Crab Salad

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.

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
  1. In a bowl combine mayonnaise, vinegar, parsley, lemon juice, green onions, salt, and pepper.
  2. Gently fold in crab meat, folding to completely combine.
  3. Cover tightly with plastic wrap and refrigerate for a minimum of 2 hours. (Can be kept refrigerated for 5 days).
  4. For serving, fill the rolls with the salad and garnish with extra sliced green onions. Serve and enjoy.
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