Crabmeat Salad
Crabmeat Salad Recipe - Delicious and Savory Dish for Any Occasion
Introduction
Crabmeat salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. Made with fresh lump or backfin crabmeat, this salad is packed with flavor and nutrients. The combination of creamy yogurt, tangy mayonnaise, and zesty pimento and capers creates a delightful dressing that complements the sweet and delicate crabmeat perfectly.
History
Crabmeat salad has been a popular dish for many years, especially in coastal regions where fresh seafood is abundant. The recipe has evolved over time, with different variations and additions to suit different tastes. Originally, crabmeat salad was a simple dish made with just crabmeat and a light dressing, but over the years, ingredients like yogurt, mayonnaise, and spices have been added to enhance the flavor.
Ingredients
How to prepare
- Pick over the crabmeat carefully and place it in a bowl.
- Mix together yogurt, mayonnaise, pimento, capers, and cayenne in a small bowl; toss with the crabmeat.
- Arrange lettuce on four plates.
- Divide the crabmeat evenly among the plates.
- Garnish with paprika and parsley sprigs.
Variations
- Add diced avocado or cucumber for extra freshness and crunch.
- Mix in some chopped fresh herbs like dill or chives for added flavor.
- Substitute Greek yogurt for the plain non-fat yogurt for a creamier dressing.
Cooking Tips & Tricks
Be sure to pick over the crabmeat carefully to remove any shells or cartilage before mixing it with the dressing.
- For the best flavor, use fresh lump or backfin crabmeat rather than canned crabmeat.
- Adjust the amount of cayenne pepper to suit your taste preferences - you can add more or less depending on how spicy you like your salad.
- Garnish the salad with fresh parsley sprigs and a sprinkle of paprika for a beautiful presentation.
Serving Suggestions
Serve the crabmeat salad on a bed of mixed greens or with a side of crusty bread for a complete meal. It also pairs well with a glass of chilled white wine or a refreshing iced tea.
Cooking Techniques
Be gentle when mixing the dressing with the crabmeat to avoid breaking up the delicate crab chunks.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Ingredient Substitutions
You can use Greek yogurt instead of plain non-fat yogurt for a creamier texture.
- If you don't have capers, you can substitute chopped green olives or pickles for a similar tangy flavor.
Make Ahead Tips
You can prepare the dressing and crabmeat mixture ahead of time and store them separately in the refrigerator. Mix them together just before serving for the best flavor.
Presentation Ideas
Serve the crabmeat salad in a hollowed-out avocado half for a fun and elegant presentation. - Garnish the salad with a sprinkle of chopped chives or a drizzle of balsamic glaze for a pop of color and flavor.
Pairing Recommendations
Pair the crabmeat salad with a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio for a refreshing combination.
- Serve the salad with a side of fresh fruit or a light soup for a complete and satisfying meal.
Storage and Reheating Instructions
Store any leftover crabmeat salad in an airtight container in the refrigerator for up to 2 days. Do not freeze as the texture of the crabmeat may change.
- To reheat, simply let the salad come to room temperature before serving. Do not microwave as it may cause the crabmeat to become rubbery.
Nutrition Information
Calories per serving
110
Carbohydrates
- Total Carbohydrates: 2g
- Dietary Fiber: 0g
- Sugars: 1g
Fats
- Total Fat: 5g
- Saturated Fat: 1g
- Trans Fat: 0g
Proteins
- Protein: 15g
Vitamins and minerals
Vitamin A: 6%
- Vitamin C: 4%
- Calcium: 4%
- Iron: 6%
Alergens
Contains: Shellfish, Dairy
Summary
This crabmeat salad is a low-carb, high-protein dish that is rich in vitamins and minerals. It is a healthy and nutritious option for a light meal or snack.
Summary
Crabmeat salad is a delicious and nutritious dish that is perfect for a light and refreshing meal. Packed with protein and vitamins, this salad is a healthy option that is easy to make and full of flavor. Enjoy it on its own or as a side dish with your favorite seafood or grilled meats.
How did I get this recipe?
The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, and I was visiting my dear friend Margaret at her beach house. Margaret was an excellent cook, and she always seemed to whip up the most delicious dishes with ease. On this particular day, she told me she had a special recipe she wanted to share with me - her famous Crabmeat Salad.
Margaret had learned the recipe from her own grandmother, who had passed it down through the generations. She explained that the key to a great Crabmeat Salad was using fresh ingredients and letting the flavors meld together for a few hours before serving. I was eager to learn how to make it, so Margaret graciously invited me into her kitchen to watch and help her prepare the dish.
We started by steaming fresh crab legs and carefully picking out the succulent meat. Margaret taught me the proper technique for removing the meat from the shells without breaking it into small pieces. She emphasized the importance of using lump crab meat for its sweet and tender texture.
Next, we chopped up some crisp celery and red onion to add a crunchy bite to the salad. Margaret also insisted on using fresh herbs like dill and parsley to enhance the flavor profile. She explained that the herbs would add a bright and fresh element to the salad, balancing out the richness of the crab meat.
For the dressing, we combined mayonnaise, Dijon mustard, lemon juice, and a touch of Old Bay seasoning for a tangy and savory kick. Margaret stressed the importance of tasting the dressing as we went along, adjusting the seasoning to our liking. She also reminded me that a good Crabmeat Salad should have just enough dressing to coat the ingredients without drowning them.
After gently folding the crab meat, vegetables, and dressing together, Margaret placed the salad in the refrigerator to chill for a few hours. She explained that allowing the flavors to meld together would result in a more delicious and harmonious dish.
When it was time to serve the Crabmeat Salad, Margaret garnished it with a sprinkle of paprika and some fresh chives for a pop of color. The salad looked so vibrant and inviting, a true feast for the eyes as well as the taste buds.
As we sat down to enjoy our meal, I took my first bite of the Crabmeat Salad and was instantly transported to seafood heaven. The sweetness of the crab meat was perfectly complemented by the tangy dressing and fresh herbs. The crunch of the celery and red onion added a delightful contrast in texture, making each bite a symphony of flavors.
Margaret smiled as she watched me savoring the salad, knowing that I had truly learned the art of making her famous recipe. She told me that cooking was all about sharing love and creating memories with those we care about. I couldn't agree more, as I felt a deep connection to Margaret and her family through this simple yet exquisite dish.
Since that day, I have made Margaret's Crabmeat Salad countless times for my own family and friends. Each time I prepare it, I am reminded of the joy and camaraderie we shared in her beach house kitchen. The recipe holds a special place in my heart, a reminder of the bonds we form through food and the memories we create around the dining table.
As I pass down the recipe to future generations, I will always remember the warm summer day when I first discovered the magic of Margaret's Crabmeat Salad. It is a dish that brings people together, nourishing both body and soul with its deliciousness and love. And for that, I am eternally grateful.
Categories
| Caper Recipes | Crab Recipes | Healthy Recipes For Diabetic Friends | Mayonnaise Recipes | Pimento Recipes | Romaine Lettuce Recipes | Seafood Salad Recipes | Surimi Recipes | Yogurt Recipes |