Portuguese Crab Salad (Salada de Caranguejo)

Portuguese Crab Salad (salada De Caranguejo) Recipe

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Mikekey *


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.


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12 Hr


  • 1 lb
    fresh crab meat
  • 2
    hard boiled eggs, chopped
  • 1 Tbsp
    finely chopped fresh parsley
  • 1/3 c
  • 1/4 c
  • 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.

Printable Recipe Card

About Portuguese Crab Salad (Salada de Caranguejo)

Course/Dish: Other Salads
Main Ingredient: Seafood
Regional Style: Portugese

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