Herb Citrus Crab Salad

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.