Crab Salad

It’s best to serve this salad chilled, so give it at least two hours in the fridge before serving.

Sandwiched between a split buttery bun, this Crab Salad has all of the flavors of a coastal summer vacation without the tourist price tag and extra fees. The creaminess of the mayonnaise is countered by the parsley and the chopped scallion to create a fresh balance.

This Crab Salad tastes amazing on top of a bed of lettuce or mixed with pasta to make a pasta salad. It’s such a versatile salad that it’s bound to make it to the table, regardless of the season.

Ingredients

1/2 cup mayonnaise
1 tablespoon white vinegar
1 tablespoon chopped parsley
1 teaspoon lemon juice
1/4 cup sliced green onions plus more for garnish
Kosher salt and freshly cracked black pepper, to taste
1 pound imitation crab meat, cut into pieces
4 to 6 rolls, for serving
Preparation
In a bowl combine mayonnaise, vinegar, parsley, lemon juice, green onions, salt, and pepper.
Gently fold in crab meat, folding to completely combine.
Cover tightly with plastic wrap and refrigerate for a minimum of 2 hours. (Can be kept refrigerated for 5 days).
For serving, fill the rolls with the salad and garnish with extra sliced green onions.