Seafood Salad with Imitation Crab

Home » Seafood & Fish » Seafood Salad

A quick and easy seafood salad recipe made with imitation crab that's perfect for sandwiches, rolls or crackers and always a hit! 

Updated 5/22/26

I called my daddy last week and told him I needed some help with a project. I needed some “background boards” to use when taking food photos. I have no idea what the professional term for such things is but it’s a wooden platform you can set your food on to take pictures if you’re so inclined.

I've been trying to step up my photography game a little bit and have been experimenting with lighting and taking photos in places other than my counter (which I’m sure you’re all verrrry familiar with) but that means I need something to set the food on to take the photos.

Daddy suggested we ride “down to the country” which means the land he hunts on out past where we both grew up. He said there was an old farm there with lots of old wood that we could use to make what I was needing. This sounded perfect to me but mostly I just wanted a chance to spend the day with my daddy. Especially if we were going back through my old stomping grounds.

We rode by the house he grew up in and I circled back to take a look at it. It’d been a long time since I’d seen it and I was reminded anew where a strong work ethic and good raising will take you.

My parents now live in a very large, very nice home in a very nice neighborhood in a very nice town.

And this is the house my daddy grew up in. A four-room house with no running water.

What’s even more impressive to me than the significant leap my dad has taken from his humble beginnings, is that when we were there, the only emotion he seemed to be experiencing was joy as he described to me the inside. It was like he was walking through the rooms as they were seventy years ago, outlining for me where everything was. He remembers only a loving home, not the humble shack we were standing in front of. Dang, y’all gonna make me cry!

ANYWAY... we were able to find THE COOLEST stuff! I had a hard time settling on what I wanted. I wanted all of it but knew I was limited on space to store these things so I chose old painted boards in both yellow and red, what we think was once an old desktop and an old white cupboard door.

I dropped daddy and the wood off at his house and not even two hours later he called and said he was on his way to my house – he’d already cut everything and nailed them together into the size I needed. See? Outstanding work ethic.

On to the food!  So, I know some of you are going to turn your nose up to this one because it uses imitation crab {GASP!} but I never have understood why imitation crab got such a bad rep. It’s not crab… right. Got that. But that doesn't mean it’s not yummy. It’s made out of fish. Granted, they process the hang out of and then shape it into the little pieces but hello? What do you think lunchmeat is? When was the last time you saw a square ham or round turkey breast? Same deal, Lucille.

I love to make this stuff to have with crackers, serve on a nice crusty roll or to stuff pita with. If you’re in the habit of making tuna salad for lunches and the like, try this as an alternative. And I've yet to serve it to guests that it didn't all get gobbled up.

I’m going to call this seafood salad because... errrr... I can't call it crab salad. And because I often will chop up leftover steamed or boiled shrimp to add to it. Also because you can use this recipe to make any sort of seafood salad: imitation crab, shrimp, real crab, lobster or any combination of the like.

Recipe for Seafood Salad

Be sure to check out my recipe for Seafood Salad Stuffed Shells too! Individual seafood pasta salad servings made with jumbo pasta shells filled with an easy homemade recipe for seafood salad perfect for entertaining and lunch on the go! 

Seafood Salad with Imitation Crab

Yield: 10 Servings

Author: Mandy Rivers

Prep time: 10 MinTotal time: 10 Min

A quick and easy seafood salad recipe made with imitation crab that's perfect for sandwiches, rolls or crackers and always a hit!

Ingredients

• 14 ounces imitation crab
• 1/2 cup mayonnaise
• 1/2 cup finely diced celery
• 1/2 teaspoon Old Bay seasoning
• 1/2 teaspoon dill
• Salt to taste

Instructions

1. Separate crab into individual pieces (only if compressed in package – if not, disregard) then chop into 1/2-inch pieces; add to a medium bowl.
2. Add remaining ingredients then gently stir until well combined.
3. Serve immediately or cover and refrigerate to store.

