crab salad recipe
If you are looking for a fresh, delicious and easy-to-make seafood dish, this crab salad recipe is a attempt. The real or duplicate crab is made up with crab meat, crisp vegetables, and a creamy, zesti dressing, this salad is perfect as summer lunch, light dinner, or a party appetizer.
Equipment
- 1 Large mixing bowl
- 1 Small bowl
- 1 Cutting board
- 1 Sharp knife
- 1 Spoon or salad tongs
- 1 Measuring cups and spoons
Ingredients
For the Salad:
- 1 Ib crab meat
- ½ cup celery, finely chopped
- ¼ cup red onion or green onions, finely chopped
- ¼ cup red bell pepper, diced
- 1 cup fresh dill or parsley, chopped
- ½ avocado, cubed
- Lettuce leaves or salad greens
For the Dressing:
- ⅓ cup mayonnaise
- 1 tbsp sour cream or Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- ¼ tbsp garlic powder
- Salt and black pepper
Instructions
- Prepare crab meat:If using real crab: pick up through the meat to remove any shell.If copycat is using crabs: cut or cut into cutting pieces.
- Cut vegetables:Finely celery, onion and bell chili.If you use fresh herbs and avocados, cut them too.
- Dressing:In a small bowl, together until mayonnaise, sour cream, lemon juice, mustard, garlic powder, salt, and black cream until it is smooth and creamy.
- Mix material:In a large mixing bowl, add crab meat and chopped vegetables.Put the dressing over the salad and toss gently until everything is coated equally.
- Let it relax:For better taste, cool the salad in the fridge for 5–10 minutes before serving.
- Service:Serve on your own on your own
Notes
Choose lump crab meat for better taste and a finer texture.
Spice up your salad by adding either paprika or a bit of hot sauce.
Replacing mayonnaise with Greek yogurt will help lower the calorie count.
You can add some crunch to salmon by finishing with chopped cucumber or radish.