Brenda's Mediterranean Crab Salad/Dip
The only thing Mediterranean about it is the olives...
I went to the grocery and took a taste of a crab salad that was pretty tasty. Mmmm. Mediterranean Krab Salad it read on the label (krab being the subtle hint that there was no crab at all in the container.) Then I noticed what they were asking for this tiny bit of salad and I said, "No way!"
Flipping the container over, I jotted down the main ingredients (minus the stearate mono gluto whathaveyou additives). I picked up a package of pseudo crab, a can of black olives, and some cheddar cheese. Everything else was readily available in my pantry. What I whipped up tasted remarkably like the original.
(1) 8 oz. package or 2 cups of crab meat (real or pseudo, either will work)
10 black olives, sliced
1/2 cup celery, sliced
1 tbl. fresh parsley, chopped
1/4 cup cranberry raisins, chopped
6 oz or 2 cups cheddar cheese, grated
2 cups salad dressing
1/4 tsp paprika
1 tsp. lemon juice
1/4 tsp. onion powder
3/4 tsp. horseradish
1/2 tsp. garlic, chopped
1 tsp. brown sugar
Box of your favorite
1/2 head of shredded lettuce
Flake the crab meat with a for. Add the sliced olives, celery, parsley, cranberry raisins, and cheddar cheese.
In a second bowl combine the salad dressing, lemon juice, onion powder, horseradish, garlic, and brown sugar. Combine with the crab meat mixture. Cover with cling film, and refrigerate for a hour. Server with crackers or over shredded lettuce.
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