Crab Meat Salad Recipe-Confident in the Kitchen-Jean Miller

Crab Meat Salad

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Welcome » Crab Meat Salad

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

  • Servings: 4
  • Calories per: 240
  • Active Time: 15 min
  • Total Time: 2 hr
  • Difficulty: Easy
WHAT YOU NEED WHAT TO DO WHY
  • ½ cup yogurt, plain whole milk
  • ¼ cup real mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon ground black pepper
  • ½ teaspoon fine sea salt
  • 1/32 teaspoon celery seed
Dressing: Whisk all together in a 3-quart bowl until smooth (15-30 seconds). A small addition of celery seed adds depth of flavor.
  • 16 ounces imitation crab meat
  • 6-12 cherry tomatoes, seeded and quartered
  • 4 ounces (1 cup) red bell pepper, diced to 1/4 inch
  • 1 ounce (¼ cup) yellow onion, diced to 1/4 inch
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.

 

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