Crab Salad 

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.