Tender chunks of king crab dotted with colourful peppers and bright green peas in a chili-lime mayo dressing – wow!
Confetti crab salad
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PREP TIME
20 min
Makes
6 to 8 servings
* PLUS Refrigeration Time: 60 minutes
Andreas Trauttmansdorff
Ingredients
- 2 green onions
- 2 stalks celery
- 1 red bell pepper
- 1 orange bell pepper
- 1 cup coarsely chopped fresh cilantro
- 1/2 up frozen peas
- 340-g pkg imitation king crab
- 2 limes
- 1/2 cup mayonnaise
- 1/2 tsp Tabasco sauce , preferably chipotle-flavoured
- 1/2 tsp salt
- fresh sprigs cilantro , optional
Instructions
- Thinly slice onions. Finely chop celery. Core and seed peppers, then finely chop. Chop cilantro. Place all in a large bowl. Add peas. Coarsely chop crab and add. In a small bowl, squeeze 2 tbsp (30 mL) juice from 1 lime. Cut other lime into 8 wedges and set aside. Whisk mayonnaise, Tabasco and salt into lime juice. Drizzle over crab mixture and stir until evenly mixed. Cover and refrigerate up to 1 hour before serving. After that, salad may begin to water out a little bit.
- Just before serving, taste and add more lime juice, if needed. Spoon into martini glasses, sundae cups or small bowls. Garnish with lime wedges and sprigs of cilantro.
Nutrition (per serving)
- Calories
- 164,
- Protein
- 6.2 g,
- Carbohydrates
- 9.1 g,
- Fat
- 11.7 g,
- Fibre
- 1 g,
- Sodium
- 594 mg.