Notes

• Finely diced scallions are great in this too! Consider adding some or feel free to use in place of the celery.
• If you don't have any Old Bay, I have a recipe for making your own in my post for Maryland-Style Crab Cakes.

https://www.southyourmouth.com/2014/09/seafood-salad.html

Images and text © South Your Mouth LLC 2014

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Pig Pickin’ Pie

Home » Desserts » Pig Pickin’ Pie

A cool and creamy no-bake pineapple pie made like the frosting of a classic Pig Pickin' Cake with a unique butter-crunch crust perfect for the sweet, whipped filling.

Author: Mandy Rivers | Updated: 7/16/26

You know that Mandarin Orange Cake with the whipped pineapple frosting? Most folks here call it Pig Pickin’ Cake but I’ve seen it called Pea Picking, Sunshine and Mandarin Orange cake plenty too.

Folks may disagree on what it’s called but one thing’s the same – everybody LOVES it! Mama calls it “man cake” because she said she’s yet to serve it to any man who didn’t absolutely love it.

I’m addicted to the frosting and every time I make the cake I always save a little bowl of frosting to eat by itself. It’s super light and fluffy and it delicious!

I probably shouldn’t call it frosting because there’s no butter or shortening in it. It’s nothing like the toothache-y sweet, dense frosting traditional cakes are iced with. So if you’re concerned about me sitting down to eat a bowl of it, don’t be!

It’s more like a fluff salad, minus the marshmallows. You know what I mean?? Like Watergate Salad and a hundred others that come to mind that use instant pudding mix and Cool Whip?

Since I love it so much, I got to thinking about making a refrigerated dessert out of just the frosting!

I thought about using graham cracker crumbs to make a crust and then remembered how good the saltine cracker crust is with the Atlantic Beach Pie and had whole other thought… RITZ CRACKERS!

The Atlantic Beach Pie is a sweet-tart pie with a Key Lime Pie vibe so the salty, flaky crust made from saltine crackers is perfect for it. You get a slight “salted rim on your margarita” vibe with the combo.

Since the filling for this isn’t tart but it is sweet enough to stand up to slightly salted crust, I knew a crust made with butter crackers would be perfect!

This turned out way better than I ever imagined! The light, fluffy sweet filling is perfect with the buttery, slightly salty, crunchy cracker crust!

The original cake goes by a lot of names, but since the one I hear the most is “Pig Pickin’ Cake” I’m going to call this Pig Pickin’ Pie!

You can use this recipe to make one 13x9 dessert or 2 standard-sized pies. If you’re taking this somewhere (potluck, church fellowship, picnic or… duh… a pig picking!) a 13x9 might work best. Especially if you have one of those insulated totes made for keeping them cool.

The great thing about making two pies is you can keep one all to yourself and serve or give away the other.

NOTES & TIPS ON PIG PICKIN’ PIE

• Consider garnishing the pies with mandarin oranges like the cakes are traditionally decorated with (I’m kinda kicking myself for not doing that here!)
• You can certainly use 2 ready-made graham cracker crusts or make your own but I reaalllly want you to try it with the ritz crackers someday!
• If you can’t find crushed pineapple in heavy syrup, just use whatever you can find.
• You can use this recipe to make one 13x9 dessert or 2 standard-sized pies.
• You can use sugar-free pudding and/or lite or fat-free Cool Whip if desired.

MORE COOL & CREAMY NO-BAKE DESSERT RECIPES

CHOCOLATE NUTTER BUTTER ICEBOX CAKE - A chocolate layered dessert with peanut butter cookies, whipped cream and peanut butter drizzle like a chocolate peanut butter lasagna!

BLACK FOREST OREO DESSERTA decadent no-bake icebox dessert recipe layered with Oreo cookies, chocolate pudding and cherry pie filling that's super quick and easy to make!

ITALIAN BAKELESS CAKE - A layered dessert with pineapple, vanilla wafers, cool whip, coconut and cherries.

PAULA DEEN’S BANANA PUDDING - The iconic recipe made with cream cheese and butter shortbread cookies that's Not Yo' Mama's Banana Pudding!

Recipe for Pig Pickin’ Pie

Pig Pickin’ Pie

Yield: 2 Pies

Author: Mandy Rivers | South Your Mouth

Prep time: 20 MinTotal time: 20 Min

A cool and creamy no-bake pineapple pie made like the frosting of a classic Pig Pickin' Cake (aka Pea Picking, Mandarin Orange or Sunshine Cake) with a unique butter-crunch crust perfect for the sweet, whipped filling.

