portuguese crab salad (salada de caranguejo)

★★★★★ 1 Review
Mikekey avatar
By Mikekey *
from Seattle, WA

Great summer recipe as an appetizer or a light lunch. The original called for 1 tablespoon cayenne, which I assume was a type. Use however much you are comfortable with.

★★★★★ 1 Review
serves 4
prep time 12 Hr
method Refrigerate/Freeze

Ingredients For portuguese crab salad (salada de caranguejo)

  • 1 lb
    fresh crab meat
  • 2
    hard boiled eggs, chopped
  • 1 Tbsp
    finely chopped fresh parsley
  • 1/3 c
    mayonnaise
  • 1/4 c
    cream
  • 1 Tbsp
    prepared mustard
  • 2 Tbsp
    port wine
  • 1 tsp
    cayenne pepper (or to taste)
  • salt and pepper, to taste

How To Make portuguese crab salad (salada de caranguejo)

  • 1
    Mix the crab, eggs, and parsley in a bowl, add a little salt and toss.
  • 2
    In a separate bowl and mix the mayonnaise, cream, mustard, Port wine, cayenne and black pepper until the are all combined well.
  • 3
    Pour the mayonnaise mixture into the bowl with the crab and gently mix the ingredients. Refrigerate overnight.
  • 4
    Serve on a bed of fresh lettuce.

Categories & Tags for Portuguese Crab Salad (Salada de Caranguejo):

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