Krab Salad
"This tastes better than any Krab salad from a Deli. You can substitute cooked Krab and shrimp for the 12 oz. cooked Krab. Adjust the amount of mayonnaise to suit your own taste. The two hours cooking time is actually the time in the refrigerator. Have plenty of your favorite crackers on hand!"
photo by *Parsley*
- Ready In:
- 2hrs 15mins
- Ingredients:
- 8
- Yields:
-
2 cups
ingredients
- 12 ounces imitation crabmeat, pre-cooked, found in seafood section at grocery store
- 1 small celery rib, chopped fine
- 1 green onion, chopped fine, include green and white part
- 2 tablespoons lemon juice, bottled or fresh (fresh is best)
- 1 teaspoon dried dill weed
- salt, to taste
- pepper, to taste
- 1⁄2 cup Best Foods Mayonnaise
directions
- Place chopped celery and green onion in a medium sized bowl.
- Roughly chop the Krab (or Krab and shrimp) into bite-sized pieces and place in the bowl on top of the veggies.
- Pour lemon juice over the Krab.
- Sprinkle dill weed over the top.
- Add salt and pepper to taste.
- Stir in mayonnaisse and taste for seasoning.
- Adjust if needed.
- Cover and refrigerate for a couple of hours or so to make the flavors pop.
- Serve with crackers.
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Reviews
-
Great recipe! I discovered that Best Foods mayo goes by the name Hellmann's in my region. Also, instead of 1/2 cup mayo, I used 1/4 cup mayo with 1/4 cup sour cream. Delicious! -
Good stuff! I did add some extra celery and a chopped mini sweet red pepper for color. I didn't have a lemon, so I used a lime. It is fabulous! Try it with lime! Also try the salad over a sliced avocado. Yum!
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It's a great base but the lemon juice is overpowering. The second time I made it, instead of the lemon juice, I added 1/4 cup mayo and 1/4 cup sour cream, the sour cream added a little tang, and also, just about 1/4 tsp of beau monde seasoning. It turned out excellent without the overpowering zing from the lemon juice.
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I followed the recipe but added 2 large stalks of celery and 2 green onions and the juice of a very large lemon... the additional crunch and lemon juice really put this over the top and made it super light, crisp, and refreshing for summer. Super simple and quick to put together. Eat as soon as you're done making it or refrigerate for a while to get the flavors to meld together.
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I was a little skeptical because of the simple ingredients, but this turned out fantastic!! I made it exactly as the recipe states and oh my gosh, it's perfect! We didn't even wait the 2 hours to devour it. <br/>I mixed it up with lettuce and tomato and served it as a main dish salad. No other ingredients were necessary. Will definately be making this again and again!
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RECIPE SUBMITTED BY
I'm a retired grandma who loves to try new recipes. I also want to preserve some of our family's favorite recipes and some of the recipes I inherited from my Mother and Grandmother so my children will have them. I love to cook (but not everyday if I can help it) so I like to cook things that give us left-overs. Also, my hubby takes lunch to work five days a week, so I try to cook things that will heat-up in the microwave at his work. I love to knit, read, bird-watch, tinker in the garden and I am discovering old movies. I am quite fond of cats, and sometimes they appear in my recipes - but not as ingredients :-).<img img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpgsrc=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket>
