Crunchy Crab Salad Recipe

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In Rupert, Idaho, Stephanie Hamilton frequently serves this cool salad at home and at social functions. "It's super simple to make and has a unique taste that's delicious," she assures.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings

Ingredients

  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1 package (10 ounces) frozen peas, thawed
  • 1 cup chopped celery
  • 1 small onion, chopped
  • 3/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon soy sauce
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon curry powder
  • 1 can (3 ounces) chow mein noodles
  • 1/2 cup slivered almonds

Nutritional Facts

1 serving (1 cup) equals 400 calories, 31 g fat (4 g saturated fat), 35 mg cholesterol, 504 mg sodium, 18 g carbohydrate, 4 g fiber, 12 g protein.

Directions

  1. In a large bowl, combine the crab, peas, celery and onion; set aside. Combine the mayonnaise, lemon juice, soy sauce, garlic salt and curry powder; add to the crab mixture and toss to coat. Stir in the chow mein noodles and almonds. Yield: 6 servings.
Originally published as Crunchy Crab Salad in Quick Cooking November/December 2003, p51

Nutritional Facts

1 serving (1 cup) equals 400 calories, 31 g fat (4 g saturated fat), 35 mg cholesterol, 504 mg sodium, 18 g carbohydrate, 4 g fiber, 12 g protein.

This recipe pairs well with a light white wine.

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Reviewed Nov. 1, 2011

We liked everything about this salad except for the dressing, which we didn't care for at all. If we make it again we'd try a different salad dressing.

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