I developed this recipe during my externship in culinary school. It's perfect for the warmer days of the year because it doesn't require turning on the stove. It's crisp, refreshing, and easy to prepare. It can be prepared ahead of time and stored in the fridge for the flavors to develop. It's versatile and can be served as an appetizer or light lunch. Try it, you will love it, and I would appreciate your valuable feedback if you do. Enjoy!
Recipe For: Herb Citrus Crab Salad
Yield: 4 - 3 oz servings
Author: Margarita Alva
Ingredients: Amounts:
Imitation Crab Flakes 12 oz
Romaine Lettuce 1 Heart
Mayonnaise ¼ c
Spicy Brown Mustard 2 tsp
Lemon (juice & zest) 1
Green Onions 2
Celery 1 stalk
Banana Peppers 1 Tbsp
Pickle Relish 1 Tbsp
Fresh Parsley 2 Tbsp
Fresh Dill 2 Tbsp
Capers 1 Tbsp
Garlic 1 clove
Granulated Sugar 1 tsp
Black Pepper 1 tsp
Sea Salt To taste
Method of Preparation:
Separate, wash, drain the lettuce leaves and refrigerate until ready to serve. Zest and juice the lemon. Grate the garlic clove and roughly shred the crab flakes. Finely chop the green onions, celery, banana peppers, dill, and the parsley. In a medium size bowl, add the mayonnaise, mustard, lemon zest and juice, garlic, green onions, celery, peppers, relish, dill, parsley, sugar, pepper, and mix well to combine. Add the crab and toss until well coated. Cover the bowl and refrigerate the salad for at least 1 hour or overnight for the flavors to combine and develop well. To serve, spoon 2-3 tablespoons of the salad on top of a lettuce leaf.
Substitutions & Serving Suggestions:
The crab can be substituted for cooked baby shrimp, tuna, or salmon. The romaine lettuce can be substituted for iceberg or butter lettuce. The salad can also be served on crostini, crackers, or dinner rolls.
Comments