Ingredients with Measurements:
- 1 pound of lump crab meat
- 1/2 cup of mayonnaise
- 1/4 cup of diced celery
- 1/4 cup of diced red onion
- 1 tablespoon of chopped fresh parsley
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Spoon or spatula
- Cutting board
- Knife
Step-by-step instructions:
1. In a mixing bowl, combine the lump crab meat, mayonnaise, diced celery, diced red onion, chopped fresh parsley, and lemon juice.
2. Mix all the ingredients together until well combined.
3. Season the crab salad with salt and pepper to taste.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Refrigeration time: 30 minutes
Temperature:
- Refrigerate the crab salad until ready to serve.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 250
- Total fat: 17g
- Saturated fat: 2.5g
- Cholesterol: 80mg
- Sodium: 600mg
- Total carbohydrates: 3g
- Dietary fiber: 0g
- Sugars: 1g
- Protein: 22g
Substitutions for ingredients:
- You can substitute the lump crab meat with imitation crab meat.
- You can substitute the mayonnaise with Greek yogurt or sour cream.
- You can substitute the celery with cucumber or bell pepper.
- You can substitute the red onion with green onion or shallot.
Variations:
- Add diced avocado for a creamier texture.
- Add diced jalapeno for a spicy kick.
- Add diced mango for a sweet and tangy flavor.
Tips and tricks:
- Use fresh lump crab meat for the best flavor.
- Be gentle when mixing the ingredients to avoid breaking up the crab meat.
- Serve the crab salad on a bed of lettuce or with crackers.
Storage instructions:
- Store the leftover crab salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Crab salad is best served cold and should not be reheated.
Presentation ideas:
- Serve the crab salad in a glass bowl or on a platter.
- Garnish with fresh parsley or lemon wedges.
Garnishes:
- Fresh parsley
- Lemon wedges
Pairings:
- Serve with a crisp white wine or a light beer.
Suggested side dishes:
- Garlic bread
- Grilled vegetables
- Rice pilaf
Troubleshooting advice:
- If the crab salad is too dry, add more mayonnaise or lemon juice.
- If the crab salad is too wet, drain any excess liquid.
Food safety advice:
- Make sure to use fresh lump crab meat and refrigerate the crab salad until ready to serve.
- Do not leave the crab salad at room temperature for more than 2 hours.
Food history:
- Crab salad is a popular dish in coastal regions and is often served as an appetizer or light lunch.
Flavor profiles:
- The crab salad is creamy, tangy, and slightly sweet.
Serving suggestions:
- Serve the crab salad on a bed of lettuce or with crackers.
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