Crab Salad W/ a Little Tang!...tina Style |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 30 |
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A long time ago you used to be able to get a crab salad at the grocery store that had a vinegar base...not the thick mayo base that you find now. I started making this years ago after many frustrating attempts to find it commercially. It is so good for parties. You can serve this with anything, tortillas, bread, crackers, etc.. Enjoy! Ingredients:
4 cups crabmeat, diced (the fake kind or real if you like) |
1 cup minced green onion |
2 cups minced celery |
1/2 cup cider vinegar |
1/4 cup olive oil |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. Place crab, onions, and celery in a big serving bowl.
2. Blend the vinegar, oil, salt and pepper together with a whisk until well mixed.
3. Pour liquid mixture over crab mix and place in the refridgerator for at least 4 hours.
4. This salad gets better the longer it sits. Serve with you choice of dipping items, crackers, bread, etc., or serve as a salad on a bed of lettuce as a meal or first course.
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