Monday, June 25, 2012

Crab and Broccoli Salad

My brother-in-law makes this salad for family fiestas and I love it.  It's best after marinating overnight, but can also be made and served the same day.

1 package imitation crab meat thawed and flaked
1 16 oz. package frozen peas, thawed and patted dry
    (or use 4 cups fresh if you have them available from your summer garden)
1 cup sunflower seeds, optional
2 heads fresh broccoli, chopped small (I always add the stems sliced thin as well as the florets)
2 cups mayonnaise
2 tsp. lemon juice
1 tsp. salt (omit if using sunflower seeds)
2 tsp. old bay seasoning (or 1 tsp. dry mustard)

In a large bowl combine crab meat, peas, broccoli and sunflower seeds, if using.  In a separate bowl combine mayonnaise, lemon juice, salt (if using), and old bay seasoning until smooth.  Pour over crab and vegetable mixture.  Combine until well moistened.  Cover and refrigerate for several hours or over night.

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