A food show favorite! This crab salad was a “Chef” mistake that turned out to be what is now a ten-plus-year favorite! Please note this recipe is made in bulk for a large party or event or as an item for a foodservice establishment. It can be reduced easily by reducing all ingredients by 2/3rds and only using one pound of crab.
- Prep Time: 20m
- Total Time: 20m
Ingredients
- 3 pounds Crab Meat (Lump, Backfin or Super Lump preferred)
- 1/2 Red Onion, finely diced
- 6 Scallions, thinly sliced, (one bunch)
- 1 Red, Yellow or Orange Bell Pepper, small dice
- Small Amount of Shredded Cheese Blend
- 4 teaspoons Dried Parsley
- 2 teaspoons Old Bay Seasoning
- 1 tablespoon Ground Black Pepper
- 5 tablespoons White sugar
- 1 pinch Paprika
- 4 teaspoons Celery Seed
- 8 tablespoons Mayonnaise
- Cholula Hot Sauce to taste
Instructions
- Mix the mayonnaise and hot sauce (to taste).
- In a large bowl combine the diced onions, peppers, scallions, cheese and all of the seasonings and mix to combine using a rubber spatula.
- Add the crab meat and gently fold to combine.
- Ideally allow to chill under refrigeration for at least 15 minutes before serving.
Serving suggestion
- Serve with pasta for a meal, as a crab salad wrap, serve or on a lettuce leaf as a wrap or boat. Or, serve as an appetizer with Chips/Pretzels/Crackers.