Ingredients

Butter-Crunch Crust

• 2 sleeves ritz crackers (approximately 60 crackers)
• 1/2 cup (1 stick) butter
• 1/4 cup sugar

Pineapple Filling

• 1 20-oz. can crushed pineapple in heavy syrup, undrained
• 1 large (6-serving size) box instant vanilla pudding mix
• 1 16-oz. carton Cool Whip, thawed

Instructions

Butter-Crunch Crust

1. Melt butter (microwave or stovetop) then stir in sugar. Set aside while prepping the crackers and pie plates so that the sugar can dissolve into the butter some.
2. Crush crackers into a coarse meal (placing them in a large zip-top back then crushing/rolling with a rolling pin works great).
3. Spray two 9-inch pie plates (not deep dish) with cooking spray.
4. Combine crushed crackers with melted butter/sugar combo then mix until well combined. Press the crumbs firmly into the bottom and up the sides of the prepared pie plates. If using a 13x9 dish, press crumbs onto the bottom only.

Pineapple Filling

1. Combine crushed pineapple (with syrup) and dry pudding mix in a large bowl then stir until mixed well.
2. Mix in half of the Cool Whip until well combined.
3. Fold in remaining Cool Whip then spoon filling evenly into pie crusts.
4. Cover and refrigerate 4-6 hours before serving.

Notes

• Consider garnishing the pies with mandarin oranges like the cakes are traditionally decorated with (I’m kinda kicking myself for not doing that here!)
• You can certainly use 2 ready-made graham cracker crusts or make your own but I reaalllly want you to try it with the ritz crackers someday!
• If you can’t find crushed pineapple in heavy syrup, just use whatever you can find.
• You can use this recipe to make one 13x9 dessert or 2 standard-sized pies.
• You can use sugar-free pudding and/or lite or fat-free Cool Whip if desired.

https://www.southyourmouth.com/2014/09/pig-pickin-pie.html

Images and text © South Your Mouth LLC 2015

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dessert, pie

american, southern

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Chocolate Cobbler

Home » Desserts » Chocolate Cobbler

An easy, homemade chocolate dessert recipe with a warm, decadent chocolate fudge sauce that’s formed under the cake-like top as the cobbler bakes like Molten Lava Cake!

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. 7 REASONS YOU SHOULD TRY IT
3. THE FEW INGREDIENTS NEEDED
4. RECIPE NOTES WORTH READING

There are some recipes that have been around forever because they are good. They’re more than good, they’re practically perfect. They’re iconic.

This is one of those recipes. It goes by several names… Chocolate Pudding Cake, Molten Lava Cake and Hot Fudge Cobbler are a few I’ve heard.

That’s what happens when an old recipe is this good… people like to call it something new to freshen it up (and - dare I say - pretend it’s an original recipe).

The first time I ever made this for the family, I got exactly one little serving and those hoovers I live with sucked the rest of it down before it even cooled to room temperature.

Lesson learned? Make two! I almost always make two of these because it cooks in a smaller 2-quart dish so two easily fit side-by-side in the oven. We will literally knock one out in one setting, so why not go ahead and make two then save one for later??

This is great to bring to a potluck or covered-dish dinner because it doesn't have to be refrigerated and it always elicits ooohs and ahhhhs once someone spoons out that first serving and all that yummy fudgy sauce spills out all over the place!

7 REASONS YOU SHOULD TRY CHOCOLATE COBBLER

1. You likely already have the ingredients on hand.
2. It’s a pretty cool recipe because the second half involves pouring boiling water over the ingredients (like… what?? how does that even work?)
3. It’s SUPER simple to whip up. You won’t need to sift anything or dirty up a bunch of bowls. You don’t even need a mixer. 
4. You won’t need to melt or temper any chocolate – this is made with cocoa powder.
5. It’s amazing hot or cold.
6. It eats JUST like the fancy, complicated Molten Lava Cakes that require ramekins, water baths and melted chocolate.
7. Spooning the hot, fudgy sauce that’s hiding under the cake-like cobbler onto vanilla ice cream is the stuff of dreams!

