Outdoor dining and sipping wine on the patio is one of the best parts of summer. Not to mention summer salads!
My husband and I are big salad eaters. We often feed the kids something more substantial and then after they go to bed, is when we indulge in a fresh salad with vegetables from the garden. Every now and then I get a hankering for a seafood salad, but unfortunately, since we live in the northern mid west, seafood leaves a lot to be desired and is usually too expensive. So, I improvise with imitation crab and lobster made with Alaskan Pollock. Obviously, the imitation is not as good as fresh, real crustaceans, but it will do with things like salads and rolls for less than 1/10th the cost.
I call this mid West salad because of the Nebraska wedding tomatoes and ‘fake’ crab, haha.
Midwest Summer Crab Salad
- 2 mini heads baby romaine
- 1 cup shredded cheese
- 1 cup mayo
- 2 mini sweet gherkins chopped or 2 tablespoons sweet pickle relish
- 1 tablespoon horseradish mustard
- 8 oz imitation crab meat
- 1/2 cup peas
- 2 tablespoons apple cider vinegar
- 3 Nebraska Wedding tomatoes
- Chives
Chop lettuce and mix with peas, tomatoes, and shredded cheese. Flake the imitation crab into small pieces and mix into lettuce. Mix mayo, chopped sweet gherkins, horseradish, and vinegar, then mix into the salad. Top with chopped chives. The Nebraska Wedding tomatoes are sweet and tangy. They are ripe when yellow. We have two large plants of them going right now and just planted more!
