There are certain situations in life that call for a low-maintenance side dish that can be quickly pulled together, served at room temperature, and still remain unequivocally delicious. This Artichoke and Crab Salad recipe happens to be my such dish and I wanted to share it with you. It is adored by both my children and my husband and best of all, it is one of those sides that I can make ahead for a party and not worry about reheating. One of my favorite features of this salad is the gorgeous color pallet of the various shades of cream and bright green. It is decadent – almost like a deconstructed crab cake of sorts. The combination of frozen and fresh ingredients makes the execution of this salad fool proof, and the result, well… fancy!
I love the traditional crab salad recipes out there, but sometimes a little variation can go a long way. That is why I have included some ingredients that are off the crab salad recipe beaten path.
1 16-oz container of cooked crab meat
1/2 cup defrosted and diced artichoke hearts (I use the frozen kind)
1/2 cup peas (frozen, thawed)
1/4 cup fresh fennel, finely chopped
1 small bunch chives, finely chopped
1 tablespoon mayonnaise
salt and white pepper, to taste
Hang on to your seats, because this crab salad recipe is extremely complicated: Combine all ingredients in a large bowl and toss together gently. Season to taste, and serve. How easy is that?
This crab salad recipe is such a simple side dish, but it is yet so hearty and decadent because it showcases the crab. The creaminess of the artichoke paired with the crab, create a unique and satisfying combination. The fennel gives the salad a nice crunchy bite and fresh, unexpected flavor. The peas (loved by my kids!) add a beautiful sweet, starchy accompaniment to the stars of the show — the crab and the artichoke. This is one of those salads that I would pack for a picnic or serve at a casual dinner.