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From This Weeks Menu
Tarragon Seafood Salad
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Perfect for hot summer days, this cool and cooling seafood salad is a must try. I recommend it having it on King's Hawaiin bread, along with some cool refrigerator pickles.
Ingredients
- 1 pound Flake Style imitation crab
- 1/3 cup Dukes Olive Oil Mayonaisse
- 2 tablespoon Sour Cream
- 1 tablespoon Tarragon (Fresh)
- 1/4 cup Celery
- 2 tablespoon Green Onion
- 1 tablespoon Lime Juice
Instructions
- In a mixing bowl, whisk together mayo, sour cream, fresh tarragon, and lime juice
- Finely dice the celery
- Finely slice the green onions
- Pull the crab apart with your hands. Rather than clean cuts, we want jagged rips. That will help the sauce coat your seafood.
- Put the celery, green onions, and pulled crab into the mixing bowl with your sauce. Fold everything in until the crab mixture is well coated.
- Add salt and pepper to taste
- Cover and set in fridge for at least 30 minutes - the longer the better. This gives the flavors a chance to meld.