Golden Corral Crab Meat Salad Recipe
you know that crab salad at Golden Corral? Yeah, that one. It’s creamy, it’s yummy, and I just love it so much. I wanted to make it at home. I didn’t have everything, but that’s okay! I used what I had, and it still tasted really good.
Ingredients
- 3 pounds imitation crab meat flake style preferred
- 1 cup chopped celery or substitute with Swiss chard if you’re short!
- 1 cup chopped green onions
- ½ cup diced green bell pepper
- ½ cup mayonnaise
- ½ cup ranch dressing
- Black pepper to taste
Instructions
- Begin by placing the imitation crab meat into a large mixing bowl. If you’re using the flake-style variety (like I did), it’ll already be in chunks. I like to break it up a bit more with my hands or a fork to get it into shreds-it gives a better texture, but this is totally up to your preference.
- Dice your celery, green onions, and green bell pepper. If you’re low on celery, a few finely chopped pieces of Swiss chard make a great backup. Add all the vegetables to the bowl with the crab.
- Add the mayonnaise and ranch dressing to the bowl. Stir well to combine, ensuring every bite is coated with that creamy, savory goodness. Give it a taste and season with a bit of black pepper.
- If the salad feels too thick or dry, feel free to add a bit more mayo or ranch to loosen it up. The texture should be creamy but not runny.
- This salad is best served cold. Let it chill in the fridge for at least 30 minutes before serving-though I recommend making it a few hours ahead or even the night before. The longer it sits, the more the flavors meld together beautifully.
Video
Notes
Store Golden Corral crab meat salad in an airtight container in the refrigerator for up to 3 days. For best flavor, stir before serving. This salad is best enjoyed cold, so reheating is not recommended. If needed, let it sit at room temperature for 10–15 minutes before eating to slightly soften the dressing and enhance flavor.