There’s nothing quite like a cold salad on a warm spring or sunny day. With Old Father Winter
finally releasing his icy grip we all start thinking of the fun that warm weather brings in. Cookouts
and get-togethers, holidays and foods that bring us all together on those days. Often when I knew
I was going to a get together, I would worry about what kind of food to bring. I didn’t want to bring
the same thing as someone else – and because there are so many in my family that can’t have
certain foods, it was difficult finding something that would keep everyone healthy – and make
them happy.
finally releasing his icy grip we all start thinking of the fun that warm weather brings in. Cookouts
and get-togethers, holidays and foods that bring us all together on those days. Often when I knew
I was going to a get together, I would worry about what kind of food to bring. I didn’t want to bring
the same thing as someone else – and because there are so many in my family that can’t have
certain foods, it was difficult finding something that would keep everyone healthy – and make
them happy.
Traditional macaroni, potato salad and coleslaw are usually the obvious choices when deciding
what dish to bring to a gathering. And honestly, what BBQ or holiday is complete without those
foods? But these being most peoples ‘go-to’ dishes to bring to an event, sometimes we neglect the
idea of different cold salads to don our table.
what dish to bring to a gathering. And honestly, what BBQ or holiday is complete without those
foods? But these being most peoples ‘go-to’ dishes to bring to an event, sometimes we neglect the
idea of different cold salads to don our table.
This simple and cheap crab salad will be the start of the table. It’s a refreshing and affordable
different piece of contribute to that get-together you may have. What sets this crab salad apart is
that doesn’t have that tangy sweet taste. My family and I are not fans of that vinegar-and-sugar
twang that many cold salads have, including traditional coleslaw. However, with how simple this
recipe is, you can easily add that sweetness in there. Not to mention it has a very low carb count,
few calories, and has a good protein value, depending on what kind of crab you use. This yummy
and simple crab-salad can be thrown together in a matter of minutes, it’s low-fat, and best of all,
it costs so little to make that even on a tight budget you can impress your friends and family with
a seafood treat!
Prep Time: 15 minutes
Servings: 8
Ingredients:
1 lb of imitation crab meat
1/4th a lemon
2 celery heart stalks
4-5 green onions (chives)
1/4th teaspoon garlic powder
1/4th teaspoon dried dill
1/4th teaspoon thyme
1/4th teaspoon crushed red peppers
1/4th teaspoon lemon pepper
Salt and Pepper to taste
Instructions:
STEP ONE - GATHER AND PREP
Get all your spices, crab meat, veggies, and the tools you will need. Measuring cup, cutting
board, mixing bowl, 1/4th teaspoon measuring scoop, and something to mix and scrap with.
If you’re anything like me, you like using only the prettiest and freshest veggies. Wash your
lemon, celery and green onions very well. Washing the lemons eliminates the pesticides or
anything that may have gotten on the peel while it was in transit from the orchard to your house
- you never know what kind of germs are on your fruit, so always wash your citrus!
board, mixing bowl, 1/4th teaspoon measuring scoop, and something to mix and scrap with.
If you’re anything like me, you like using only the prettiest and freshest veggies. Wash your
lemon, celery and green onions very well. Washing the lemons eliminates the pesticides or
anything that may have gotten on the peel while it was in transit from the orchard to your house
- you never know what kind of germs are on your fruit, so always wash your citrus!
Cut the roots off of the green onions and then peel the top layers off of the green onions making
sure to get the slimy and husky top layers off. Chop them into small slices so that, going up into
the green stalk. Once you have enough chives for your satisfaction, move them aside on your
cutting board, or throw them in your mixing bowl. Celery has a very powerful flavor, so you’re
going to want your celery very finely diced. I break the white part off of the bottom of the celery
heart with my hands towards the back of the stalk, then pull those annoying unchewable strings
off with it. I trim up the bottom, and cut off any ends that look bad. Then I cut them in half down
their middle long-wise, then dice them into small pieces. Again, set aside, or go ahead and throw
them in the mixing bowl.
sure to get the slimy and husky top layers off. Chop them into small slices so that, going up into
the green stalk. Once you have enough chives for your satisfaction, move them aside on your
cutting board, or throw them in your mixing bowl. Celery has a very powerful flavor, so you’re
going to want your celery very finely diced. I break the white part off of the bottom of the celery
heart with my hands towards the back of the stalk, then pull those annoying unchewable strings
off with it. I trim up the bottom, and cut off any ends that look bad. Then I cut them in half down
their middle long-wise, then dice them into small pieces. Again, set aside, or go ahead and throw
them in the mixing bowl.
STEP TWO - PREPARE YOUR CRAB
Dice or shred your crab meat. I use imitation crab so I use my veggie knife and cut at it as if I am dicing
a vegetable. It doesn’t have to be a specific way, just cut it to your desired chunks. I throw all of the crab
meat on a cutting board, and just sort of hack away at it, and I do not worry about separating the layers
as it comes apart on its own during the mixing process, and it comes apart easier as it’s cut. Again, big
or small chunks is up to you and your preference!
a vegetable. It doesn’t have to be a specific way, just cut it to your desired chunks. I throw all of the crab
meat on a cutting board, and just sort of hack away at it, and I do not worry about separating the layers
as it comes apart on its own during the mixing process, and it comes apart easier as it’s cut. Again, big
or small chunks is up to you and your preference!
