Ingredients
- 1 lb (450g) imitation krab meat (aka kani or surimi), drained and flaked
- ½ cup celery, finely minced (~2–3 stalks)
- ¼ cup shallot, finely minced (~1 small shallot)
- ½ cup mayonnaise (full-fat recommended for creaminess)
- ½ tsp paprika (smoked or sweet—your choice)
- ½ tsp dried dill (or 1 tbsp fresh dill, chopped)
- ¼ tsp Kosher salt
- ¼ tsp coarse ground black pepper
Optional Add-Ins:
- 1 tbsp fresh lemon juice (for brightness)
- 1 tsp Dijon mustard (for tang)
- ½ tsp Old Bay seasoning (for a Chesapeake twist)
- A few drops of hot sauce (for heat)
Step-by-Step Instructions
1. Flake the Krab Meat
- Open the package and drain any liquid.
- Use your fingers or a fork to gently flake the krab into bite-sized pieces.
Avoid over-chopping—it should stay slightly chunky.
2. Chop the Veggies
- Finely mince celery and shallot to ensure even distribution and a balanced texture.
3. Mix Gently
In a large mixing bowl:
- Add flaked krab, celery, shallot, mayo, paprika, dill, salt, and pepper.
- Fold everything together with a spatula or spoon until just combined.
Do not overmix —you don’t want to break down the krab too much.
4. Chill to Let Flavors Meld
- Cover the bowl with plastic wrap or transfer to an airtight container.
- Refrigerate at least 1 hour, preferably 2 hours, to allow flavors to deepen and ingredients to chill thoroughly.
