Monday, September 10, 2018

Crab Salad

A mixture of fresh and imitation crab, veggies and a homemade ranch style dressing, perfect for a sandwich, snacking or stuffed into a tomato or avocado halve.
A mixture of fresh and imitation crab, veggies and a homemade ranch style dressing, perfect for a sandwich, snacking or stuffed into a tomato or avocado half.

Crab Salad

This salad has been a favorite for me many years, and you may remember something similar called the Seafood Sensation Salad from Subway, where you could get it on a sub or in a salad. I used to get them for lunch in my corporate working days, loaded up with vegetables. While mostly removed from their menu, I think you can still find it at Subway in some markets, and you will probably find some version at your local grocery store deli.

Now... I realize that some of y'all are gonna get mad at me, because while ingredients vary, this salad has always been made with imitation crab or in combination with imitation lobster. Relax a bit.

Imitation crab and lobster are generally made up of a mix of Alaskan Pollock, King Crab meat and other seafood, and works great for salads like this. In fact, this salad doesn't taste quite right without it. For this one, I decided to attempt to redeem myself by using a mix of both fresh and imitation crab.

You'll see some copycat recipes for the Seafood Sensation Salad that include shrimp, something I don't actually recall being in the original. No doubt it is a great addition, so if you have some of those tiny cooked salad shrimp, toss in a handful!

This salad mix is great served with crackers as a snack or appetizer, stuffed in po'boy or hoagie bread, spooned over a bed of shredded mixed lettuce and topped with all those good veggies like I used to get it - thinly sliced red onions, bell peppers, tomatoes, black olives, pickles, cucumbers, banana peppers or extra jalapenos - stuffed into a tomato or avocado half, or tossed with cooked pasta for a pasta salad.


Here's how to make it.

In the bottom of a large serving bowl or lidded storage bowl, whisk together the dressing ingredients; set aside. I'm using a homemade ranch style dressing, but substitute your favorite bottled dressing if you'd rather. Add the salad veggies - green onion, red bell pepper (jarred pimentos work here too), celery and pickled jalapeno.


Add seafood and gently fold in; taste and adjust seasonings adding salt and pepper, only as needed.


Refrigerate for at least an hour to allow flavors to meld. Serve atop shredded lettuce, on split top hoagie rolls, with crackers, or stuffed into an avocado or fresh tomato. You can also toss in some cooked pasta for a pasta salad!


For more of my favorite salad recipes, check out the collection on my Pinterest page!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Yum

Recipe: Crab Salad

©From the Kitchen of Deep South Dish
Prep time: 15 min
Inactive time: 1 hour

Total time: 1 hour 15 min
Yield: About 3-1/2 cups

Ingredients

For the Dressing:
  • 1 cup real mayonnaise
  • 1/2 cup buttermilk, sour cream or Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon granulated sugar
  • 1 teaspoon Creole mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dill weed
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon Cajun or Creole seasoning
  • 1/2 teaspoon Old Bay seasoning
For the Salad:
  • 2 green onions, sliced
  • 1/4 cup chopped sweet red bell pepper
  • 1/4 cup chopped celery
  • 1 tablespoon chopped pickled jalapeno
  • 1 cup fresh crabmeat
  • 1 (8 ounce) package imitation crab
  • Kosher salt and freshly cracked black pepper, only as needed, to taste
Instructions

In the bottom of a large serving bowl or lidded storage bowl, whisk together the dressing ingredients; set aside. Add the salad veggies - green onion, bell pepper, celery and jalapeno.

Add seafood and gently fold in; taste and adjust seasonings adding salt and pepper, only as needed. Refrigerate for at least an hour to allow flavors to meld. Serve atop shredded lettuce, on split top hoagie rolls, with crackers, or stuffed into an avocado or fresh tomato.

Cook's Notes: May substitute all crab, half imitation lobster and/or imitation crab, or all imitation crab or lobster. Add some cooked small salad shrimp if you like. May also substitute apple cider vinegar for the fresh lemon. Add in some cooked pasta for a great pasta salad.

Source: http://deepsouthdish.com

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2 comments:

  1. looks yummy, I will make this weekend. I love all your recipes as they remind me of my Grandmas cooking.

    ReplyDelete

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