into thick chunks.
Ensure the crab salad is moist enough; add more mayonnaise if needed.
The teaspoon of sugar helps balance the flavors and adds a hint of sweetness.
Chill the crab salad in the fridge for 30 minutes to an hour for best taste and consistency.