✔ Updated · 32 easy ideas: salads, dips, sushi + dinners
Got a pack of imitation crab in the fridge? Good news: it is cheap, fully cooked and ready for 32 easy recipes, from creamy crab salad to cheesy hot crab dip.
The best imitation crab recipes are classic crab salad, hot crab dip, crab rangoon, California rolls, kani salad, seafood macaroni salad, crab cakes and crab Alfredo. Because imitation crab is already cooked, it is perfect for no-cook salads and dips; in hot dishes, add it at the end and just warm it through so it stays tender.
- No-cook: crab salad, kani salad, California rolls.
- Party food: hot crab dip, crab rangoon, stuffed mushrooms.
- Dinner: crab cakes, crab Alfredo, seafood enchiladas.
- Tip: add it last in hot dishes so it doesn't turn rubbery.
Imitation Crab Salads
1. Classic Crab Salad
Creamy, crunchy and ready in 10 minutes. Pile it on crackers, in a croissant or over lettuce.
How: Chop 8 oz imitation crab; mix with 1/3 cup mayo, diced celery, green onion, lemon juice and a pinch of Old Bay.
2. Golden Corral-Style Seafood Salad
A copycat of the buffet favorite: shredded crab in a sweet, tangy dressing with celery and onion.
How: Toss shredded imitation crab with mayo, a little sugar, celery, red onion and lemon. Chill 1 hour.
3. Seafood Macaroni Salad
Elbow pasta, crab, peas and a creamy dressing. Built for picnics and potlucks.
How: Cook and cool 8 oz elbows; fold in 8 oz chopped crab, peas, celery, mayo, mustard and a splash of pickle juice.
4. Kani Salad
The Japanese restaurant classic: shredded crab sticks, cucumber and mango in spicy mayo.
How: Shred crab sticks by hand; toss with julienned cucumber, mango, Kewpie-style mayo, sriracha and panko or tempura flakes.
5. Crab Pasta Salad
Rotini, crab, cherry tomatoes and feta in a light lemon vinaigrette. A fresher take than the mayo kind.
How: Toss cooled pasta with chopped crab, tomatoes, cucumber, feta, olive oil, lemon and dill.
6. Crab-Stuffed Avocados
Halved avocados filled with lemony crab salad. A light lunch that looks restaurant-pretty.
How: Fill avocado halves with crab salad made with Greek yogurt, lime and cilantro.
7. Crab Cucumber Bites
Thick cucumber slices topped with crab salad and a sprinkle of everything bagel seasoning.
How: Slice cucumbers 1/2 inch thick, top with a spoonful of crab salad and garnish.
Imitation Crab Dips and Appetizers
8. Hot Crab Dip
Bubbling, cheesy and creamy. Make it up to 2 days ahead and bake before guests arrive.
How: Mix cream cheese, sour cream, mayo, crab, Parmesan, garlic and Old Bay; bake at 375°F for 20 to 25 minutes.
9. Crab Rangoon
Crispy wontons filled with crab and cream cheese. Fry them or bake them for an easier version.
How: Fill wonton wrappers with crab, cream cheese and green onion; seal and fry at 350°F or bake at 400°F until golden.
10. Crab Canapés
Little toasts or crackers piled with crab salad. Quick, elegant party food.
How: Top toasted baguette slices or crackers with crab salad and chives.
11. Crab Fondue
A cheesy crab dip kept warm in a fondue pot for dunking bread, veggies and pretzels.
How: Melt cream cheese and Gruyère with a splash of milk; stir in chopped crab and keep warm.
12. Crab-Stuffed Mushrooms
Mushroom caps filled with a cheesy crab stuffing and baked until golden.
How: Fill cremini caps with crab, cream cheese, breadcrumbs and Parmesan; bake at 375°F about 20 minutes.
13. Buffalo Crab Dip
All the tang of buffalo chicken dip, made with crab. Serve with celery and chips.
How: Mix cream cheese, ranch, hot sauce, crab and cheddar; bake until bubbling.
14. Crab Rangoon Dip
All the flavor of crab rangoon in a scoopable dip with sweet chili sauce on top.
How: Bake cream cheese, crab, green onion and mozzarella; drizzle with sweet chili sauce and serve with wonton chips.
15. Crab Deviled Eggs
Classic deviled eggs topped with a little crab salad and a dusting of paprika.
How: Make your usual deviled eggs and top each with a spoonful of finely chopped crab salad.
Imitation Crab Sushi and Asian-Inspired Dishes
16. California Rolls
Imitation crab is the classic filling in California rolls, with avocado and cucumber.
How: Spread sushi rice on nori, flip, add crab, avocado and cucumber, then roll and slice.
17. Crab Sushi Bake
All the flavor of a sushi roll baked in a dish and scooped onto nori squares.
How: Layer seasoned rice with a crab, cream cheese and spicy mayo topping; bake at 400°F for 15 minutes.
18. Chinese Buffet-Style Crab
Inspired by the buffet favorite: crab sticks baked in a buttery, cheesy, garlicky sauce.
How: Toss crab sticks with butter, garlic, mayo and cheese; bake until golden on top.
19. Crab Fried Rice
Day-old rice, egg, peas and crab tossed in a hot pan. Dinner in 15 minutes.
How: Stir-fry rice with egg, peas, green onion and soy sauce; add crab at the end to warm through.
20. Crab and Egg Drop Soup
Silky egg ribbons and flakes of crab in a gingery broth. Comforting and quick.
How: Simmer chicken broth with ginger, thicken lightly with cornstarch, swirl in beaten egg, then add crab.
