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Dilled Crab Salad

Total Time

Prep: 15 min. + chilling


10 servings

"I love dill, and when it's in season in my garden, I use as much as possible. I also dry some for cooking in winter," says field editor Mary Steiner of West Bend, Wisconsin. The tangy flavor of dill accents her cool and crunchy seafood salad.


  • 2 packages (8 ounces each) flaked imitation crabmeat
  • 3 cups fresh sugar snap peas, halved widthwise
  • 2 medium cucumbers, sliced
  • 1 medium sweet red pepper, julienned
  • 1/2 cup thinly sliced red onion
  • 1/2 cup snipped fresh dill
  • 1/3 cup ranch salad dressing
  • 1/3 cup sour cream
  • 1 teaspoon lemon juice
  • Boston lettuce


  1. In a bowl, combine the crab, peas, cucumbers, red pepper, onion and dill. Combine the dressing, sour cream and lemon juice. Pour over crab mixture and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve on a bed of lettuce.

Nutrition Facts

1 cup: 94 calories, 1g fat (0 saturated fat), 12mg cholesterol, 481mg sodium, 13g carbohydrate (0 sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch.

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