A creamy salad made with crab-flavoured seafood and mixed vegetables
This is a tale of two sisters. One sister has, for years, been bringing this seafood salad to every family gathering, holiday celebration and casual potluck. It is her signature dish. “What shall I bring?” she asks, and the answer is usually “Oh, why don’t you bring your delicious seafood salad?”. She agrees and everyone is happy, even the second sister. Sister #2 anticipates this amazing salad while she is busy making a moussaka or galaktoboureko as her contribution; a little tired and maybe frazzled, she is excited to know that there will be seafood salad on the table.
Meal contributions among friends and family are always so lovely, and it’s great to share the work. Makes everything equitable, don’t you think? At least, that’s what sister #2 thought, up until this post.
This seafood salad is perhaps the easiest thing you can make for any occasion. There is barely any chopping, no baking or cooking, and the skills required don’t extend beyond mixing. The hardest part about making this recipe may be ensuring that sister #1 doesn’t make it first.
Another potential challenge may be finding one of the 4 ingredients (5 if you count pepper), namely the crab-flavoured seafood. This is usually pollack or whiting, or a combination of the two, fully cooked and made to resemble crab meat. Although we’re saying that it may be hard to find, if you live in a place with a well stocked grocery store, chances of you finding it are pretty good.
If you have a lot of money and want to make this seafood salad using real crab meat…don’t. We don’t know how it would actually turn out and it would be a shame to not make something spectacular with so much crab meat! So, buy the much less expensive crab-flavoured seafood, make this salad, and donate some money to a good cause.
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- 900 grams Crab-flavoured seafood about 6 cups worth
- 3 1/2 cups Frozen mixed vegetables (carrots, peas, carrots) thawed
- 1 1/2 cups Mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon ground black pepper
- Defrost the frozen vegetables by spreading them out on a dish or baking tray. Allow them to sit at room temperature for 10 - 15 minutes; they do not have to completely defrost. Do NOT run water over them.
- Chop the seafood into small pieces, and place into a large bowl.
- In the bowl with the seafood add the vegetables and the mayonnaise and mix to combine. If you like it a little creamier, feel free to add a little more mayonnaise.
- Add the Dijon mustard and pepper, and stir to combine.
- Refridgerate until ready to use.