Crab Salad
Crab Salad
Sizzlefish Support
Rated 5.0 stars by 1 users
Category
Snow Crab Legs
Servings
4
Prep Time
40 minutes
Cook Time
20 minutes
Calories
350
Introduction to the Delicacy
Immerse yourself in the flavors of summer with our Creamy Crab Salad. Unlike traditional recipes using imitation crab, we celebrate the authentic taste and texture of real Bairdi crab leg meat. Perfect alongside grilled dishes or as a standalone treat, this salad promises to be the highlight of your spring and summer gatherings.
The Essence of Quality: Our Bairdi Crab
Our Bairdi crab legs are sourced from the pristine waters, ensuring every bite is packed with sweet, succulent flavors. Bairdi Snow Crabs, also revered as Tanner Crab Legs, thrive in the sandy bottoms of the Bering Sea and the Gulf of Alaska. Distinguished from the larger King Crabs by their four sets of walking legs and a more delicate physique, Bairdi Crabs are the giants of the snow crab world, boasting an impressive size that can reach up to 3 feet from tip to tip and an average weight of 5 pounds.
Nourishing Every Bite: Health Benefits
Indulge in the healthful splendors of Bairdi Snow Crab, packed with Omega-3 fatty acids, essential amino acids, and a treasure trove of minerals and vitamins including iron, zinc, selenium, magnesium, potassium, and vitamins A, B12, C, and D. A feast not just for your taste buds, but for your well-being.
Recipe Overview
Our Creamy Crab Salad combines the sweetness of Bairdi crab with a harmony of vegetables, herbs, and a creamy dressing for a refreshing dish. Dive into the unique flavors and textures that make this salad a must-try recipe for your next gathering.
Key Ingredients & Flavors
- Mayonnaise & Sour Cream: For a rich and creamy base. Greek yogurt can be substituted for sour cream.
- Vegetables: Including celery, corn, red onions, and green peas. Options like zucchini and red bell peppers add extra crunch.
- Herbs & Seasonings: Parsley, dill, and lemon juice add freshness, while Dijon mustard introduces a subtle tang.
Serving Suggestions & Customizations
- Turn into a hearty pasta salad by adding cooked elbow macaroni, doubling the dressing to account for absorption.
- Serve in lettuce cups, pita pockets, or on toasted hot dog rolls for a delightful twist.
- Use as a dip with toasted crostini or crackers for a crowd-pleasing appetizer.
- For optimal freshness and texture, enjoy within 24 hours after chilling.
Ingredients
-
2 portions Sizzlefish Bairdi Crab Legs, thawed (2 lbs.)
1 cup chopped celery
1 cup peas, thawed
1/2 cup corn kernels, thawed
1/4 cup finely chopped red onion
1 tbsp minced chives
1/4 cup mayonnaise
1/4 cup sour cream
1 tbsp fresh lemon juice
1 tbsp chopped fresh dill
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
For Salad
For Dressing
Directions
Preheat oven to 350ºF and place crab legs in a large deep rimmed baking pan.
Add 1- inch of water and cover with aluminum foil. Bake for 20 minutes.
Remove crab legs from baking pan and transfer to a cutting board. Cool for 5 minutes or until cool enough to handle. Crack crab legs and body and remove meat. Chop meat into chunks and place in a large bowl. Refrigerate for 30 minutes to chill.
Add celery, peas, corn, red onion, and chives to bowl with crab meat.
Stir together ingredients for dressing and drizzle over crab salad. Stir well to combine.
Refrigerate until serving.
Nutrition
Nutrition
- Serving Size
- 1 Serving
- per serving
- Calories
- 350
- Carbs
- 30 grams
- 59%
- Fat
- 2 grams
- 9%
- Protein
- 16 grams
- 32%