portuguese crab salad (salada de caranguejo)
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.
prep time
12 Hr
cook time
method
Refrigerate/Freeze
yield
4 serving(s)
Ingredients
- 1 pound fresh crab meat
- 2 - hard boiled eggs, chopped
- 1 tablespoon finely chopped fresh parsley
- 1/3 cup mayonnaise
- 1/4 cup cream
- 1 tablespoon prepared mustard
- 2 tablespoons port wine
- 1 teaspoon cayenne pepper (or to taste)
- - salt and pepper, to taste
How To Make portuguese crab salad (salada de caranguejo)
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Step 1Mix the crab, eggs, and parsley in a bowl, add a little salt and toss.
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Step 2In a separate bowl and mix the mayonnaise, cream, mustard, Port wine, cayenne and black pepper until the are all combined well.
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Step 3Pour the mayonnaise mixture into the bowl with the crab and gently mix the ingredients. Refrigerate overnight.
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Step 4Serve on a bed of fresh lettuce.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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