Confetti crab salad


  • Prep Time20 mins
  • Total Time20 mins
  • Makes6 to 8 servings
*PLUS Refrigeration Time: 60 minutes
Confetti crab salad

Andreas Trauttmansdorff


  • 2 green onions

  • 2 stalks celery

  • 1 red bell pepper

  • 1 orange bell pepper

  • 1 cup coarsely chopped fresh cilantro

  • 1/2 up frozen peas

  • 340-g pkg imitation king crab

  • 2 limes

  • 1/2 cup mayonnaise

  • 1/2 tsp Tabasco sauce, preferably chipotle-flavoured

  • 1/2 tsp salt

  • fresh sprigs cilantro, optional


  • Thinly slice onions. Finely chop celery. Core and seed peppers, then finely chop. Chop cilantro. Place all in a large bowl. Add peas. Coarsely chop crab and add. In a small bowl, squeeze 2 tbsp (30 mL) juice from 1 lime. Cut other lime into 8 wedges and set aside. Whisk mayonnaise, Tabasco and salt into lime juice. Drizzle over crab mixture and stir until evenly mixed. Cover and refrigerate up to 1 hour before serving. After that, salad may begin to water out a little bit.

  • Just before serving, taste and add more lime juice, if needed. Spoon into martini glasses, sundae cups or small bowls. Garnish with lime wedges and sprigs of cilantro.

Nutrition (per serving)

Calories 164, Protein 6.2g, Carbohydrates 9.1g, Fat 11.7g, Fibre 1g, Sodium 594mg.

Tender chunks of king crab dotted with colourful peppers and bright green peas in a chili-lime mayo dressing - wow!