Description
A refreshing salad dressed with creamy mayo and Greek yogurt sauce spiked with as much Tabasco hot pepper sauce as you desire.
Ingredients
Units
Scale
Salad
- 16 ounces imitation crab meat, flake style
- 1/2 cup bell pepper, chopped
- 1/2 cup green onion tops, sliced
- 1/2 cup tomato, seeded and chopped
Greek Yogurt Sauce
- 1/2 cup mayonnaise
- 3 tablespoons Greek yogurt
- 1/2 teaspoon garlic granules
- 1/2 teaspoon sea salt
- 1/4 teaspoon or more Tabasco hot pepper sauce
- 1 tablespoon lemon juice
Instructions
- Rinse, drain, and rough chop crab meat.
- Mix the crab meat and vegetables together in a large bowl.
- Combine mayonnaise, Greek yogurt, garlic granules, salt, pepper sauce, and lemon juice in a medium bowl, stirring until well blended.
- Add the sauce to the crab meat mixture and toss to combine.
- Store in an airtight container in the refrigerator for at least 2 hours before serving.
Notes
- The salad may be kept in the refrigerator for up to 2 days.
- You may substitute real lump crab meat for the imitation meat, and remove any leftover pieces of shells before using.
- Garnish this salad with lemon wedges to offer even more fresh lemon flavor.
