Crab Salad Appetizer

Crab Salad Appetizer Ronit PensoEntertaining doesn’t have to mean working hard on elaborated dishes, and the following simple dish demonstrates exactly that. Quick and easy to assemble, this salad is always popular with guests.  The seasoning is fresh and fairly mild, so that the crab flavor is not overshadowed. Served in different ways, it is a perfect dish for brunch or finger food buffet. Try it and enjoy.

* Fried and marinated tofu skins pockets are available in Asian stores or on line. They are used mainly for Inari shushi, but are wonderful for serving a variety of other foods as well. Their sweet-salty flavor complements the crab salad beautifully. Before using, drain them on paper towels, separate carefully and fill as close to serving as possible.
* Peppadaw are pickled peppers,  also known as sweet piquant pepper. They are about the size of cherry tomato and have a mild sweet and spicy flavor. They are available in specialty stores or online.

Makes: 12
Prep time: 20 minutes
Chilling time: 30 minutes

For the salad:
1 6 oz (170 grams) can premium crabmeat, drained
1 Tbs mayonnaise
1 Tbs sour cream
½ tsp salt
1 Tbs sweet chili sauce
1 tsp fresh lemon juice
¼ tsp freshly ground black pepper
1 scallion, chopped
2 pickled peppadew, chopped (see notes)
1 Tbs chopped cilantro
1 Tbs chopped mint
For serving:
Fresh mint and cilantro leaves
Tofu skin pockets (see notes)
Romaine lettuce heart leaves

In a medium bowl, mix all the ingredients for the salad. Place in the fridge for 30 minutes or until ready to use, and up to a day.
Before serving, drain again, mix and adjust seasoning if needed.
Crab Salad Appetizer Ronit PensoCrab Salad Appetizer Ronit Penso

To served in Tofu skin pockets: carefully separate and open the pockets. Fill with 1 heaped tablespoon of the salad. Garnish with fresh cilantro and mint leaves and serve.
Crab Salad Appetizer Ronit Penso Crab Salad Appetizer Ronit Penso Crab Salad Appetizer Ronit Penso

Or place heaped teaspoons on fresh and crisp Romaine lettuce heart leaves.
Crab Salad Appetizer Ronit PensoCrab Salad Appetizer Ronit Penso Crab Salad Appetizer Ronit Penso

Or simply place the salad in a medium bowl and serve with fresh Romaine lettuce leaves.
Crab Salad Appetizer Ronit Penso

68 thoughts on “Crab Salad Appetizer

  1. Joyce Klein Gabai says:

    Sounds and looks great. Like Dolly I’ll use fake crab (unless you can suggest some thing else). This recipe is going to be on my table soon.
    Chag Sameach!

    Liked by 1 person

  2. Karen says:

    What a nice appetizer. Love the Asian influence…I’ll have to search out an Asian market in our area. I made a crab salad appetizer for Christmas Eve when we had friends over but used phyllo cups as the base.

    Liked by 1 person

  3. ChgoJohn says:

    This post hits so many of the right notes for me, Ronit. Crab salad means Christmas. Mom always began our feast with shrimp and crabmeat cocktails. Your sue of the tofu sin pockets is genius! I’ve enjoyed them when at one of the local Japanese restaurants and never thought to use them at home. Well, that’s about to change, thanks to you. What a great idea and the perfect way to spotlight your crab salad. My only problem would be trying to ensure that at least a few of them make it out of my kitchen to my dinner guests. 🙂

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you John, I’m glad this post brought back such nice memories and that you liked my version.
      Tofu skin pockets are really such a wonderful way to serve the salad. They add their own flavor and by now I use them often, with different fillings as well. It is indeed hard not to nibble a few before serving! 🙂


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