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Quick Norwegian-Style Crab Salad
Sweet shredded crab meat meets crisp red bell peppers and hearty chickpeas in this bright, creamy salad. A light mayonnaise dressing gets a lift from fresh dill, chives, and a generous squeeze of lemon juice. It's a refreshing take on classic seafood salad that doesn't feel heavy. You'll love how the chickpeas add unexpected texture and make the dish filling enough for a main course. Scoop it over crisp lettuce leaves, tuck it into a buttery croissant, or spread it on toasted sourdough for an easy lunch.
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.