This light crab salad is a terrific starter or simple lunch in the summer. Serve on Ritz crackers or over butter lettuce.
Serves: 4-6 as a starter
Time: less than 30 minutes
1 lb Crab, preferably peekytoe or lump, picked through
½ cup Granny Smith Apple, diced small
½ cup Celery, diced small
½ cup English Cucumber, diced small
2 Tbsp Pickled Peppers, diced
½ cup Mayonnaise
2 Tbsp This Little Goat went to Southeast Asia Sauce
2 Tbsp Fresh Lemon Juice
2 Tbsp Cilantro, minced
Toss together crab, apple, cucumber, and pickle peppers until thoroughly combined. In a small bowl whisk together mayonnaise, Southeast Asia Sauce, lemon juice, and cilantro. Pour over crab mixture and gently fold together. Refrigerate for at least 30 minutes, or up to 4 hours. When ready to serve, drain off any excess liquid and adjust seasoning with additional Southeast Asia Sauce and lemon juice.