Krabby Salad

Growing up on the Long Island Sound in Connecticut, seafood was readily available.

I do not think there is any seafood I do not like.

I remember going crabbing with my Dad, down off the riverbanks.

  He would put the chicken on a string and try to catch Blue Crab.  Sometimes, 

he would just use traps.  Later, when we were finished for the day, 

we would go home, and Dad would clean the crabs and pick the meat.

I would just watch since I was afraid of getting attacked by the crabs. 

One of my Dad's favorite dishes was stuffed Flounder.  He would make

a crab stuffing with Milk Crackers.  Milk crackers were a big cracker.   I remember

eating them with a big glass of milk.  Unfortunately, they are not sold in stores anymore, 

so we just substitute with other crackers. 

After getting married and raising four children, there was not much time

for crabbing.  Also, money was very tight.  Buying picked crabmeat was not an option.

I remember being introduced to imitation crab meat in the '80s.  Imitation crab meat

is a white fish, shaped and cured to resemble the leg meat of snow crab.

It is a very affordable and delicious substitute for real crab.

There are many creative ways to prepare this less expensive alternative.

I have used it in stuffings, salads, dips, spreads, and soups.  Enjoy this

crab salad recipe.  Eat it alone, stuffed in a crepe or a fresh sliced tomato.

Ingredients:

16 ozs imitation crabmeat, chopped

3/4 cups Hellman's Mayo

4 ozs cream cheese, softened

1 TBS cider vinegar

1 TBS sugar

2 TBS green or red onion

3-4 TBS fresh cilantro or parsley, chopped

salt and pepper, to taste

Directions:

1.  Chop crabmeat.  

2.  In a mixing bowl, whisk together the mayo, cream cheese, vinegar, sugar, onions, and cilantro.  Fold in the crab meat.  Season with salt and pepper to taste.  Serve at room temperature or cold.

Note:  Serve as a dip with crackers or on a salad.  Delicious served inside of a crepe.