Crab Salad

It’s so easy to fall into ruts when it comes to lunch. Especially with a preschooler in the house, it’s often easier to default to the basics: sandwiches, salads, etc. More often than not, my lunch is pretty plain.

I wanted something different today, and I’ve had a package (actually a couple of packages) of imitation crab meat hanging around in my fridge. By the way, if the phrase “imitation crab meat” makes you want to get on a purist high horse, please scroll on by… you can make this with “real” crab meat if you have it, of course, but imitation is a budget-friendly substitute that works well in things like salads.

I did a search the other day for ideas to use up the crab, and this recipe for a crab salad sounded like a good idea for lunch.

Overall, the salad came out well. I did a halfhearted job of julienning the cucumbers. I was partway through before I remembered that I have a mandoline, so next time I’ll do a better job.

I tweaked a few things: they do not specify, but I used rice vinegar (they don’t specify), a little less sugar (personal preference), and I added scallions. Next time, I’d actually add even more scallions, and possibly some sesame seeds. I’m just now realizing, too, that I forgot to add in the panko! Whoops. It was clearly fine without it, but I can see how that would improve the texture.

I served the salad on a toasted piece of multi-grain bread and topped it with scallion microgreens from Coeur et Sol. A simple side of carrots and a glass of seltzer rounded out my tasty lunch.

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