Imitation Crab Dinners
21. Crab Cakes
Golden outside and tender inside. Imitation crab keeps them budget-friendly for a crowd.
How: Mix crab, egg, mayo, mustard and breadcrumbs; shape, chill 30 minutes, then pan-fry until golden.
22. Crab Alfredo
Creamy fettuccine Alfredo with tender flakes of crab. Rich, cozy and on the table in 20 minutes.
How: Toss hot fettuccine with Alfredo sauce and warmed crab; finish with parsley and black pepper.
23. Crab and Shrimp Pasta
A garlicky seafood pasta with shrimp and crab in a lemony butter sauce.
How: Sauté shrimp in garlic butter, add crab, lemon and pasta water, then toss with linguine.
24. Crab Casserole
A cheesy, creamy seafood bake with a crunchy cracker topping.
How: Combine crab, cooked pasta or rice, a creamy sauce and cheese; top with crushed crackers and bake.
25. Crab Quiche
Eggs, cream, Swiss cheese and crab in a flaky crust. Great for brunch or dinner.
How: Whisk 3 eggs with 3/4 cup cream; add crab, cooked onion and cheese; bake at 375°F until just set.
26. Crab-Stuffed Salmon
Salmon fillets filled with a creamy crab stuffing. Looks special, cooks in about 20 minutes.
How: Cut a pocket in salmon, fill with crab and cream cheese, and bake at 400°F until the salmon reaches 145°F.
27. Seafood Enchiladas
Tortillas rolled around crab and cheese, baked in a creamy white sauce.
How: Fill tortillas with crab, Monterey Jack and green chiles; cover with a sour cream sauce and bake.
28. Crab Melts
Open-faced English muffins topped with crab salad and melted cheddar.
How: Spread crab salad on English muffin halves, top with cheese and broil until bubbly.
29. Lobster-Style Crab Rolls
Buttery toasted rolls filled with a lemony, lobster-roll-style crab salad.
How: Toss crab with a little mayo, lemon and chives; pile into butter-toasted split-top buns.
30. Crab Mac and Cheese
Creamy baked mac and cheese with flakes of crab and a crunchy topping.
How: Fold chopped crab into your cheese sauce before baking; top with buttered breadcrumbs.
Imitation Crab Soups
31. Crab Bisque
Creamy, velvety and a little luxurious. Serve with crusty bread.
How: Simmer onion, celery, tomato paste and broth; blend, add cream and crab, and warm through.
32. Crab and Corn Chowder
A thick, chunky chowder with potatoes, sweet corn and crab.
How: Cook bacon, onion and potatoes in broth until tender; add corn, milk and crab and simmer gently.
What Is Imitation Crab?
Imitation crab (also sold as krab, crab sticks or surimi) is made from mild white fish, usually Alaska pollock, that is minced, seasoned and shaped to look and taste like crab. It is fully cooked, so you can eat it straight from the pack, which is why it shines in salads, dips and sushi.
Check the label if you cook for someone with allergies: many brands contain wheat, egg or soy, and some include a little real crab extract.
Tips for Cooking with Imitation Crab
- Shred, don't chop, for salads. Pulling crab sticks apart by hand gives those long, delicate strands that look like real crab.
- Add it last. It is already cooked, so in pasta, fried rice and soups just warm it through for 1 to 2 minutes. Overcooked, it turns rubbery.
- Season boldly. Old Bay, lemon, dill and a dash of hot sauce turn a mild crab salad into something you'll want to eat straight from the bowl. Taste as you go!
- Flake vs leg style. Flake style is best for salads and dips; leg style for sushi, kani salad and anywhere you want neat shapes.
How to Store Imitation Crab
Keep imitation crab in the fridge and follow the use-by date on unopened packs. Once opened, use it within about 3 days. Crab salads and dips with mayo should be eaten within 3 to 4 days and not left out for more than 2 hours. You can freeze imitation crab, though the texture gets a little softer, so frozen crab is best in cooked dishes.
More Seafood Ideas
Making crab cakes? Here's what to serve with crab cakes. Love sushi night? See what to serve with sushi, our dynamite sushi roll and spicy salmon sushi bake. For more seafood, browse our shrimp recipes and lobster rangoon.
Frequently Asked Questions
What can I make with imitation crab meat?
You can make crab salad, hot crab dip, crab rangoon, California rolls, kani salad, seafood macaroni salad, crab cakes, crab Alfredo, seafood enchiladas, crab bisque and more. Imitation crab is fully cooked, so it works in both no-cook dishes and hot recipes.
Is imitation crab already cooked?
Yes. Imitation crab is made from cooked fish paste (surimi), so it is safe to eat straight from the package. In hot dishes, add it near the end and warm it for a minute or two; long cooking makes it rubbery.
What is imitation crab made of?
Imitation crab is made mostly from surimi, a paste of mild white fish such as Alaska pollock, mixed with starch, egg white, sugar, salt and flavorings, then shaped and colored to look like crab. Many brands contain wheat, egg or soy, so check the label for allergies.
How long does imitation crab last in the fridge?
Unopened imitation crab keeps until the use-by date on the package. Once opened, use it within about 3 days. Crab salads and dips made with mayonnaise should be eaten within 3 to 4 days and kept chilled.
Can you use imitation crab instead of real crab?
Yes, in most recipes. Imitation crab works well in salads, dips, sushi, pasta and casseroles, and costs much less than real crab. It is sweeter and softer, so it is less suited to dishes where crab is the star, like steamed crab legs.
