I got the idea for this recipe while researching New England lobster rolls for an upcoming dinner. Like most people, I can’t afford to keep lobster, or real crabmeat for that matter, in my freezer, so I generally suffice with imitation crabmeat, especially when it goes on sale at the grocery store. I love using the imitation crabmeat on lettuce salads and in wraps, but had never prepared it like this before. I came across this recipe for the crab salad and it sounded intriguing, and not cloying like a lot of them seem to be. I changed a few things, based on what I had on hand and my own personal tastes, but I think this was a really good base recipe!
The next part was the bread… Of course, you can serve this on croissants and it will taste delicious! But, because I had lobster rolls on the brain, and leftover potato bread from roasted vegetable paninis, I thought it would be a really yummy variation on this particular classic. It was delicious!! If you have the New England style hot dog buns, feel free to use those instead, and prepare them just as you would for lobster rolls!
What I really enjoyed the most was how light and refreshing the crab salad was, and in combination with the lightly buttered and toasted bread, it was a wonderful combination. And what’s even better is that this is a great way to dress up the imitation crabmeat and make it taste a little more gourmet. Of course, if you have access to and can afford fresh crabmeat, I would highly encourage you to use that! But, most importantly, I want to emphasize that good food can be accessible to anyone, even if you don’t have a lot of money. For the most part, the ingredients in this recipe are all things that I always have on hand, so it was a cinch to put this together!
1 (1½ lb.) pkg. imitation crabmeat
¼ c. Miracle Whip
½ c. mayonnaise
2 Tbsp. dried green onions
1 Tbsp. dried minced onions
1 Tbsp. finely chopped onions
1 Tbsp. lemon juice
3 tsp. prepared horseradish
3 tsp. fresh parsley, minced
Potato Bread, toasted on one side or croissants
Break the crab into bite-sized pieces and place in a large mixing bowl. Set aside
Combine the Miracle Whip, mayonnaise, onions, lemon juice, horseradish, and two tablespoons of parsley in a small mixing bowl; mix well. Pour the mayonnaise mixture over the crabmeat and gently fold to combine everything. (The mixture isn’t going to be mayonnaise laden, but will have more than enough.)
To toast the bread, spread butter on one side of each slice of bread. Toast in a skillet, as you would for toasted cheese sandwiches, and sandwich the crabmeat mixture between the untoasted sides of the breads, sprinkle with the remaining parsley, and serve.