Thai Crab Salad
Indulge in the vibrant flavors of this refreshing Thai Crab Salad, a perfect fusion of fresh seafood and zesty Thai-inspired ingredients. Tender lump crab meat is paired with crisp julienned cucumber, carrot, and red bell pepper, then tossed with a fragrant mix of cilantro, mint, and scallions for a burst of herbal freshness. The star of the dish is the tangy, umami-rich dressing made with fish sauce, freshly squeezed lime juice, a hint of sugar, and a touch of red chili for mild heat. Garnished with crunchy roasted peanuts, this light and healthy salad can be served over a bed of mixed greens or enjoyed on its own as a satisfying appetizer or main course. Ready in just 20 minutes with no cooking required, this dish is ideal for anyone seeking a quick, flavorful, and nutrient-packed meal. Keywords: Thai crab salad recipe, fresh seafood salad, zesty Thai dressing, no-cook appetizer.
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Recipe Information
Ingredients
- 250 grams Crab meat (lump or claw, cooked and picked over for shells)
- 1 medium Cucumber (seeded and julienned)
- 1 medium Carrot (peeled and julienned)
- 1 small Red bell pepper (thinly sliced)
- 2 tablespoons Fresh cilantro (chopped)
- 2 tablespoons Fresh mint leaves (chopped)
- 2 stalks Scallions (thinly sliced)
- 2 tablespoons Fish sauce
- 3 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Granulated sugar
- 1 small Red chili (thinly sliced)
- 3 tablespoons Unsalted roasted peanuts (chopped)
- 150 grams Mixed salad greens (optional, for serving)
Instructions
Prep the crab meat by ensuring there are no shell fragments. Place the crab meat in a large mixing bowl.
Prepare the vegetables: julienne the cucumber and carrot, thinly slice the red bell pepper, chop the fresh cilantro and mint, and slice the scallions thinly. Add all the vegetables and herbs to the bowl with the crab meat.
In a small bowl, prepare the dressing by whisking together the fish sauce, lime juice, granulated sugar, and sliced red chili until the sugar dissolves.
Pour the dressing over the crab and vegetable mixture. Gently toss to combine, ensuring the dressing coats all the ingredients evenly.
Taste and adjust the seasoning if needed, adding more fish sauce for saltiness or lime juice for tanginess.
Serve the crab salad on a bed of mixed salad greens or as is. Garnish with chopped peanuts for added crunch.
Enjoy immediately as a light appetizer or a refreshing main dish.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 5303 mg | 231% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 21.8 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2450 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
