1.22.2010

Crab Salad and Fried Rice

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My mom had brought over several packages of crab, imitation crab, and I finally got to use them. I really hate the taste of crab meat, already cleaned, from the store. And am way too lazy to cook and clean my own for the purpose of a salad, so if I'm making a crab salad, I use imitation.

I've been serving a few tablespoons of it over butter lettuce or sprouts, and it makes a great lunch or side dish.

And the husband made fried rice with lots of vegetables. It's disgusting at how healthy we've been eating. I blame Mr. Bittman's Food Matters, which I read over the holidays, and due to my crush on him, took it to heart. Ah, the things we do for love - like eat less animals.

Crab Salad
Serves 6-8
2 packages of imitation crab, cut into think strips
1 bell pepper, I used green, any color would do, chopped
4 celery stalks, chopped
1-2 medium pickles, chopped
Dill, a nice handful, chopped
Mayo
Sour Cream
salt and pepper

Cut everything up into sizes that work for you. I like my vegetables pretty small in this salad, combine with crab and dill and add mayo and sour cream to taste, making sure everything is coated. I don't like a lot of mayo and add a little at a time, until I feel there's enough. Season. Refrigerate. This salad is best cold, so let it sit for at least an hour.

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