Here’s a quick, inexpensive summer seafood salad with a variety of serving options. as an appetizer, it would be great served on buttery crackers. A dollup on salad greens is refreshing! However, one of my favorite ways is on top of lettuce on a toasted roll or buttery croissant. While living in an area where blue crabs are part of summer gatherings with friends and family, this Spicy Seafood Salad kind of goes againt the grain since it’s imitation crab meat. Be that as it may, it is made with seafood, Alaskan Pollack, so I won’t call it crab salad. This can be addicting so be forewarned!
The Prep:
Here’s the brand of imitation crab I used. Other brands are available, but not in a 1 pound package as required for this recipe.
The imitation crab chunks were sliced thin and cut smaller, as shown below. Dice about 1/2 cup of celery, about 2 stalks. The dressing ingredients were measured then blended.
The Mix:
Combine the celery and dressing with the flaked imitation crab, tossing gently to coat and distribute throughout. It’s best to chill a couple of hours before serving to allow the flavors to meld. Feel free to have a quick taste though so you can compare the difference. The Old Bay seasoning will stand out even more after chilled. Besides, we all know anything seafood must have Old Bay!
Serving:
Check out this! I took out a small amout to serve on buttery crackers. This was an amazing appetizer which proved to be addicting. You can see the dill and parsley which were harvested and dried from my herb garden.
Do you like Lobster Rolls? Here’s my version! The portion is smaller, but it works for a quick lunch or a lazy dinner. I toasted a potato bread hot dog roll. You could also toast a croissant or brioche bun. I layered the bun with a lettuce mix then placed a desired amount of the Spicy Seafood Salad on top. Random thought: I wonder how adding some tiny salad shrimp to the mix would add to the flavor? Maybe next time…. and there will definitely be a next time. YUM!!
Spicy Seafood Salad
Ingredients
- 1 pound imitation crab meat, flaked or sliced thin
- 1/2 c diced celery
- 1/2 c mayo
- 1 t Old Bay seasoning
- 1/2 t dried dill
- 1 t dried parsley
- 1/2 t Kosher salt
- 1/2 t black pepper, freshly ground
- 1 t Sriracha
Instructions
- Flake or thinly slice the imitation crab meat. Chop, if necessary, for smaller pieces as shown in final product. Place in a mixing bowl or serving dish.
- Dice the celery and place it on top of the crab meat.
- Blend the remaining ingredients in a smaller bowl, then pour over crab and celery. Toss gently to combine and evenly distribute all of the ingredients.
- Chill in the fridge a couple of hours before serving.
- It's great on crackers or on a toasted roll or croissant, like a mini "lobster roll".
