Tuesday, 11 March 2014

Making Homemade Crab Salad

This is a ridiculously easy salad but it's got some great texture differences. Replace the crab with shrimp if you prefer. It's sort of like a California roll sushi salad! The fresh taste and cool colors of this salad filling lend glamour to the appetizer recipes. This recipe is quick, easy and delicious. The great thing about this crab salad is that it can be made ahead of time, and chilled for up to five days in the fridge, which makes for a healthy protein packed easy appetizers ready anytime you are!


1 cup crab (fresh or imitation)
1 Avocado
1 cup creme fraiche
1 tsp wasabi
1 tsp sesame oil
to taste salt, more wasabi, or lemon juice


Mix the creme fraiche with the wasabi. Taste to determine your additives. Does it need salt? Acid? Add salt, lemon juice, or more wasabi as it needs. You want the sauce tangy with a bit of a kick.

Cut the crab and avocado in 1/2 inch pieces. Toss with sesame oil. Layer a glass with crab, avocado, and the cream on top. Serve!

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