Crab salad

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 4 - 6

Serve this simple and delicious all-natural crab salad on succulent lettuce leaves or toasted bread slices. It's perfect as an appetizer, sandwich filling, or light dinner. Finely chopped celery, chives, and fresh tarragon add crunch, juiciness, and a refreshingly spicy flavor. Dress the salad with a creamy mixture of mayonnaise, sour cream, Dijon mustard, and lemon juice. Serve immediately or chilled.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of lump crab meat, sorted and remove shell fragments
1 stalk celery, peeled and cut into 0.3 cm cubes.
4 tsp finely chopped fresh chives
1 teaspoon chopped fresh tarragon leaves
1/3 cup mayonnaise
3 tbsp sour cream
1 teaspoon freshly squeezed lemon juice
0.5 tsp Dijon mustard
For serving: toasted hot dog buns and lettuce leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: crab meat, lettuce, celery, lemon juice, tarragon

Cooking the dish according to the recipe:

In a medium bowl, combine crabmeat, celery, chives and tarragon.
In a small bowl, combine the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crab mixture and toss to coat evenly. Season with salt and pepper to taste. If not serving the salad immediately, refrigerate until ready to serve.