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Creamy Crab Salad

A light yet satisfying dish combining fresh vegetables with delicate crab flavors in a creamy dressing, perfect for gatherings and picnics.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Vegetable Ingredients
  • 1/2 head white cabbage, finely shredded
  • 2 large carrots, peeled and cut into thin strips
  • 1 cup canned corn, well drained
  • 1/4 cup fresh parsley, finely chopped
Main Ingredients
  • 454 grams crab meat or surimi, shredded or flaked for a fluffy style
Dressing Ingredients
  • 1 cup mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon toasted sesame seeds

Method
 

Preparation
  1. In a large mixing bowl, combine the prepared crab (or surimi), thin carrot strips, shredded cabbage, drained corn, and chopped parsley. Toss these ingredients together gently to mix them well.
  2. In a smaller mixing bowl, whisk together the mayonnaise, lemon juice, garlic powder, onion powder, salt, black pepper, and toasted sesame seeds until you get a smooth mixture.
  3. Pour the sauce over the vegetable and crab mixture and use tongs to mix everything carefully, ensuring that all ingredients are evenly coated with the creamy dressing.
  4. Cover the salad bowl with plastic wrap or a lid and place it in the refrigerator to chill for at least two hours.
  5. Just before serving, give the salad a gentle stir to recoat everything in the dressing.

Notes

Best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Freezing is not recommended as texture may be affected.