I tried for years to duplicate the crab salad that was made in the seafood market i used to work for, but never could. However, I came up with this one and prefer it a whole lot more. My daughter will hide with the batch I make and eat it all. She doesn’t like to share. Serve with club-style crackers.
Gently mix flaked imitation crab, celery, ranch dressing, mayonnaise, sugar, and parsley in a salad bowl until thoroughly combined. Refrigerate overnight, stirring occasionally. Stir again just before serving.
Per Serving: 165 calories; protein 4.6g; carbohydrates 12.2g; fat 11g; cholesterol 19mg; sodium 686.8mg.