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Memorial Day Weekend means fun in the sun for my family. Whether you are boating, headed to the beach, or simply enjoying a picnic in the park, you'll find this easy crab salad a refreshing addition to your repertoire. It's not only cool and refreshing but filling as well. This divine crab salad recipe came about after an extremely indulgent weekend of eating fabulous food at two of my favorite local haunts.
My in-laws were in town from Idaho and we couldn't resist visits to Halls Chophouse and Hanks’ Seafood. Needless to say, we indulged two nights in a row leaving us with stomachs that were ready for more on Sunday. We spent Sunday planting a beautiful flower garden in the front yard while the children rode bikes and played in the sprinkler. We were tired, hot and ready for the next meal. I needed something cool, healthy, and tasty…this was it! I served the crab salad with roasted asparagus and artichokes.
The Green Goddess dressing was the perfect match for both the crab salad and the vegetables. I made my own version of the unique dressing - it's the "kitchen sink" version, but it turned out very flavorful. It's simple to make and it is a great "go to" dressing or dip. Not only are the color and flavor amazing, but the children love to make it because you throw everything in the blender and press GO!
Summer Crab Salad
Ingredients
- 16 ounce can of fresh crab, either claw or lump
- 2 large ripe avocados, chopped
- 1/3 cup dill, chopped
- 1/3 cup chives, chopped
- 2 ripe tomatoes, cored and diced
- 2 green onions, chopped
- salt and pepper to taste
Instructions
- In a cool bowl, toss together all of the ingredients gently (how easy is that!)
Green Goddess Dressing
Ingredients
- 1/2 cup of mayo
- 1/2 cucumber, peeled, seeded and chopped
- 1 green onion, lightly chopped
- 1 tablespoon olive oil
- 2 teaspoons white wine vinegrette
- 1 cup fresh cilantro, parsley, dill, chives - all lightly chopped
- 1/2 teaspoon of anchovie paste
- 2 garlic cloves
Instructions
- Literally the girls throw everything into the blender and press blend until it's all well mixed! You can make this a couple of days ahead and it will last in the fridge for multiple uses
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On May 28 2010 - Carrie Said:
Hi Donna,
Please try it, and with your access to MD crab it ought to be amazing.. The green goddess was so easy and don’t feel like you have to use exactly the same thing I used—try using whatever you have on hand!
On May 28 2010 - Carrie Said:
Hi Kandace! Great question… The measure was 1 cup total of all the herbs… You can use whatever herbs you like, but for this recipe the concept was a true “kitchen sink” mentality—it was what I had in the fridge so I thought those herbs would go nicely. Enjoy!
On May 27 2010 - Kandace Said:
Is the cup of cilantro, parsley dill an chives an equal amount of each to equal 1 cup? Sorry, not quite clear.
On May 27 2010 - Donna Said:
Carrie, that sounds so fabulous, especially as the temps start to hit 90 scorching degrees. And I love the Green Goddess dressing recipe-have never tried that but maybe this weekend!