I know what you're thinking. You just looked at the title, saw the word "crab" and ya got skeered. No worries -- this salad's as easy as they come.
"Crab meat? I am NOT de-shelling a crab. De-meating. Wait, what is it?"
Who knows. But guess what - we're skipping that part! We're going straight to the can.Oh don't give me that look.
You guys, jumbo lump crab meat (no really, from a can!) is like the PREMIUMEST crab meat available. The sticker shock you experience when purchasing it will confirm this. It's not imitation, baby. It's the real deal. And your taste buds will faint one hundred times in a row.
Instead of making traditional crab cakes with this can o' glory, I decided to get weird with it and make a salad.
And. It. Worked.
Swear it. Roasted root vegetables with baby arugula, tenderly shredded crab meat with a nice drizzle of lemon-mustard dressing. Oh, and a fat side of Pillsbury garlic breadsticks. Y-E-S-M-O-M-M-Y.
We have the root veggies, arugula and that sinful can of crab meat.
Dice up your veggies and arrange them on a baking sheet with oil, some dried rosemary, salt and pepper.
Take a moment to gaze at your crab meat. Sniff if. Ahhh, the SEA.
Lightly shred it with your fingers. Now taste it. Is that not insane?
Prepare the Pillsbury garlic bread sticks on another baking sheet.
Blitz up the mustard, olive oil and lemon juice in a mini-food processor to get this pimp dressing.
Roasted root vegetables are my life.
Put it all together for the most glorious hearty winter salad your mind can process.
Oh hi, wondrous salad. Let's get married.
You. Crab Salad. Now.
More Salads to Love
Salads are great this time of year -- they can help you keep those New Year's resolutions, after all! Try some more Tablespoon recipes:
Featured Recipe*Bev also recommends canned salmon. But that's for another post. And she can only handle so many "EWWWs" in one day. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.