STEP THREE - MIX VEGGIES AND CRAB
Optional Step*
So a little secret about me, is I’m a bit OCD with how I cook things. Even with how I mix things.
Most normal people slap everything in a mixing bowl, and stir all the ingredients together when it
comes time to do so. Me being a little bit neurotic with my process, I mix things separately or in steps
to ensure even distribution of ingredients and flavors. Plus I feel it’s less messy and makes things easier.
So at this point, I throw my crab, celery and green onions in my mixing bowl, and mix them together
gently.
Most normal people slap everything in a mixing bowl, and stir all the ingredients together when it
comes time to do so. Me being a little bit neurotic with my process, I mix things separately or in steps
to ensure even distribution of ingredients and flavors. Plus I feel it’s less messy and makes things easier.
So at this point, I throw my crab, celery and green onions in my mixing bowl, and mix them together
gently.
STEP FOUR - THE DRESSING
Now it’s time for what makes a crab salad the real deal - the dressing! Measure out your mayonnaise
into a measuring cup. I use half of a cup. Again, I’m a bit OCD with the mixing, so at this point I leave
the mayo in the measuring cup and simply add my spices and lemon into the measuring cup to stir it in
there. I don’t have a specific measurement of lemon that I use, I simply cut a quarter of the lemon off,
and squeeze it directly into the measuring cup. However some people like their lemon to really stand
out when they make this recipe, so if you like a little more twang, half of the lemon should be more to
your liking. Once I’ve squeezed the lemon juice on top of the lemon, I measure out each of my spices,
putting 1/4th of a teaspoon of each herb, I stir it with a spoon or fork until it’s thoroughly mixed.
into a measuring cup. I use half of a cup. Again, I’m a bit OCD with the mixing, so at this point I leave
the mayo in the measuring cup and simply add my spices and lemon into the measuring cup to stir it in
there. I don’t have a specific measurement of lemon that I use, I simply cut a quarter of the lemon off,
and squeeze it directly into the measuring cup. However some people like their lemon to really stand
out when they make this recipe, so if you like a little more twang, half of the lemon should be more to
your liking. Once I’ve squeezed the lemon juice on top of the lemon, I measure out each of my spices,
putting 1/4th of a teaspoon of each herb, I stir it with a spoon or fork until it’s thoroughly mixed.
Make sure you do a taste test on your dressing once it’s mixed well, so that you can make sure you
enjoy the flavor. You may need to add sugar if you’ve made it too tart with your lemon, or adjust your
spices according to what your taste buds prefer. Everyone is different, so make sure your dressing
tastes exactly how you like it. After you taste it, you will be able to better judge how much salt and
pepper you should add to your dressing as well - or if you even want to at all.
Note: This recipe has dill in it - another strong flavor. Start off with small amounts and
judge by taste.
enjoy the flavor. You may need to add sugar if you’ve made it too tart with your lemon, or adjust your
spices according to what your taste buds prefer. Everyone is different, so make sure your dressing
tastes exactly how you like it. After you taste it, you will be able to better judge how much salt and
pepper you should add to your dressing as well - or if you even want to at all.
Note: This recipe has dill in it - another strong flavor. Start off with small amounts and
judge by taste.
STEP FIVE - MIX IT ALL TOGETHER
Pour your dressing in with your crab and veggies into the mixing bowl. Mix it gently with a spoon or
a baking spatula until it’s evenly mixed. Make sure there are no clumps of dressing, and everything is
evenly distributed.
a baking spatula until it’s evenly mixed. Make sure there are no clumps of dressing, and everything is
evenly distributed.
STEP SIX - ENJOY!
Your crab salad is done, and it’s ready to be eaten. I do recommend refrigerating it for at least thirty
minutes to an hour before serving as it tastes much better cold. However sometimes, if your family is
anything like mine - they can enjoy it straight after it’s made. If your dressing is to lemony or if you enjoy
that sweet taste to your cold salads, adding a pinch of sugar to even it out will help take out the twang.
I would add one tablespoon at a time until it’s reached the sweetness that you desire.
minutes to an hour before serving as it tastes much better cold. However sometimes, if your family is
anything like mine - they can enjoy it straight after it’s made. If your dressing is to lemony or if you enjoy
that sweet taste to your cold salads, adding a pinch of sugar to even it out will help take out the twang.
I would add one tablespoon at a time until it’s reached the sweetness that you desire.
This crab salad can be enjoyed on sandwiches or piled onto your favorite crackers. Or as my family
likes to do, you can grab a spoon and enjoy it straight out of the bowl! This recipe is good all year round,
however a cold crab salad is probably best enjoyed on a summer day. It’s one of my favorite Easter,
Fourth-of-July or plain old BBQ Cookout recipes when I need to bring something, and I have yet to find
a friend or family member who didn’t simply love this recipe!
likes to do, you can grab a spoon and enjoy it straight out of the bowl! This recipe is good all year round,
however a cold crab salad is probably best enjoyed on a summer day. It’s one of my favorite Easter,
Fourth-of-July or plain old BBQ Cookout recipes when I need to bring something, and I have yet to find
a friend or family member who didn’t simply love this recipe!
