Craving a comforting cold dish without needing three pots and an hour in the oven? This quick crab salad fits the bill: fresh, creamy, lemony, with that little sea taste that perks up a simple plate.
Ingredients :
- Crab or surimi — It’s the base of the dish, the one that gives the sea taste and chewiness. Crab meat gives a more refined version, while surimi works well for an economical salad; in both cases, drain well to avoid a watery sauce.
- Mayonnaise — It binds the salad and brings this round, almost velvety texture. Choose a not-too-sweet mayonnaise, or replace part of it with Greek yogurt if you want to keep the creamy with a fresher finish.
- Lemon juice — It cuts the fat, awakens the taste of crab and gives a lively smell as soon as mixed. Squeeze it at the last moment if possible, because bottled lemon often has flat acidity and a less clean aroma.
- Dill or parsley — Herbs add depth and a fresher mouthfeel. Dill leans more marine and aromatic, parsley stays more discreet; chop finely so it distributes without making large green clumps.
