Real Recipes From Real Home Cooks ®

"the bomb" crab salad

(1 rating)
Recipe by
Amy Alusa
Chico, CA

My children are 1/2 Tongan and love crab. I needed to come up with something they would enjoy on our Buffet table on Holidays, our pic-nics, etc. This is it; and both they, all of our extended family and friends love it too. I have been asked numerous times for this recipe (even by the Tongan half of my family!)

(1 rating)
yield 12 -15 or more
prep time 20 Min

Ingredients For "the bomb" crab salad

  • 1 lg
    package of imitation or real crab pieces, washed and flaked
  • 1 lb
    cocktail shrimp washed and (de-veined) (optional)
  • 1 1/2 c
    sour cream
  • 16 oz
    cream cheese (room temperature)
  • 2 c
    hellman's or best food's mayonnaise (other kinds don't at all taste as good)
  • 3/4 bunch
    little green onions, washed and minced
  • 3/4 lb
    mild cheddar cheese (grated)
  • 1/3 c
    granulated sugar
  • 1 tsp
    garlic powder
  • salt and pepper to taste

How To Make "the bomb" crab salad

  • 1
    Prepare seafood, onions and cheese. If seafood is frozen, defrost by putting to soak (completely immersed) in a sink full of cold water until it is defrosted.
  • 2
    Mix cream cheese, sour cream and mayonnaise together with a mixer, until very smooth with no lumps. Add sugar,and garlic; beat well until dissolved. Add onions and cheddar cheese. Mix well. Salt and pepper to taste. Refrigerate until cold (at least a couple of hours) before serving. Store in the refrigerator.
  • 3
    Wonderful served on french baguette slices, crackers, canapes,hard rolls or on a bed of lettuce.

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