INGREDIENTS NEEDED FOR CHOCOLATE COBBLER

I list the ingredients separately in the recipe card (base and topping) to make it easy to follow but all you need to make this dessert is:

• Cocoa powder
• Sugar
• All-purpose flour
• Baking powder
• Salt
• Milk
• Butter
• Vanilla extract
• Boiling water

NOTES ON MAKING CHOCOLATE COBBLER

• I prefer to use half boiling water and half hot black coffee when making the topping.
• My original recipe calls for brown sugar in the topping but I’ve been using regular white sugar so long, I’ve updated my recipe to use white sugar. You can use either.
• You can use self-rising flour instead of AP flour, baking powder and salt (add an extra tablespoon of SR flour to the cup).
• There is supposed to be a chocolate lake under the cobbler. Don’t panic if you’re not expecting it, that’s where the magic is.
• This cooks in a 2-quart dish. A standard 13x9 baking dish is 3 quarts so you’ll want to use something smaller. If you’re unsure which pan to use, you can pour 8 cups of water into one and see how it fits. 
• The best way to tell if it’s done is when you can smell it. I find that’s true for most baked desserts. If your sniffer isn’t as fine-tuned as mine, you’ll know it’s done when the top looks uniformly set. When gently shaken, there should still be a little wiggle in the middle.

TWO MORE CHOCOLATE DESSERTS MADE WITH COCOA POWDER

There's a reason this and the two recipes below are so outstanding even though they're made with cocoa powder instead of melted chocolate. Each of these recipes employs the technique of blooming the cocoa powder with boiling liquid. Read more about what that means in the pound cake recipe, where I go into pretty good detail about what it is and why it makes a difference.

CHOCOLATE POUND CAKE - A true southern chocolate pound cake recipe that’s moist and fudgy and packed with rich chocolate flavor. 

THE BEST CHOCOLATE TEXAS SHEET CAKE - A tried-and-true family recipe for velvety tender chocolate cake with old-fashioned cocoa icing poured on while the cake is still warm. 

Recipe for Chocolate Cobbler

Chocolate Cobbler

Yield: 9 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

An easy, homemade chocolate dessert recipe with a warm, decadent chocolate fudge sauce that’s formed under the cake-like top as the cobbler bakes.

Ingredients

Base:

• 3/4 cup sugar
• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/3 cup butter, melted

Topping:

• 1 cup sugar
• 1/4 cup cocoa powder
• Pinch of salt
• 1 1/4 cups boiling water
• 1 teaspoon vanilla extract

Instructions

Make the base:

1. Preheat oven to 350 degrees. Ceramic or glass dishes don't need to be greased. If using a metal pan, spray with cooking spray.
2. Combine sugar, flour, cocoa, baking powder and salt in a mixing bowl then mix well; set aside.
3. Add milk and melted butter to dry ingredients then mix by hand or with an electric mixer set on low until just combined and smooth (some small lumps are OK). Spread mixture into a 2-quart baking dish.

Make the topping:

1. Combine sugar, cocoa and salt in a small bowl then mix well. Sprinkle mixture evenly over base batter.
2. Add vanilla to water then pour water slowly over sugar mixture. Do not stir.

Bake:

1. Bake at 350 degrees for 40-45 minutes or until cobbler is nearly set in the middle. When you can really smell it but there’s still a little bit of wiggle in the very center, it’s ready!
2. Cool 10 minutes then serve warm. Serve with vanilla ice cream for a special treat!

Notes

• I prefer to use half boiling water and half hot black coffee when making the topping.
• You can use self-rising flour instead of AP flour, baking powder and salt. Add an extra tablespoon of SR flour to the cup.
• Any other questions are likely answered in the post above the recipe card.

https://www.southyourmouth.com/2014/09/chocolate-cobbler.html

Images and text © South Your Mouth LLC 2014

chocolate cobbler, molten lava cake. chocolate, cobbler, dessert, easy, sauce, sundae, best, gooey, fudge, lava, cake, molten, recipe, pudding, old fashioned, how to

dessert

american, southern

Keep up with my latest shenanigans by following South Your Mouth!

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