Thai Crab Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Thai crab salad is one of my go to dishes when I want something impressive but don't want to spend all day in the kitchen. With just 45 minutes total, you've got a restaurant quality meal on the table. The star here is fresh jumbo lump crab meat, which is packed with selenium and omega 3 fatty acids that are wonderful for your heart and brain. I love how simple it is to throw together: you just chop your vegetables, whisk up a tangy lime and fish sauce dressing, and toss everything with the crab. It's bright, refreshing, and honestly feels fancy enough to serve to guests, though it won't break the bank.
Ella x
Ingredients
- 400jumbo lump crab meat
- 1red onion
- 1red bell pepper
- 2cucumber
- 2thai basil
- 60 Llime juice
- 20 gfish sauce
- 10 ghoney
- 30 Lsesame oil
- 1chili flakes
- 2salt
- 1black pepper
- 60 Lrice vinegar
- 2fresh mint
- 2fresh cilantro
Detail level
Instructions
- 1
In a large bowl, combine crab meat, red onion, red bell pepper, cucumber, and Thai basil.
Tip: Gently toss to combine.
- 2
In a small bowl, whisk together lime juice, fish sauce, honey, sesame oil, and chili flakes until well combined.
Tip: Adjust the level of spiciness to your liking.
- 3
Pour the dressing over the crab mixture and toss to coat.
Tip: Make sure all ingredients are well coated with the dressing.
- 4
Season with salt, black pepper, and additional chili flakes if desired.
Tip: Taste and adjust as needed.
- 5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: This step is crucial for the best flavor and texture.
- 6
Just before serving, stir in rice vinegar and garnish with fresh mint and cilantro.
Tip: Use as much of the fresh herbs as you like to add color and fragrance.
- 7
Serve chilled and enjoy!
Tip: This salad is perfect for a light and refreshing meal or as an appetizer.
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