There’s something about a chilled seafood salad in the early spring that signifies all is right in the world. It’s crisp and refreshing, and when there’s crab involved? There’s nothing better.
For this salad, I debated on the type of crab. I know jumbo lump is the best, but settled on backfin, as I know it’s still got decent flavor, and is less expensive. They type of crab you use shouldn’t make that much difference, as long as it’s actual crab meat and not the fake kind.
For the veggies, I wanted crisp and refreshing, so I used a vegetable peeler to make thin broad noodles of zucchini, and then added crisp bell peppers and sliced cucumbers. A few tomatoes, and a lemon shallot dressing made it perfect.
Eat this salad on the back porch with a glass of white wine and some crusty bread, and you’ll feel like you can rule the world.
Use this again: This salad is best made when ready to eat.
For one or two servings: Recipe can easily be halved or doubled.
Store leftovers: This salad is best made when ready to eat.
- 8 ounces cooked crab meat any variety
- 2 small zucchini sliced into wide flat noodles usinga vegetable peeler
- 1 bell pepper any color, thinly sliced
- 1 cup halved, cherry tomatoes
- 1 cup cucumber slices
- 2 tbsp sliced green onions
- 1 tsp Sayulita Steak and Veg spice blend
- Combine the crab, zucchini, bell pepper, tomatoes, greenonions, and Sayulita Steak and Veg seasoning in a large bowl. Toss and chill for 30 minutes or longer.
- When ready to serve, put the dressing ingredients in a jar and shake until well combined.
- Toss the salad with the dressing, and sprinkle with ColimaSea Salt before serving