Ina Garten Crab Salad
The Ina Garten Crab Salad is an easy recipe that is great as a side dish or as a filler for crab salad sandwiches. You’re going to love this delicious and simple recipe.
Ingredients
- 1 pound cooked lump crab meat
- 2 scallions thinly sliced
- 2 tablespoons chopped Italian parsley
- 1 Thai chili pepper finely diced, or 2 tablespoons diced sweet bell pepper (optional)
- Diamond Crystal kosher salt
- freshly ground black pepper
- 2 tablespoons paleo mayonnaise
- 1 tablespoon lemon juice
- 8 cups salad greens optional
- 2 large Hass avocadoes halved, pitted, and peeled (optional)
- 6 Belgian endive spears or mini sweet bell peppers (optional)
Instructions
- Mix the crab with the scallions, parsley, and chili pepper (if using) in a large bowl.
- Sprinkle with salt and pepper to taste.
- Combine the mayonnaise and lemon juice in a small bowl.
- Mix the mayonnaise dressing into the crab meat mixture carefully. Adjust seasoning with more mayonnaise, lemon juice, salt, and/or pepper if desired.
- Serve the crab salad over greens or spoon it over halved and pitted avocados as a light lunch.
- Belgian endives option: Prepare Belgian endives by cutting off the ends and cutting them into spears.
- Place the spears on a platter and spoon in the crab salad.
- Are there no endive spears? The crab salad can also be spooned inside halved and deseeded mini sweet peppers!
Notes
- The best choice is to use freshly cooked crab meat that you prepare yourself or purchase from a trusted fishmonger. The second best choice is the canned crab jumbo lump meat that is found in the seafood department in the refrigerator section.
- It is recommended that you chill for at least two hours. If possible, chill overnight.
Nutrition
Calories: 331kcalCarbohydrates: 15gProtein: 24gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 51mgSodium: 1024mgPotassium: 980mgFiber: 8gSugar: 3gVitamin A: 2640IUVitamin C: 97mgCalcium: 86mgIron: 2mg
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