Crabmeat salad can be used to make a sandwich, simply enjoyed on a lettuce leaf, or be one of the ingredients for making stuffed tomatoes. It is possible to use real pulp or surimi. Choose the recipe you prefer.
Ingrediants
Simple Crabmeat Salad
Doses for 4-6 servings
- 450 g of crab meat or surimi
- Half a chopped green pepper
- 1 small onion, chopped
- 2 tablespoons of butter
- 80 ml of mayonnaise
- 45 ml of sour cream
- 10 ml of lemon juice
- Half a teaspoon of Dijon mustard
- 2 tablespoons of chopped fresh parsley
- Salt to taste
- Ground black pepper to taste
Spicy Crabmeat Salad
Doses for 3-4 servings
- 350 g of crab meat or surimi
- 15-45 ml of lemon juice
- 45 ml of mayonnaise
- 5-15 ml of hot sauce
- 15 ml of whole mustard
- 60 g of finely diced celery
- Salt to taste
- Ground black pepper to taste
Russian Salad with Crab Meat
Doses for 8 servings
- 700 g of crab meat or surimi
- 6 eggs
- 1 small onion, diced
- 250 ml of mayonnaise
- 5 ml of horseradish sauce
- 400g can of drained whole corn kernels
- 400g can of drained peas
- A pinch of salt
- A pinch of ground black pepper
Steps
Before You Begin: Choose and Prepare the Crab Meat
Step 1. You can use either actual crabmeat or surimi to make the salad
Just remember that they have a slightly different texture, affecting the final result.
- Real crab meat costs more. You can buy it frozen, canned or pasteurized. In any case, canned crab salad is recommended to make crab salad.
- Crab sticks, also called surimi, are made from various types of white fish, which are minced into a paste. Afterwards, the crab flavor is added and the pulp is molded into a cylindrical shape. The trade name is "surimi sticks".
Step 2. Check between the pieces of crab meat before using the real meat
If you are using real pulp, you will need to examine the contents of the can and remove anything that is not actually meat.
- Open the can and remove the excess liquid by pressing the pulp with the back of a fork.
- Place the pulp in a bowl and select it with your hands. Remove any hidden pieces of shell or cartilage.
Step 3. If you have decided to use surimi sticks, shred them or cut them into strips
- Thaw frozen sticks. Put the package in a bowl filled with water. Let it soak for 10-15 minutes, turning it halfway through the process. Once thawed, remove them from the bowl.
- Cut each stick into 3 or 4 pieces of similar size. Alternatively, you can detach some strips with the help of your fingers.
Method 1 of 3: Simple Crabmeat Salad
Step 1. Melt the butter
Place it in a medium skillet and let it melt over medium-high heat.
As the butter melts, rotate the pan to spread it evenly over the surface. Before continuing, make sure it has melted completely
Step 2. Skip the onion and peppers
Add diced onion and peppers to melted butter. Cook, stirring frequently for about 3 minutes.
The exact time depends on the size of the vegetables. Just let them dry: it is not necessary to brown the onion
Step 3. Add the crab meat and mix it with the other ingredients
Cook for another 3 minutes.
- Stir frequently during cooking.
- Cook the crab meat until heated evenly.
Step 4. Meanwhile, prepare the dressing
Put the mayonnaise, sour cream, lemon juice, Dijon mustard, and parsley in a medium bowl. Beat the ingredients until they are combined well.
- The ideal would be to use fresh parsley. If you don't have it, use 2 teaspoons of dried parsley instead.
- Remember that the amount of this dressing is enough to coat the salad only lightly. If you prefer it richer, double the doses of the ingredients.
Step 5. Remove the pan from the heat and pour the contents into the sauce bowl with the help of a spoon
Stir gently until you get a homogeneous blend.
If there is any butter left in the pan after cooking, drain it before proceeding, otherwise the salad may take on a watery consistency
Step 6. Season to taste with salt and pepper
Stir.
Start by using just a pinch of salt and pepper. Gradually increase the amount until you get a satisfying result
Step 7. Enjoy it hot or cold
You can serve it immediately or store it in the fridge. Remember that it will cool down in 30-60 minutes.
Store it in an airtight plastic or glass container and keep it in the fridge for 3 to 4 days
Method 2 of 3: Spicy Crabmeat Salad
Step 1. Cut the crab meat and place it in a medium bowl
Drizzle with lemon juice and stir gently with a fork.
Add lemon juice to taste. To start, use 15ml, then taste the salad using a clean fork
Step 2. Add the other ingredients:
mayonnaise, hot sauce, mustard and diced celery. Mix it well.
The sauce should also be added and adjusted to taste. If you want the salad to be only mildly spicy, 5ml should suffice. For a more penetrating flavor, use it up to a maximum of 15ml
Step 3. Season with salt and ground black pepper
If you're not sure how much to use, season with just a pinch of salt and pepper. Add more until you get a satisfying result
Step 4. Refrigerate the salad for 30-60 minutes or until cold
Serve her.
If you use an airtight glass or plastic container, it should keep fresh for 3 to 4 days
Method 3 of 3: Russian Salad with Crabmeat
Step 1. Prepare hard-boiled eggs, let them cool to room temperature and peel them
- Place the eggs in a saucepan and cover them with cold water (calculate about 2.5-5cm of water).
- Bring the water to a boil over medium-high heat, then immediately remove the pot from the heat. Cover and leave the eggs in the boiling water for 15 minutes.
- Soak the eggs in cold water for 2-5 minutes. Once cooled, peel them.
Step 2. Dice the hard-boiled eggs, crab meat and onion with a sharp knife
- The egg white and the yolk must be cut together.
- If using real crabmeat, chop it up with your fingers.
- Remember that the onion must be finely chopped.
Step 3. Place the crabmeat, eggs, onion and corn in a medium bowl
Stir gently with a fork to mix the ingredients well.
Before using corn, make sure it has been drained completely. If there is any juice left, the salad may become watery
Step 4. Add the mayonnaise and horseradish sauce
Stir until the salad is evenly coated.
Mayonnaise and horseradish sauce can be mixed in a separate bowl before being added to the other ingredients. Although not strictly necessary, this little trick can facilitate the distribution of the ingredients
Step 5. Season with salt and pepper to taste
A pinch of salt and a pinch of pepper are recommended. If you want, you can add more or directly avoid using them
Step 6. Add the peas and mix them gently with the other ingredients
- The peas should be added at the end because otherwise they will crumble during preparation.
- Just as it was recommended with corn, make sure the peas have been drained completely before adding them to the salad.
Step 7. Put it in the refrigerator for at least 60 minutes before enjoying it
Serve it cold.
