I know, I know. Before someone shoots me, I know that it’s practically an abomination and cardinal sin to make “faux” crab salad by east coasters and crab snoots.
This salad is obviously not made with real, lump crabmeat. (Real EXPENSIVE is more like it!!!) We can’t afford real crabmeat. Who CAN these days?? And who would want to for a quick lunch, anyways?
This is very economical, as the green onions and peppers are from my garden, and the crab, well, at least it does contain some real crab meat, along with real fish such as cod and pollock.
What’s so horrific about that??
A 1 pound package of Louis Kemp was on sale, which made the cost quite less than a 12 ounce can of tuna. So, what the heck, right? 😀 My Heavenly Crab Salad piled into semi-homemade rolls made my hubby a VERY happy camper!! All that matters. 😉 🙂
Just a side-note for you: At our stores, a 12 ounce can of tuna is $3.62. A 1 pound package, (4 oz. / half of a cup more) of “imitation” crabmeat is (regular price) $3.76, and goes a LOT farther! So, it’s a nice alternative when you just can’t do one more can of tuna…. 😉 And BTW, a 1 pound can of real lump crabmeat is…….$27.97. Point made. Moving on.
So anyways, this ended up being quite a nice surprise for him, and me as well! I didn’t have any, as I’m allergic to crustaceans, (and as I said above, even “faux crabmeat” does actually contain a little crab), so I made it just for the hubs. But I was surprised at how much he LOVED it.
I used to make it years ago when I had my catering business, and though I did make it with real crab back then, I was relieved to know that the “imitation” crabmeat not only tasted good, but that he also very much enjoyed the spices and seasonings that I add. Very relieved and surprised!
This salad truly was a huge hit and spirit lifter, and I was so happy to see him smile!!
Smiles are few and far between these days as we struggle through this crazy mess called life.
So when a simple sandwich can bring a few moments of happiness, I’m all in!! 😀 Nothing faux about that! 🙂
So if you think that crab salad is out of reach, try some of the products that they have out for the simpler things such as my nice, cool, creamy and delicious Heavenly Crab Salad on Rolls for a special pick-me-up lunch the next time you go to reach for another jar of peanut butter, tuna, or pack of bologna and just can’t do it!
I figured that my recipe makes about 4-5 sandwiches, but they were really piled! So you can easily get a few more for “non restaurant-style” sandwiches. 😉
This is also wonderful over a bed of lettuce, and even makes a quickie snack with crackers or toasted baguette slices while watching the game, too!
I so hope that you enjoy this! And you, of course, can use my recipe for real crabmeat, too. But when pinching pennies until Lincoln’s eyeballs are popping out, this recipe will really be appreciated and come in handy! Enjoy!! 😀
*I made the rolls out of a 1 lb. loaf of frozen bread dough. See my posts on easy semi-homemade rolls/buns for recipes.
- 1 lb. crabmeat, fresh preferably but imitation works just fine, too (I used Louis Kemp's Leg-Style)
- ½ cup heavy real mayo such as Hellman's or Dukes
- ½ Tbl. creamy Ranch Salad Dressing
- ½ Tbl. (vinegar and oil-style) Italian Salad Dressing such as Wish-Bone's Robusto
- 1 tsp. Old Bay Seasoning
- ¼ tsp. poppy seeds
- ¼ tsp. celery seeds
- ¼ tsp. creole seasoning such as Slap Ya Mama, more if you prefer it hot and spicy
- ¼ tsp. mustard, spicy brown or Dijon works best
- ⅛ tsp. garlic powder
- ¼ cup sweet red bell or cubanelle pepper, diced small (I use half a small sweet red cubanelle)
- 1 small rib celery, thinly sliced or chopped
- 1 green onion, sliced
- 4 - 5 soft hoagie-style rolls
- serve with a fresh lemon wedge for those who like a squirt or two of lemon juice, and/or Louisiana Hot Sauce, Tabasco, or Sriracha sauce for those who want it hotter
- In large bowl, add all ingredients except crabmeat, red pepper, celery and green onion. Whisk or stir mixture well until mixed. Taste and adjust to your own preference.
- Stir in red pepper, celery and green onion.
- If using real crabmeat, carefully comb through for any shells, being careful not to break up crab too much. Gently fold in, easy does it, so you don't break it up, until evenly coated. Chill or can serve immediately. If using imitation, tear into 1 inch or so pieces. *Imitation leg-style crabmeat breaks up easily by twisting to tear into chunks. Slicing with a knife works just fine, too, but torn looks a bit more natural.
- Serve piled into soft rolls with hot sauce on the side for those who want a little heat, and a fresh wedge of lemon for all those lemon lovers out there!