Creamy Crab Salad with Cucumbers and Peas
This creamy European-style crab salad combines tender crab meat with crunchy pickled cucumbers, sweet green peas, hard-boiled eggs, and a rich mayonnaise dressing. Inspired by a traditional Latvian cookbook recipe, it's a quick and satisfying salad that's perfect for lunch, buffets, or holiday celebrations.
Ingredients
Method
- Cut the cooked crab meat into bite-sized cubes.
- Drizzle with the lemon juice and gently toss.
- Dice the pickled cucumbers.
- Finely chop the onion and fresh herbs.
- Chop the hard-boiled eggs.
- In a large mixing bowl, combine the crab, cucumbers, onion, peas, eggs, and herbs.
- Season with salt and, if desired, add the spicy mustard.
- Stir in the mayonnaise until everything is evenly coated.
- Refrigerate for at least 30 minutes before serving for the best flavor.
- Garnish with chopped eggs, cucumber slices, green peas, and cooked carrot slices if desired.
Notes
- The original cookbook decorates the salad with chopped egg, cucumber slices, peas, and cooked carrot slices.
- Traditionally, fresh crab meat was used, but imitation crab sticks make an affordable and widely available substitute.
- Fresh dill can be used instead of parsley for a more authentic Northern European flavor.
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