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
Contains: Fish (pollock or other whitefish in surimi), eggs (in mayo), soy (in most mayo—use avocado oil-based for soy-free).
Gluten-free option: Use GF-certified surimi and mayo.
Dairy-free, nut-free. Always verify labels—surimi often contains egg white and wheat.
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