Yield: about 5 sandwiches

Heavenly Crab Salad

Heavenly Crab Salad

Ingredients

  • 1 lb. crabmeat, fresh preferably but imitation works just fine, too (I used Louis Kemp's Leg-Style)
  • 1/2 cup heavy real mayo such as Hellman's or Dukes
  • 1/2 Tbl. creamy Ranch Salad Dressing
  • 1/2 Tbl. (vinegar and oil-style) Italian Salad Dressing such as Wish-Bone's Robusto
  • 1 tsp. Old Bay Seasoning
  • 1/4 tsp. poppy seeds
  • 1/4 tsp. celery seeds
  • 1/4 tsp. creole seasoning such as Slap Ya Mama, more if you prefer it hot and spicy
  • 1/4 tsp. mustard, spicy brown or Dijon works best
  • 1/8 tsp. garlic powder
  • 1/4 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

Instructions

  • 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!