Return to Content

Dilled Seafood Salad

Dilled Seafood Salad
0 votes, 0.00 avg. rating (0% score)

Yield: 4 servings

For a refreshing treat on your next summer outing, pack salad and dressing separately in the cooler and toss together just before serving.


  • 8 ounces sugar snap peas, trimmed and cut in half crosswise
  • 12 ounces imitation crabmeat,min bite-size pieces
  • 1/2 medium cucumber, washed, cut in half lengthwise and thinly sliced
  • 1/2 cup thinly sliced celery
  • 1/2 medium red bell pepper, sliced in short thin strips
  • 1 small red onion, cut in half and thinly sliced
  • 2 tablespoons finely snipped fresh dill
  • 1/3 cup bottled ranch dressing
  • 1/3 cup sour cream
  • lettuce leaves


Add sugar snap peas to boiling water. Boil 1 minute until bright green. Drain and plunge into cold water to cool. Drain well, blot away excess moisture, and place in large bowl. Add crabmeat, cucumber, celery, pepper, onion, and dill. Toss gently and chill. (May be refrigerated up to 24 hours before adding dressing and serving.) Combine ranch dressing and sour cream and refrigerate, tightly covered. Just before serving, pour dressing mixture over salad and toss to coat evenly. Mound salad on lettuce-lined serving platter.
Updated Monday, March 24th, 2003
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111