After whisking the dressing, gently fold the chopped-up imitation crab into the dressing. Don’t be too forceful, or else you’ll break apart the pieces.
It’s best to serve this salad chilled, so give it at least two hours in the fridge before serving.
Sandwiched between a split buttery bun, this Crab Salad has all of the flavors of a coastal summer vacation without the tourist price tag and extra fees. The creaminess of the mayonnaise is countered by the parsley and the chopped scallion to create a fresh balance.
This Crab Salad tastes amazing on top of a bed of lettuce or mixed with pasta to make a pasta salad. It’s such a versatile salad that it’s bound to make it to the table, regardless of the season.
Ingredients
1/2 cup mayonnaise
1 tablespoon white vinegar
1 tablespoon chopped parsley
1 teaspoon lemon juice
1/4 cup sliced green onions plus more for garnish
Kosher salt and freshly cracked black pepper, to taste
1 pound imitation crab meat, cut into pieces
4 to 6 rolls, for serving
Preparation
In a bowl combine mayonnaise, vinegar, parsley, lemon juice, green onions, salt, and pepper.
Gently fold in crab meat, folding to completely combine.
Cover tightly with plastic wrap and refrigerate for a minimum of 2 hours. (Can be kept refrigerated for 5 days).
For serving, fill the rolls with the salad and garnish with extra sliced green onions. Serve and enjoy.
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