Creamy Surimi Crab Celery Salad Recipe

ingredients

2/3 cup diced celery
1/4 cup finely diced sweet red onion
6 ounces surimi crab, flaked

DRESSING
2 tablespoons low-fat mayonnaise
4 tablespoons half and half
1 tablespoon fresh lemon juice
1/4 teaspoon dill
kosher salt
coarsely ground black pepper
sugar (optional)

SERVING OPTIONS
1/2 pink grapefruit
2 roma tomatoes
1/2 avocado
1 tablespoon chopped fresh cilantro
4 fresh basil leaves, slivered (chiffonade)

directions

Combine celery, onion and surimi in a salad bowl.

Combine mayonnaise, half and half, lemon juice, dill and a pinch each salt and pepper in a shaker jar. Shake and add more half and half to thin to desired consistency.

Pour dressing onto salad. Toss. Taste. Adjust salt, pepper and dill. Add sugar if the onion is too sharp. Cover; refrigerate for up to 4 hours before serving.

Serving Ideas: Peel the grapefruit. Cut sections (supremes), reserving juice. Half tomatoes lengthwise; thinly slice. Thinly slice the avocado (peeled). Center portions of crab salad on serving plates. Ring with avocado, grapefruit and tomato slices. Drizzle with reserved grapefruit juice. Garnish with herbs.

nutrition data