Crab Salad(Krabbesalat)
A fresh, creamy crab salad served in hollowed tomatoes topped with alfalfa sprouts, combining delicate crabmeat, tangy vinaigrette, and crisp vegetables for a light, flavorful dish.
Ingredients
Instructions
- Mix mayonnaise with tarragon vinegar, salt, and paprika to taste.
- Add tomato puree, then fold in crabmeat and diced celery.
- Neatly slice off the tops of the tomatoes and scoop out the seeds.
- Fill the hollowed tomatoes with the crab salad mixture.
- Sprinkle alfalfa sprouts on top before serving.
Tips & Substitutions
For a lighter version, consider substituting Greek yogurt for half the mayonnaise. If tarragon vinegar isn't available, white wine vinegar can work as a substitute. Feel free to add diced bell peppers or cucumbers for extra crunch. Adjust the seasoning to your taste, especially with the paprika, as it can vary in heat. This salad also pairs nicely with recipes like Smoked Salmon Cracker Spread for a delightful seafood-themed meal.
Serving Suggestions
Serve the crab salad in the hollowed tomatoes as a refreshing appetizer or light lunch. It pairs beautifully with a crisp mixed greens salad or some crusty bread. Consider serving it alongside a chilled white wine or sparkling water with lemon for a complete dining experience. This dish is also perfect for summer gatherings or picnics.
Storage & Reheating
Store any leftover crab salad in an airtight container in the refrigerator for up to 2 days. To maintain the texture of the tomatoes, it's best to keep the filling separate until serving. If you need to reheat any components, do so gently in the microwave at low power to avoid overcooking the crab.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Salad(Krabbesalat) contains roughly 472 calories, with 4g protein, 16g carbohydrates, and 48g fat. It is an excellent source of vitamin A (78% of the Daily Value), dietary fiber (36% of the Daily Value), and iron (34% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 792mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned crab meat for this recipe?
Yes, canned crab meat is a convenient substitute for fresh crab. Just be sure to drain it well and check for any shell fragments before using. Fresh crab will provide a better texture and flavor, but canned is an excellent time-saver.
Is there a vegetarian alternative for this salad?
You can create a vegetarian version by substituting the crab meat with diced avocado or chickpeas. This will give you a creamy texture while still being satisfying. You might want to adjust the seasonings to complement the new ingredients.
How do I know when the crab meat is fresh?
Fresh crab meat should have a clean, briny smell and be firm to the touch. Look for a bright white color with minimal dark spots. If using frozen crab meat, ensure it has been properly thawed before preparing your salad.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).