How to Make Chopped Salad with Crab

Let’s make a chopped salad with crab today.

This is a great way to use up all those odd pieces of veggies you might have left over in your fridge. Simply chop all the veggies and mix them together. I used canned crab but you could substitute that with tuna, shredded chicken or shrimp. It will render the same delicious result. Finally I made a buttermilk dressing and mixed it all up. Here is what I used – you can go ahead and use any other vegetable you might have such as cabbage, bell peppers, jicama, radishes, etc.

A small piece of Iceberg lettuce
A small piece of Romaine lettuce
1 tomato
6 snap peas
3 to 4 cooked fingerling potatoes
1/2 red onion
1 carrot
1 can crab

Simply finely chop all of the ingredients – shred the carrots – and place them in a bowl. Add the dressing and toss well. You will probably have left over dressing. Place it in a container with a cover and refrigerate it. It will last for a few days. Don’t forget to use it for other salads! It goes beautifully with greens and apples! Serve.

FOR THE DRESSING:
2 tablespoon minced red onion
1 tablespoon lemon juice
1/4 cup sour cream
1/4 cup buttermilk
1/2 cup mayonnaise
Salt & Pepper

Place the minced onion and lemon juice in a small bowl and set aside for 5 minutes. Whisk in the sour cream, buttermilk and mayonnaise. Season with salt and pepper to taste.

Print the Chopped Crab Salad Recipe Here Chicken & Shrimp Stir-Fry