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.
Ingredients
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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
-
Make the dressing:
In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, paprika, salt, and pepper until smooth. -
Add the crabmeat:
Gently fold in the shredded crabmeat (or imitation crab) until evenly coated with the dressing. -
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. -
Adjust seasoning:
Taste the mixture and adjust the salt, pepper, or lemon juice as needed. -
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. -
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.
