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The Whole Foods Kosher kitchen

Mock Crab Corn Apple Salad Recipe

Posted on 16th of April, 2013 by Lévana

Crab-Corn-Apple-Salad-LevanaCooks

I whipped up this Mock Crab salad this past Shabbos, that’s right, on Shabbos, for my husband and I, as I was hatching a meal spartan enough (and of course delicious enough!) to atone for some of the magnificent meals we indulged in the whole Pessach week (don’t get me wrong: No regrets about our splurge! It’s just that, ummm, we got to get back in control!). Don’t worry about us: this mock crab salad was a feast! And no cooking whatsoever. I took the mock crab and the corn right out of the freezer to thaw a couple hours before lunch, and then proceeded to tinker with what food matches appealed to me the most in my pantry and my refrigerator. This mock crab salad is a keeper. Mock Crab, as its name suggest, is not real crab but it is real and natural fish, so I have no quarrel whatsoever with it. 

PS: Dont get caught at my house as a surprise guest when my husband and I are alone for Shabbos, or you would be scratching your head, asking yourselves if all those shabbos feasts at our house you were told about were for real. A big salad as a meal just entre nous? Our favorite! I love it when my (Sephardi) mother asks me what I made for Shabbos when we have no company: I always make up a dreamy white-lie dinner menu, the one guests would love to come to! So: Here comes my no-cook mock crab salad lunch!
If you think you might have leftover salad, leave that leftover without avocado, and put it in at serving time so it doesn’t get mushy

Ingredients:
Salad:
1 pound frozen mock crab, thawed and flaked (use your fingers)
2 cups frozen corn kernels, thawed
3 ribs celery, peeled and sliced very thin
1 sweet apple, such as gala or fudji, diced small
3 scallions, sliced very thin
6-8 radishes, diced small
1/2 medium yellow pepper, diced small
1 avocado, diced small

Dressing:
1/3 cup olive oil
1/4 cup unfiltered cider vinegar
3 tablespoons Dijon mustard
2 tablespoons wasabi powder or prepared white horseradish
1 tablespoon sugar
Salt and white pepper to taste
Optional: 2 tablespoons curry, if you want a curried dish

6 cups mixed greens of your choice, optional (but recommended if you are making this dish a larger main course salad)
Optional: 1/4 cup roasted peanuts or cashews, chopped

Instructions:
Place all salad ingredients in a salad platter. Whisk all dressing ingredients in a small bowl, pour over the salad and toss. Line each serving plate with salad greens, if using. If desired, sprinkle with the nuts.

Filed under: Apples Recipes, Corn Recipes, Corn Salad Recipes, Dairy-Free Recipes, Fish Recipes, Fish Salads Recipes, Gluten Free Recipes, Kosher Recipes, Mock Crab Recipes, Recipes, Salad Recipes

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