This salad calls to me. The moment I think of it, the cravings begin. It is light and flavorful… truly a treat. We used to make a mayonnaise-based dressing, but it was loaded with calories and not as creamy as I would like. Substituting yogurt for most of the mayo was a perfect solution.
To dress it up for guests, serve it over a big fan of lettuce and top with angle sliced chives. Add your favorite crackers off to the side. We like water crackers… white or wheat.
Crab Meat Salad Recipe
|WHAT YOU NEED||WHAT TO DO||WHY|
||Dressing: Whisk all together in a 3-quart bowl until smooth (15-30 seconds).||A small addition of celery seed adds depth of flavor.|
||Flake crab meat by hand. Start by cutting sticks into 1-inch pieces on the diagonal; rub between your fingers to separate the layers. Add to dressing along with the remaining ingredients. Fold with a flexible silicone spatula. Cover and chill 1-2 hours before serving.||Moderate flaking is attractive. I like imitation crab meat for this dish because of its vivid color and distinct tangy flavor. Seeding cherry tomatoes minimizes salad discoloration. A silicone spatula is gentle on the crab meat during folding.|