Skillet Simple Crab
- Yield 4 servings
- Prep 5 minutes
- Cook 5 minutes
- Total 10 minutes
Skillet Simple Crab sits in the Salads section of Regbie. The card serves 4 servings. Plan on 10 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 pound cooked lump crab meat
- 2 scallions, thinly sliced
- 2 tablespoons chopped Italian parsley
- 1 Thai chili pepper, finely diced or 2 tablespoons diced sweet bell pepper (skippable)
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 2 tablespoons paleo mayonnaise
- 1 tablespoon lemon juice
- 8 cups salad greens, skippable
- 2 large Hass avocado, halved, pitted, and peeled (skippable)
- 6 Belgian endive spears, or mini sweet bell peppers (skippable)
Method
Dump the crab in a large bowl and mix in the scallions, parsley, and chili pepper (if using). Salt to taste with salt and black pepper.
In a small bowl, whisk together the mayonnaise and lemon juice.
Carefully mix the mayonnaise dressing into the crab meat mixture. Check the seasoning and adjust seasoning with additional mayonnaise, lemon juice, salt, and/or pepper if needed.
For a light supper, serve the crab salad over greens or spoon it over halved and pitted avocados.
For an appetizer, cut the ends off the Belgian endives and separate them into spears. Lay out the spears on a platter and spoon in the crab salad. No endive spears? You can also halve and deseed mini sweet peppers and spoon the crab salad inside!
Kitchen notes
- Storage tips: Because crab salad is so quick to make, you should probably just make it right before serving.
- If you insist on making it ahead, you can store it in a sealed container in the refrigerator for up to two days.
- Always do a smell check and if it smells off, don’t eat it!
