Crab meat makes a light, appetizing salad.
Imitation crab meat is used to make crab meat salad because of its low cost, but real crab meat salad is not only just as easy to make but has a great flavor. The dish is light and filling and is a perfect main course for summer meals or picnics. The salad should be made no more than 24 hours before being served and should be served cold.
Instructions
1. Gently sort through the crab meat to remove any leftover cartilage or shell. Mix the backfin and claw meat together in a large bowl.
2. Mince the onion and add it to the bowl with the crab meat. Crab has a very mild taste but minced onion will not overwhelm its delicate flavor.
3. Dice the celery rib and add it to the crab meat and onions. The celery adds texture and crunch to the crab meat salad.
4. Fold in a spoonful of mayonnaise and mix gently so as not to break up the crab. Add more mayonnaise, a spoonful at a time, until the amount of mayonnaise is to your liking.
5. Squeeze fresh lemon juice over the mixture and continue to gently mix it. Add salt and pepper to taste and mix it once more.
6. Cover and refrigerate the salad for at least one hour. Serve the salad on a bed of lettuce or in a hot dog bun.
Tags: crab meat, crab meat salad, meat salad