1 / 1
Norwegian-Style Crab Salad
Ten and a half ounces of shredded crab — real or imitation — gets folded with a full can of rinsed chickpeas, chopped red bell pepper, and a cup of light mayonnaise seasoned with lemon juice, dill, chives, and flat-leaf parsley. The chickpeas bulk up the salad enough to serve four as a main rather than a side. White pepper instead of black keeps the dressing clean and pale. Scoop it over lettuce, pile it into a croissant, or spread it on toasted sourdough.
Ingredients
- 10 & 1/2 ounces of shredded crab meat, white (imitation is ok, too)
- 1 cup of mayonnaise, light
- 2 tbsp. of chopped chives
- 2 tbsp. of chopped dill
- 2 tbsp. of chopped parsley
- 2 tbsp. of fresh-squeezed lemon juice
- 1 can of drained, washed chickpeas
- 1 chopped bell pepper, red
- Salt, kosher
- Pepper, WHITE, as desired
Instructions
- 1Combine the shredded crab meat, light mayonnaise, chopped chives, fresh lemon juice, chopped dill, and chopped parsley in a large bowl. Fold the ingredients together gently instead of stirring vigorously to keep the crab meat intact.
- 2Fold in the chopped red bell pepper and drained chickpeas until everything is evenly distributed.
- 3Cover the bowl and chill in the refrigerator for 30 minutes. The resting time allows the flavors to meld and the dressing to thicken slightly.
Notes
- Serving: Scoop this chilled salad over crisp lettuce leaves, tuck it into a buttery croissant, or spread it on toasted sourdough bread.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Swap: If you don't have fresh crab meat, high-quality imitation crab works perfectly well in this recipe.
Recipe Details
About the Author
