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Crab Salad
Quick, refreshing, and full of flavor—this crab salad is my aunt’s go-to for summer get-togethers.
Ingredients
- 1 medium red or yellow onion (peeled and sliced into thin strips)
- 3 bell peppers (cut into ¼ inch thick strips, then cut in half (use a combo of red, yellow and orange))
- 14 ounce package flake-style imitation crab (flaked apart)
- 5 to 6 limes (divided (depending on the size))
- ⅓ cup fresh cilantro (stemmed and minced)
- 2 tablespoons extra virgin olive oil
- 1 ½ teaspoon kosher salt (*)
- black pepper (to taste)
Instructions
- Put sliced onions in a large bowls with ¾ teaspoon salt and press the salt into the onions with your hands so evenly coated. Fill the bowl with just enough warm water to cover the onions plus the juice of ½ lime and let sit at least 15 to 20 minutes, to let the onion flavor mellow. Drain and rinse under cold water.
- Meanwhile, prep the remaining ingredients then mix with drained rinsed onions. Add crab, bell peppers, juice of 3-4 more limes, olive oil, cilantro, ¾ teaspoon salt, and black pepper and mix well. Let it marinate a few hours, or overnight to let the flavors meld. Taste for salt and adjust as needed.
- Serve with chips or tostones.
Notes
With the onions, ¾ tsp salt gets tossed with water, n.i. is adjusted as so.
Nutrition
Serving: 1generous cup, Calories: 146kcal, Carbohydrates: 22g, Protein: 6.5g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 13mg, Sodium: 496.5mg, Fiber: 4g, Sugar: 8.5g
- WW Points: 4