introduction
This Crab Salad is light, fresh, and easy to make. It mixes crab meat, spicy mayo, crunchy cucumber, and small fish eggs for a bright taste. You can add avocado for cream and sesame seeds for a bit of crunch. Try it as a quick lunch or a side dish. For another quick salad idea, see this simple Mediterranean chickpea salad.
why make this recipe
Make this recipe when you want a fast, cool dish with seafood flavor. It takes little time and needs few ingredients. The salad works well for hot days, small parties, or a light dinner. It is tasty and looks nice on the table.
how to make Crab Salad
Follow these simple steps for a fresh crab salad. You can change the amount of spicy mayo to make it mild or hot. If you like more cream, add diced avocado. For another creamy salad idea, you can look at an avocado egg salad with chicken and bacon.
Ingredients :
- crab meat
- spicy mayo
- cucumbers
- capelin roe (Asian caviar)
- avocados (optional)
- sesame seeds (optional)
Directions :
- In a bowl, combine shredded crab meat, diced cucumbers, and capelin roe.
- Add spicy mayo to the mixture and stir well.
- If desired, add avocado for creaminess and sprinkle with sesame seeds.
- Serve chilled as a refreshing salad.
how to serve Crab Salad
Serve chilled in small bowls or on lettuce leaves. You can also use it as a filling for sandwiches or wraps. A slice of lemon on the side brightens the flavor. Serve with crackers or thin toast for a simple snack.
how to store Crab Salad
Keep the salad in an airtight container in the fridge. Eat within 2 days for best taste and safety. If you add avocado, eat sooner because avocado darkens fast.
tips to make Crab Salad
- Use cold ingredients for the best texture.
- Drain excess liquid from cucumber to avoid soggy salad.
- Mix gently to keep crab pieces whole.
- Adjust spicy mayo to your heat taste.
- For extra cream, add diced avocado just before serving. For more avocado ideas, see this avocado-egg salad with chicken and bacon.
variation (if any)
- Make it with imitation crab or real crab meat.
- Add chopped green onion or herbs for fresh taste.
- Swap spicy mayo for plain mayo and a dash of sriracha if you want milder heat.
- Mix in small diced mango for a sweet twist.
FAQs
Q: Can I use canned crab meat?
A: Yes. Rinse and drain it well before using.
Q: Is capelin roe necessary?
A: No. It adds a pop and looks nice, but you can skip it.
Q: How long does the salad last?
A: Up to 2 days in the fridge. Add avocado later if possible.
Q: Can I make it ahead?
A: Yes, but keep avocado separate and add before serving.
Conclusion
For a similar spicy crab salad idea and more tips, check this recipe: Easy Spicy Crab Kani Salad Recipe – Little Sunny Kitchen.
Print
Crab Salad
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Diet: Gluten-Free
Description
This Crab Salad is a light, fresh, and easy dish that combines crab meat, spicy mayo, crunchy cucumber, and capelin roe for a delightful flavor.
Ingredients
- 1 cup crab meat
- 1/4 cup spicy mayo
- 1 cup cucumbers, diced
- 2 tablespoons capelin roe (Asian caviar)
- 1 avocado, diced (optional)
- 1 tablespoon sesame seeds (optional)
Instructions
- In a bowl, combine shredded crab meat, diced cucumbers, and capelin roe.
- Add spicy mayo to the mixture and stir well.
- If desired, add avocado for creaminess and sprinkle with sesame seeds.
- Serve chilled as a refreshing salad.
Notes
Serve chilled in small bowls or on lettuce leaves. It can also be used as a filling for sandwiches or wraps. For best taste, eat within 2 days if avocado is included.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: crab salad, seafood salad, refreshing salad, quick lunch, easy recipe