Crab salad passes family litmus testPublished 11:29am Thursday, April 12, 2012
In our house, when we try something new, the litmus test question we always ask is: “Would you eat it again?”
If everyone answers yes, then we know the recipe is a keeper.
Last week, with temperatures in the 70s (almost had to turn on the AC), I went in search of a spring-ish recipe and was rewarded with one that everyone agreed they’d eat again.
And talk about simple: while it requires more than a few ingredients, mostly it is measuring out ingredients you probably already have on hand, such as an onion, prepared mustard and basic spices.
In fact, the only ingredients I had to purchase to make these tasty sandwiches was crab meat and croissants. And I won’t even have to get crab meat the next time I make these yummy sandwiches, as I bought a larger quantity of crab meat than was needed and froze what I didn’t use.
It was a deliciously light and easy meal to make and passed our family litmus taste test.
Crab salad croissants
1 package (8 ounces) imitation crabmeat, chopped
1/2 cup mayonnaise
1/4 cup chopped celery
2 tablespoons shredded cheddar cheese
1 tablespoon finely chopped onion
1 teaspoon prepared mustard
1/4 teaspoon dill weed
1/8 teaspoon salt
1/8 teaspoon pepper
4 lettuce leaves
4 croissants, split
In a small bowl combine the first nine ingredients. Serve on lettuce-lined croissants.