My aunt's crab salad recipe is a summer zeal, lightweight and refreshing thing, especially the crispy pointed tail on the sides.
Crab Salad Recipe
I was just with my aunt from Florida and finally watched her make a crab salad so I could measure it correctly. She first cuts the red or yellow onions into thin strips and then soaks them in warm water to gently bite. She then added a colorful mixture of red, yellow and orange bells, fresh lime juice, plenty of chopped cilantro, some good olive oil and simple seasoning. She usually has lunch with Tostones (I make it in French fries) and we love it so I'm happy to share it with you! If you are looking for more crab recipes, don't miss my King Crab Legs and Baked Crab Cake.
Why You Like This Crab Salad Recipe
My aunt is Colombian and lives in Puerto Rico for most of her life, and that’s how she makes the crab salad we all love. It's lemon, full of crunch and it's easy to put together. The best part: The longer you sit in the refrigerator, the better the taste will be. So go ahead, relax and enjoy it for the next few days – if it lasts that long!
- Simple: Only 5 main ingredients are made, and the imitation crab is pre-cooked and does not require preparation.
- Very suitable for advance: Whether you are offering this crab salad at a summer party or a family dinner, I recommend you to make the marinated day before. Plus, you can check it out from your to-do list as early as possible!
- Dietary Restrictions: Weight observer friendly, dairy-free
If you do this KanisalaI would love to see it. Tag me in your photo or video Instagram,,,,, Tiktokor Facebook. And make sure to join Skinnytaste Community Look at everyone cooking!
The ingredients you need
Here is what you need for this simple crab salad recipe for. See the recipe card below for exact measurements.
- onion: Cut the red or yellow onions into thin strips.
- Bell pepper: Use a combination of red, yellow and orange to make it more colorful.
- Thin sliced imitation crab More affordable than fresh chunk crabs, but both are OK. The imitation crab is mainly composed of Alaskan Pollock.
- lime: Marinate the salad in lime juice to present the tips of the onion and impart the dish with a sour, bright flavor.
- coriander For freshness
- olive oil Balance lime juice.
- Salt and pepper Seasoned salad.
How to make a crab salad
When the onions are soaked in water, you can prepare chili, coriander and lemon juice. Then, combine everything and refrigerate. See the recipe card at the bottom for printable orientation.
- Soak the onions to soften the flavor: Place the sliced onion and salt in a large bowl and press the salt into the onion by hand. Cover the onion with warm water and half lime juice. Let it sit for 15 to 20 minutes to soften the onion. Drain and rinse the onions under cold water.
- Mix everything: Cut into bell peppers, coriander and remaining lime. Add all to the bowl with olive oil, coriander, remaining salt, black pepper and onion.
- Marinated crab salad Several hours or overnight. Taste and add more salt when needed.
change
- seafood: Use cabbage crab or cooked shrimp
- Don't like cilantro? Skip it or try it with another herb (such as chives or parsley).
Provide advice
Use this cold-imitated crab salad recipe as a staple for party or dinner.
- My aunt always eats it with crispy, golden tostones, which takes it to another level, but I make air-fried cornmeal pores to keep it light.
- The tortilla chips are good too, or just eat with a spoon!
Storage
This imitation crab salad will last in the refrigerator for up to 4 days. Because the longer the cream marinates, the better the taste, it is perfect for leftovers. This is a great lunch as you can eat it cold.
More seafood and crab salad recipes you'll love
For more dinner ideas, check out my seafood recipe collection, and these Five delicious seafood salads Inspire your next meal!
yield: 6 Serve
Service size: 1 Generous cup
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Place the thinly sliced onions in a large bowl, place the salt in the onion with ¾ tsp salt, and press the salt into the onion with both hands. Fill the bowl with enough warm water to cover the onion, add ½ lime juice and let sit for at least 15 to 20 minutes to allow the onion to taste soft. Drain and rinse under cold water.
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Meanwhile, prepare the remaining ingredients and mix with the drained rinse onion. Add the crab, pepper, juice with 3-4 limes, olive oil, coriander, ¾ tsp salt and black pepper, and mix. Let it marinate for a few hours, or overnight, allowing the flavor to blend. Taste the salt and adjust as needed.
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Serve with chips or tostones.
The final step:
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Using onion, pour ¾ tsp of salt into water and adjust Ni.
Serve: 1 Generous cup,,,,, Calories: 146 KCAL,,,,, carbohydrate: twenty two g,,,,, protein: 6.5 g,,,,, Fatty: 5 g,,,,, Saturated fat: 1 g,,,,, cholesterol: 13 mg,,,,, sodium: 496.5 mg,,,,, fiber: 4 g,,,,, sugar: 8.5 g
