Ingredients:

  • 1 lb (450g) imitation crab meat, finely chopped or shredded
  • 2 stalks (60g) celery, finely diced
  • ¼ cup (40g) red onion, minced
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 tbsp (5g) fresh dill, chopped
  • ½ cup (120g) plain Greek yogurt
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) Dijon mustard
  • ½ tsp (2g) garlic powder
  • ¼ tsp (1.5g) salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. Finely dice the celery and red onion into uniform, small pieces. Chop the imitation crab into approximately ¼ inch pieces or shred it using two forks. Place the crab, celery, and onion in a large mixing bowl.
  2. In a separate small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and pepper until the mixture is smooth and the mustard is fully integrated.
  3. Pour the dressing over the crab mixture. Use a rubber spatula to gently fold the ingredients together until the crab is evenly coated.
  4. Refrigerate the salad for 30 minutes to allow the flavors to meld before serving.