Artificial crab is one of the world’s wonders. Made with pollock or whiting, crab flavoring, and a touch of food coloring, it tastes delicious, is low in fat and cholesterol, and has many uses in which it is far superior to genuine crab.
I absolutely adore this salad. Its economy, size, and ease of preparation make it an ideal contribution for a potluck. It’s also a great first course for a formal or family dinner, particularly if the main course is seafood.
I’ve modified this recipe from one on the Clover Leaf brand’s website. Clover Leaf’s long and extremely interesting history offers more twists and turns than a soap opera. Having given the brand its rightful due, I’ll add that any quality brand of artificial crab sold in your corner of the world will do very nicely, thank you.
Crab and Spinach Salad:
One 8-oz. (227 g) pkg “flake style” artificial crab
2 stalks celery, thinly sliced
¼ c. frozen peas, uncooked
4 green onions, thinly sliced
½ c. plain, natural yogurt
½ c. mayonnaise
2 tsp. dried dill weed (or 1 tbsp. chopped fresh dill)
¼ tsp. salt
¼ tsp. coarsely ground pepper
|Stem baby spinach|
|Steam about 3 min., until limp|
|Cool, squeeze and blot dry, slice|
|Take a block of artificial crab ...|
|Slice celery thinly|
|Dress and chill, transferring to salad bowl when needed|