"Salad doesn't have to be boring"
I just made this late last night because I skipped dinner and, by 10 pm, I was hungry. It tastes even better the next day for lunch. You can serve this as a salad or turn it into a sandwich on toasted bread lined with salad leaves to hold in the filling. I love this recipe because it is simple, yet so tasty. Enjoy this crab salad for a nice, light lunch.
Crab Salad and Mesclun Greens
1 12 oz. pkg. crab meat, imitation
3/4 C. mayonnaise
1 Tbsp. rice wine vinegar
1 tsp. lemon juice
1 tsp. dill weed, dried
1 Tbsp. sugar
1/8 tsp. onion powder
1/8 tsp. garlic powder
1 Tbsp. half and half
salt and pepper, to taste
Add mayonnaise to bowl and whisk in the vinegar and lemon juice. Stir in the sugar and remaining spices. Whisk in the half and half. This should be about the consistency of a thick salad dressing. Stir in the crab meat. Let it rest in the refrigerator for about 2 hours so the flavors can merry. Serve over fresh mesclun greens or arugula.
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