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Curry Crab Salad
At a Glance
- Prep
- 10 minutes
- Total
- 10 minutes
- Servings
- 3-4 serving(s)
Categories
- Salads
- Seafood
- No-cook
- Easy
- Crab
- No-Cook
Allergens
- Shellfish
- Eggs
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Calories
211.2
per serving
844.8 for selected servings
Fat
11.7g
per serving
46.8g for selected servings
Sugar
8g
per serving
32g for selected servings
Protein
6.8g
per serving
27.2g for selected servings
Carbohydrates
20.7g
per serving
82.8g for selected servings
Crab and curry make a great combo, cooked crab meat or imitation crab meat may be used for this, adjust all ingredients to taste, plan ahead this salad must chill for several hours before serving.
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Equipment
Mixing bowl, Spoon, Refrigerator
Ingredients
- 1 (8 ounce) package imitation crabmeat or 1 (8 ounce) package cooked crabmeat
- 1/3 cup mayonnaise
- 3 tablespoons sour cream
- 1/4 cup finely chopped celery
- 1 small onion, finely chopped (or use 1 green onion, chopped)
- 3 -4 teaspoons prepared mustard
- 1/4-1/2 teaspoon seasoning salt (or to taste)
- 1/4 teaspoon curry powder
- 1/2 teaspoon lemon pepper (or to taste, or use freshly ground black pepper)
Instructions
In a bowl mix all ingredients.
Let sit in fridge for 3 or more hours before using to blend flavors.
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