Crab Salad
Prep Time: 40 minutes
|
Cook Time: 20 minutes
350 Calories
|
4 Servings
Ingredients
2 portions Sizzlefish Bairdi Crab Legs, thawed (2 lbs.)
1 cup chopped celery
1 cup peas, thawed
1/2 cup corn kernels, thawed
1/4 cup finely chopped red onion
1 tbsp minced chives
1/4 cup mayonnaise
1/4 cup sour cream
1 tbsp fresh lemon juice
1 tbsp chopped fresh dill
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Directions
Step 1
Preheat oven to 350ºF and place crab legs in a large deep rimmed baking pan.
Step 2
Add 1- inch of water and cover with aluminum foil. Bake for 20 minutes.
Step 3
Remove crab legs from baking pan and transfer to a cutting board. Cool for 5 minutes or until cool enough to handle. Crack crab legs and body and remove meat. Chop meat into chunks and place in a large bowl. Refrigerate for 30 minutes to chill.
Step 4
Add celery, peas, corn, red onion, and chives to bowl with crab meat.
Step 5
Stir together ingredients for dressing and drizzle over crab salad. Stir well to combine.
Step 6
Refrigerate until serving.
