Crab Salad
Light, zesty, and bursting with taste—this crab salad is my aunt’s favorite dish for warm-weather gatherings.
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Ingredients
- 1 medium red or yellow onion
- 14 ounce package flake-style imitation crab
- 5 to 6 limes
- ⅓ cup fresh cilantro
- 2 tablespoons extra virgin olive oil
- 1 ½ teaspoon kosher salt
- black pepper
- 3 bell peppers
Instructions
- 1
In a spacious bowl, combine the sliced onions with ¾ teaspoon of salt, then gently massage the salt into the onions using your fingers until they are uniformly coated. Pour in just enough warm water to submerge the onions, along with the juice from ½ lime. Allow this mixture to sit for a minimum of 15 to 20 minutes, enabling the sharpness of the onions to soften. Afterward, drain the onions and rinse them thoroughly under cold water.
- 2
While the onions are soaking, prepare the other ingredients. Once the onions are drained and rinsed, incorporate them with the remaining components. Add in the crab meat, diced bell peppers, the juice from 3 to 4 additional limes, a drizzle of olive oil, chopped cilantro, ¾ teaspoon of salt, and some freshly ground black pepper. Stir everything together until well combined. For the best flavor, allow the mixture to marinate for a few hours or overnight. Before serving, taste and adjust the salt if necessary.
- 3
Enjoy this delicious crab salad with crispy chips or tostones on the side.
Nutrition Information
Notes & Tips
- With the onions, ¾ tsp salt gets tossed with water, n.i. is adjusted as so.
- With the onions, ¾ tsp salt gets tossed with water, n.i. is adjusted as so.