Crunchy Crab Salad
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.
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
Reviews
This is one of my husband’s favorites. It is so light and easy to prepare. The tangy sauce is quite different and I’m sure some people wouldn’t care for it, but we really love it!
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.