Three ways to love crab 🦀
1. Japanese Kani Salad
Ingredients:
1 cup imitation crab sticks (kani), shredded
½ cup julienned cucumber
½ cup julienned carrots
1 cup thinly sliced mango
2 tablespoons Japanese mayonnaise (Kewpie for best flavor)
1 teaspoon soy sauce
1 teaspoon rice vinegar
1 teaspoon sriracha (optional for a spicy kick)
1 teaspoon toasted sesame seeds
Instructions:
Shred the imitation crab into thin strips. Julienne the cucumber, carrots, and mango.
In a small bowl, mix Japanese mayo, soy sauce, rice vinegar and sriracha.
In a large bowl, toss the crab, cucumber, carrots, and mango with the dressing until well coated.
Sprinkle with sesame seeds.
Enjoy chilled as a refreshing appetizer or side dish.
2. Creamy Crab Salad
Ingredients:
1 lb real crab meat or imitation crab, sliced
½ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice (freshly squeezed
½ teaspoon Old Bay seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
salt and pepper to taste
½ cup celery, finely chopped
¼ cup red onion, finely chopped
2 tablespoons fresh dill, chopped
1 teaspoon Worcestershire sauce
Instructions:
If using real crab, check for shells and gently shred it. If using imitation crab, roughly chop or pull apart into chunks.
In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, onion powder, salt, and pepper. Add crab meat, celery, red onion, and fresh dill to the dressing.
Stir gently to combine without breaking up the crab too much.
Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled on crackers, lettuce cups, or as a sandwich filling. Enjoy!
3. Crab Pasta Salad
Ingredients:
2 cups rotini pasta cooked
1 lb imitation crab meat or real lump crab, chopped
1 cup celery, finely chopped
½ cup red bell pepper, diced
¼ cup red onion, finely chopped
2 tbsp fresh dill, chopped
Dressing:
¾ cup mayonnaise
¼ cup sour cream
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp Old Bay seasoning
Salt and pepper to taste
Instructions:
1. Cook Pasta:
Cook pasta according to package directions. Drain, rinse with cold water, and let cool.
2. Make Dressing:
In a bowl, whisk together mayo, sour cream (if using), mustard, lemon juice, Old Bay seasoning, salt, and pepper.
3. Assemble Salad:
In a large bowl, combine pasta, crab, celery, bell pepper, onion, and parsley. Pour dressing over and mix gently until evenly coated.
4. Chill:
Cover and refrigerate for at least 1 hour before serving. This helps the flavors blend.
5. Garnish (optional):
Sprinkle with extra dill, paprika, or a squeeze of lemon juice before serving.
