Crab Salad

Clean picnic tables set against even cleaner clapboard cottages on the shores of Maine are ideal for the “From Away-ers” who eat crab and lobster in any way, shape, or form. Locals in Downeast Maine who are faced with a pricey seasonal bounty may stumble upon this (imitation) Crab Salad. A simple joy of a salad with all of the creaminess and herbaceousness of a crab salad, but without the exorbitant cost.

This cold salad is suitable for any season. If you can obtain fake crab, you can prepare this dish. Cut-up imitation crab is mixed in a herby, spicy sauce and chilled before serving on buttered buns. Imitation crab receives a lot of negative attention, yet it is still fish. The most frequent fish used for imitation crab is Alaskan pollock, which is also used in frozen fish sticks and drive-thru fried seafood patty.

While the sodium and vitamin content differs between real crab and pollock-based imitation crab, the texture in cold meals such as salads provides an economical taste of the real thing.This salad is simple to prepare and comes together quickly. The base consists of mayonnaise, vinegar, lemon, black pepper, scallions, and parsley.

Some variations of this salad can be more elaborate, with chopped celery, shallots, and white wine vinegar, but this is the most basic ready-to-make form.After mixing the dressing, gradually fold in the chopped imitation crab. Do not use too much force, otherwise the parts will break apart.This salad is best served chilled, so refrigerate for at least two hours before serving.

Sandwiched on a split buttery baguette, this Crab Salad offers all of the flavors of a seaside summer vacation without the tourist price tag or unnecessary costs. The smoothness of the mayonnaise is offset by the parsley and chopped scallion, creating a fresh balance. This crab salad is delicious on top of a bed of lettuce or blended with pasta to create a pasta salad. It’s such a versatile salad that it’ll end up on the table no matter what season it is.

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