I love crab salad; when we get together with brothers and sisters, it’s my sister in-law Inessa’s specialty. Easy and yet so good….. The creamy dressing tossed with the crunchy sweet vegetables provides the faultless contrast in flavors! !
1 lb. crab meat or imitation crab sticks, coarsely chopped
1/2 lb. Shrimp cooked (If large, coarsely chopped)
4 eggs, hardboiled, coarsely chopped
2 stalks celery, thinly sliced
2 scallions, thinly sliced
1 cup of cheese, shredded (I used smoked mozzarella)
1 cup corn, from can, drained
3/4 cup mayonnaise
1/2 cup sour cream
1 Tbsp. of lemon juice
salt and pepper
Dill or Italian parsley
Combine dressing ingredients; mix well and set aside.
Combine all salad ingredients; Pour dressing over salad and toss to coat. Taste it to see if you need more mayo, lemon juice, salt, or pepper. Refrigerate and let it marinate for 30-45 minutes before serving. Garnish with shrimp and fresh herbs on top.