Krab and Tomato Salad

I “acquired” this recipe from a deli I worked at in 1993. I had to adjust it a little to be a “family” size recipe. This is the original recipe or something like it.

1 gallon heavy duty mayonnaise (heart healthy defiantly not)
25 pounds imitation Krab   YES Pounds
10 pounds tomatoes
5 bunches of celery BUNCHES not stalks
20 cucumbers
1 cup deli season mix

Once I down sized this it is perfect for a family dinner or a pot luck item for a neighborhood BBQ. It is delicious on hard rolls or croissants as well as crackers or eaten alone. Leftovers make a great lunch. It is so light and fresh not heavy like what is normally purchased at the deli.

If you have access to fresh crab use it by all means but never used canned.

  • 1 pound frozen imitation Krab
  • 1 cup real mayonnaise (low fat works well but not fat free)
  • 1 pound Roma tomatoes
  • 2 cucumbers
  • 2 stalks celery
  • 1 teaspoon dill weed
  • 1 teaspoon Mrs Dash garlic and herb seasoning
  • ¼ teaspoon onion powder
  • ⅛ teaspoon salt more to taste
  1. Combine mayonnaise, salt, dill, onion powder, Mrs. Dash, mix until well blended
  2. Break krab apart into bite size chunks
  3. Peel cucumbers, cut lengthwise, then sliced, about ¼-1/2 inch thick
  4. Cut celery, slice in half lengthwise, then slice
  5. Cut tomatoes in large bite size chunks
  6. Combine all ingredients in medium bowl
  7. Stir this just to coat vegetables and krab.
  8. Allow to chill for at least 1 hour to allow flavors to marinate
  9. The chunkiness of this salad is what makes it so good. Resist the urge to make this look like chicken salad.
This is very light, the tomato mixed with the mayo and dill make a thin dressing with just the right zest to make your mouth water. It gets better after marinating a few hours.