I came up with this crab salad recipe after trying for years to duplicate one made at a seafood market where I used to work. This isn't the same, but I actually like it better. It's so easy to make — the most time-consuming part is separating the crabmeat. When I make it, my daughter takes the whole batch and hides so she can eat it all. Serve with club-style crackers.
For an elevated experience, consider using fresh lump crabmeat instead of imitation, though ensure thorough flaking. A squeeze of fresh lemon juice or a pinch of Old Bay seasoning will significantly brighten and enhance the seafood notes. For added texture and a delicate bite, incorporate finely diced red onion or water chestnuts. Adjust sugar sparingly, tasting as you go, as mayonnaise and ranch dressings vary in sweetness. The overnight refrigeration is crucial; it allows flavors to meld and develop depth, so don't rush this step. Serve chilled, ideally with crisp lettuce cups or toasted brioche for a refined presentation.