Crab Salad I

Crab Salad I Recipe from Greece - Ingredients: crabs, mayonnaise, lemon, tomato, green onion, white wine, salt

Region / culture: Greece | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Crab salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. Made with fresh crab meat, mayonnaise, and a variety of seasonings, this salad is sure to please your taste buds.

History

Crab salad has been enjoyed for centuries, with variations of the dish found in many different cultures around the world. The combination of fresh crab meat and creamy mayonnaise is a classic pairing that has stood the test of time.

Ingredients

2 medium crabs (100 g of crab flesh)
3 tbsp of mayonnaise
juice of 1 lemon
1 medium tomato, finely chopped
1 fresh green onion, finely chopped
1 coffee cup of white wine
1 bunch of aromatic herbs for boiling
salt and pepper

How to prepare

Pour water into a casserole dish. Add half a cup of white wine and aromatic herbs. Bring to a boil.
Add the crabs and cook for approximately 10 minutes, depending on their size.
Remove from heat and allow to cool.
Strain the mixture well, removing the shells. Transfer the crab flesh into a bowl.
Add the remaining crab flesh, onion, garlic, tomato, basil, and sprinkle with the remaining wine, olive oil, and lemon juice.
Allow the mixture to marinate for 10 minutes.
Add mayonnaise, salt, and pepper. Mix well.
Serve cold.

Variations

You can customize this crab salad recipe by adding in additional ingredients such as avocado, cucumber, or bell peppers. You can also adjust the seasonings to suit your taste preferences.

Cooking Tips & Tricks

When cooking crab for this salad, be sure to use fresh crab meat for the best flavor. Be careful not to overcook the crab, as it can become tough and rubbery. Be sure to season the salad well with salt, pepper, and any other seasonings you prefer.

Serving Suggestions

Crab salad can be served on a bed of lettuce, in a sandwich, or on its own as a light meal. It pairs well with a side of fresh fruit or a light soup.

Cooking Techniques

The key to making a delicious crab salad is to cook the crab just until it is cooked through, being careful not to overcook it. Be sure to season the salad well and allow it to marinate for at least 10 minutes before serving.

Ingredient Substitutions

If you don't have fresh crab meat, you can use canned crab meat instead. You can also substitute Greek yogurt for mayonnaise for a lighter version of the salad.

Make Ahead Tips

You can prepare the crab salad ahead of time and store it in the refrigerator for up to 24 hours before serving. Be sure to mix well before serving.

Presentation Ideas

Serve the crab salad in a decorative bowl or on a platter garnished with fresh herbs or lemon wedges. You can also serve it in individual lettuce cups for a fun and elegant presentation.

Pairing Recommendations

Crab salad pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay. It also pairs well with a light beer or sparkling water.

Storage and Reheating Instructions

Store any leftover crab salad in an airtight container in the refrigerator for up to 2 days. Be sure to mix well before serving. Do not freeze crab salad, as it may become watery when thawed.

Nutrition Information

Calories per serving

Each serving of crab salad contains approximately 250 calories. This makes it a relatively low-calorie dish that is perfect for those looking to maintain or lose weight.

Carbohydrates

Crab salad is a low-carb dish, making it a great option for those looking to reduce their carbohydrate intake. Each serving of crab salad contains approximately 5 grams of carbohydrates.

Fats

Crab salad is a high-fat dish due to the mayonnaise used in the recipe. Each serving of crab salad contains approximately 15 grams of fat.

Proteins

Crab salad is a high-protein dish, with each serving containing approximately 20 grams of protein. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

Crab salad is a good source of vitamins and minerals, including vitamin C, vitamin A, iron, and calcium. These nutrients are important for overall health and well-being.

Alergens

Crab salad contains shellfish and eggs, which are common allergens. Be sure to check for any food allergies before serving this dish to guests.

Summary

Overall, crab salad is a nutritious and delicious dish that is high in protein and low in carbohydrates. It is a great option for those looking to enjoy a light and refreshing meal.

Summary

Crab salad is a delicious and nutritious dish that is perfect for a light lunch or dinner. Made with fresh crab meat, mayonnaise, and a variety of seasonings, this salad is sure to please your taste buds. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. It was a warm summer day, and I was visiting my dear friend Margaret at her beach house. She had invited me over for lunch, and as soon as I walked in the door, I was hit with the delicious aroma of fresh seafood.

Margaret greeted me with a big smile and led me into her bright and airy kitchen. There, laid out on the counter, was a spread fit for a queen. There were platters of succulent shrimp, oysters on the half shell, and a large bowl of the most beautiful crab salad I had ever seen.

I couldn't help but ask Margaret for the recipe. She smiled and told me that it was a family secret, passed down through generations. But she could see the longing in my eyes, and she relented. She handed me a worn piece of paper with the ingredients and instructions written in her elegant script.

I took the recipe home with me, and over the years, I perfected it to suit my own tastes. I added a little more lemon juice for brightness, a touch of dill for freshness, and a pinch of cayenne for a kick of heat. Each time I made the crab salad, it brought back memories of that wonderful day with Margaret at the beach.

I learned to make the crab salad through trial and error, adjusting the seasonings and proportions until it was just right. I experimented with different types of crab, from sweet Dungeness to delicate blue crab. I tried adding avocado for creaminess and diced mango for sweetness. Each variation was delicious in its own way, but I always came back to the original recipe that Margaret had shared with me.

The key to a good crab salad, I discovered, was in the quality of the ingredients. I made sure to use only the freshest crab meat, picked over carefully to remove any bits of shell. I used homemade mayonnaise, made with eggs from my own chickens, and organic vegetables from my garden.

As I prepared the crab salad, I thought about all the other recipes I had learned over the years. Some came from old cookbooks, their pages yellowed with age. Others were passed down from my mother and grandmother, written on index cards and kept in a battered recipe box. And still others were shared with me by friends and neighbors, each one a treasure to be cherished.

Cooking had always been a passion of mine, a way to express my creativity and share my love with others. I loved the way that a simple dish could bring people together, creating memories that would last a lifetime. And now, as I prepared the crab salad, I knew that I was adding another recipe to my repertoire, one that would be enjoyed by generations to come.

When the crab salad was finally ready, I plated it up on a bed of crisp lettuce leaves and garnished it with a sprig of fresh parsley. I set the table with my best china and poured two glasses of chilled white wine. And as I sat down to enjoy the fruits of my labor, I felt a deep sense of satisfaction and contentment.

As I took my first bite of the crab salad, I closed my eyes and savored the flavors dancing on my tongue. The sweet, succulent crab meat was perfectly complemented by the tangy mayonnaise and the aromatic herbs. It was a dish that spoke of summer days at the beach, of laughter and good company, of love shared through food.

And as I finished the last mouthful of crab salad, I knew that I had truly mastered the recipe. It was a dish that had taken me on a journey of discovery and learning, a dish that had become a part of me. And I was grateful to Margaret for sharing it with me, for opening up her family secret and allowing me to make it my own.

As I cleared the table and washed the dishes, I knew that the recipe for crab salad would always hold a special place in my heart. It was a reminder of the power of food to connect us, to nourish us, and to bring us joy. And as I tucked the recipe card back into my recipe box, I knew that it would be passed down to my own grandchildren one day, a link in the chain of love and tradition that bound us together.