Easy Crab Salad Recipe - Ensaladilla Cangrejo

Easy Crab Salad Recipe - Ensaladilla de Cangrejo, is a refreshing and easy Spanish dish made with crabmeat, crisp vegetables, and a creamy dressing. It’s perfect as an appetizer, tapa, or a light meal.

This dish is incredibly versatile — feel free to customize it with extras like boiled eggs, pickles, cooked potatoes, pineapple, or olives to suit your taste.

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Ingredients

• 450g cooked and shredded crabmeat
  (or 10 imitation crab sticks)

• 1 cup (240 ml) mayonnaise

• 2 tablespoons lemon juice

• 1 tablespoon Dijon mustard

• 1/2 teaspoon paprika

• Salt and black pepper, to taste

• 120g cooked green peas

• 120g diced carrots, cooked until tender

• 120g diced red bell pepper

• 60g diced red onion

• 2 tablespoons chopped fresh parsley, for garnish

• Lemon wedges and breadsticks, for serving

Easy Crab Salad Recipe

Method

1. Make the dressing:
   In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, paprika, salt, and pepper until smooth.

2. Add the crabmeat:
   Gently fold in the shredded crabmeat (or imitation crab) until evenly coated with the dressing.

3. Mix in the vegetables:
   Add the cooked green peas, diced carrots, red bell pepper, and red onion. Fold gently to combine, taking care not to mash the ingredients.

4. Adjust seasoning:
   Taste the mixture and adjust the salt, pepper, or lemon juice as needed.

5. Garnish and chill:
   Transfer the salad to a serving dish and sprinkle with chopped fresh parsley.
   Cover and refrigerate for at least 1 hour to let the flavors meld.

6. Serve:
   Enjoy the Ensaladilla de Cangrejo chilled, with lemon wedges on the side.
   It can be served as a salad, a tapa, or used as a filling for sandwiches or wraps.

Here in the Benidorm Seriously cookery book you will find a vast selection of Spanish Recipes.  Simple tapas dishes, delicious soups, vegetarian dishes, cakes and desserts and even drink recipes.  Spoil your family with some scrumptious new food.  

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