Description
My aunt’s crab salad that you’ll want to make all summer long. It’s bright, limey, and super refreshing. It’s similar to ceviche but made with imitation crab though canned lump crab works, too!
Yield: 6servings | Serving Size: 1generous cup
Ingredients
1medium red or yellow onion, peeled and sliced into thin strips
3bell peppers, cut into ¼ inch thick strips, then cut in half (use a combo of red, yellow and orange)
14ounce package flake-style imitation crab, flaked apart
5to 6limes, divided (depending on the size)
⅓cupfresh cilantro, stemmed and minced
2tablespoonsextra virgin olive oil
1 ½teaspoonkosher salt,
black pepper, to taste
Instructions
Put sliced onions in a large bowls with ¾ teaspoon salt and press the salt into the onions with your hands so evenly coated. Fill the bowl with just enough warm water to cover the onions plus the juice of ½ lime and let sit at least 15 to 20 minutes, to let the onion flavor mellow. Drain and rinse under cold water.
Meanwhile, prep the remaining ingredients then mix with drained rinsed onions. Add crab, bell peppers, juice of 3-4 more limes, olive oil, cilantro, ¾ teaspoon salt, and black pepper and mix well. Let it marinate a few hours, or overnight to let the flavors meld. Taste for salt and adjust as needed.
Serve with chips or tostones.
Last Step:
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Notes
With the onions, ¾ tsp salt gets tossed with water, n.i. is adjusted as so.
Nutrition
Serving: 1generous cup, Calories: 146kcal, Carbohydrates: 22g, Protein: 6.5g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 13mg, Sodium: 496.5mg, Fiber: 4g, Sugar: 8.5g
