Wild-Caught Crab Salad

Name: Wild-Caught Crab Salad
Ingredients: 1 to 2 English cucumber[s]; 3/4 cup cooked snow crab (or 6 oz. can wild-caught shrimp); 2 tablespoons sour cream; 1 teaspoon fresh-squeezed lemon juice; fresh chives; radish sprouts

Course

Phase 3 - Maintain It

Cuisine

Appetizers

Keyword

Seafood Appetizers

Servings

Ingredients

Fresh Vegetables

1 to 2 English cucumber[s]

Fish - Seafood

3/4 cup cooked snow crab or 6 oz. can wild-caught shrimp

Condiments

2 tablespoons sour cream

Fresh Fruits

1 teaspoon fresh-squeezed lemon juice

Optional Garnish

fresh chives
radish sprouts

Wild-caught Crab Salad 5 Ingredient Recipes

Instructions

If using Snow Crab legs, add to salted boiling water and boil about 5 minutes. Carefully drain pot into colander and run cold water over crab legs. Remove shell, cut-up crab meat, and add to a small bowl.
If using canned crab, drain liquid and discard. Add crab meat to small bowl. Add one teaspoon fresh squeezed lemon juice. Mix well. Stir in 2 tablespoons sour cream. Optional - add a pinch of salt.
Wash cucumber[s]. Cut off ends and discard. Either cut cucumber into rounds or planks as pictured, using a mandolin or a very sharp knife.
Add crab salad to cucumber rounds as pictured. Or add a small bit of crab salad to the end of a cucumber plank. Roll cucumber around crab salad and stand on end as pictured.
Optional Garnish - garnish crab salad rolls with radish sprouts as pictured. Garnish cucumber rounds with chives as pictured.

Recipe Notes

Nutrition label coming soon!

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