Wild-Caught Crab Salad
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| Servings |
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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
Ingredients
Fresh Vegetables
Fish - Seafood
Condiments
Fresh Fruits
Optional Garnish
|
Rate this recipe!
|
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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