Salads

This tasty salad is a wonderful addition to a brunch or dinner potluck. Imitation crab is made from white fish such as polluck. You can buy it in bulk at the meat counter or prepackaged in the fish section of the meat case.   Shredding the pieces will make it look more like real crab, but if you prefer chunky meat salads, use the pieces as packaged.  This salad goes well with any beef, pork, poultry, or fish entrée.

• Preparation Time: 45 minutes
• Yield: 4-6 servings

• Snacks to Banquets:
  • A 1/2 cup serving of this salad makes a quick snack. You can serve it over some greens for a light lunch.
  • Double the recipe for potlucks or to serve to a large group.
  • To serve as an entré add additional crab or make it a seafood salad by adding small cooked shrimp.

• Preparation and Serving Tips:
  • Mix the dressing ingredients separately in a small bowl before adding to the crab and vegetables.
  • Randy likes the white pepper taste more than I do. Experiment beginning with 1/8 teaspoon and work your way up to find the taste you like.
  • The pasta and hard boiled egg are optional ingredients. If you decide to try these, prepare the pasta and/or egg first and allow to cool before adding to the salad. Blend them in gently after the rest of the salad is mixed. Sliced hard-boiled eggs arranged along the side can add to your presentation.

• You will need:
  • Cutting board and sharp knife
  • Large bowl for mixing salad
  • Small bowl for mixing dressing
  • Sturdy spoon

• Ingredients:
• 1/2 to 3/4 cup dry small shell macaroni (optional)
• 1 hard-boiled egg, chopped (optional)
• 8 ounces imitation crab, chunks or flakes
• 1/2 cup diced celery
• 1/2 cup diced purple onion
• 1/3 cup mayonnaise
• 1/2 Tablespoon Worcestershire sauce
• 1 Tablespoon sweet pickle relish
• 1 teaspoon lemon juice
• 1 teaspoon dill weed
• 1/4 teaspoon white pepper or to taste
• salt to taste

• Directions:
• Prepare the macaroni according to the package directions and let cool (Optional).
• Hard boil one egg and let cool (Optional). Chop the egg into small pieces.
• In the large bowl, toss together the imitation crab, celery, purple onion. Purple onion adds a bit of color, but yellow onion or green onions work well, too.
• In the small bowl, combine the remaining ingredients to make the dressing.
• Fold the dressing into the imitation crab mixture until it is completely covered. For a tangy bite to your salad you add a bit of sour cream to the dressing.
• Gently fold in the macaroni shells and chopped egg if you are adding these.
• Chill the salad at least one hour to allow flavors to blend.