Mary Ostyn
August 10, 2010

Oh, I love main-dish salads in the summertime, especially ones that use the lovely garden produce that is easily found at this time of year.  Even better if the recipe calls for crab.  This crunchy, healthy salad serves 6, and if you use imitation crab it costs about $1.25 a serving-- less if you cook your own beans or use free garden veggies.  A tasty bargain indeed.   Because it uses cabbage instead of lettuce or spinach, it holds up beautifully in the fridge and is just as crunchy and delicious the second day.  Try taking it to work for lunch!

Crab Salad 

Serves 6



  • ·        ¼ cup olive oil 
  • ·        ¼ cup lemon juice
  • ·        ¼ cup sour cream
  • ·        1 teaspoon dry mustard 
  • ·        1 teaspoon kosher salt
  • ·        ½ teaspoon dry dill weed
Combine all dressing ingredients, whisking together until the sour cream and oil are creamy looking and well emulsified. Set aside




  • ·        ½ of a large green cabbage, cut in long thin shreds  
  • ·        1 small Walla Walla sweet onion, minced
  • ·        ½ cup sunflower seeds  
  • ·        1 cup garbanzo beans   
  • ·        1 pound imitation crab, chopped
  • ·        1-2 medium tomatoes, cubed
  • ·        1 medium zucchini, cubed
Chop salad ingredients as described above.  Toss well in a large bowl.  Add salad dressing and toss again.  You can serve immediately or refrigerate a few hours to let the flavors meld a little.  If you like your salad heavy on the dressing, try doubling the dressing recipe. This salad is good for several days in the fridge.  But at our house a double batch never lasts more than a day or two.

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