Near the waters of Maine, clean picnic benches set against even cleaner clapboard houses are meant for the “From Away-ers”, eating crab and lobster in any way, shape, and form. For locals in Downeast Maine, faced with an expensive seasonal bounty, you might come across this (imitation) Crab Salad. A simple delight of a salad that has all of the creaminess and herbaceousness of a crab salad, just minus the gut-wrenching price tag of crab.
Table of Contents
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Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon chopped parsley
- 1 teaspoon lemon juice
- 1/4 cup sliced green onions plus more for garnish
- Kosher salt and freshly cracked black pepper, to taste
- 1 pound imitation crab meat, cut into pieces
- 4 to 6 rolls, for serving
Preparation
- In a bowl combine mayonnaise, vinegar, parsley, lemon juice, green onions, salt, and pepper.
- Gently fold in crab meat, folding to completely combine.
- Cover tightly with plastic wrap and refrigerate for a minimum of 2 hours. (Can be kept refrigerated for 5 days).
- For serving, fill the rolls with the salad and garnish with extra sliced green onions. Serve and enjoy.