This salad can be made a day ahead, in fact it tastes even better the next day after the flavors have all settled!
Course
Salad
Cuisine
Mediterranean
Prep Time5minutes
Cook Time5minutes
Total Time10minutes
Servings4
Calories372kcal
AuthorNadia Hubbi || Yaseen
Ingredients
3 8-ozPacks of Imitation Crab MeatNote: If you prefer shrimp, 1-1.5 Lb of peeled Shrimp can be substituted for the Crab
½Small Sweet Onion
3/4-1lbof Pimento Stuffed Green Olivespreferably from a supermarket olive bar and not jarred
½CupMayonnaise
½CupWhite Vinegar
2-3Celery stalksfinely chopped
Seasoning: 1 tsp Salt and ½ Tsp Peppermore or less to suit your taste
Instructions
Breakup the crab meat by hand into smaller chucks (helps absorb the dressing). (If using raw shrimp instead of crab, put in boiling water for 2-3 minutes until they turn pink, then cut lengthwise into medium chunks)
Dice the Onion and Slice the Olives lengthwise into circles and add to the crab
Dressing: Mix the Mayonnaise and Vinegar and Season with Salt and Pepper to taste
Add dressing (add in half, mix, then add more to taste)
Refrigerate overnight mixing a few times to distribute the dressing (Note: this dish should sit for at least 12-15 hours to allow for ingredients to marinate and reduce the intensity of the onions)