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Recipe Detail Page
Crab & Green Bean Salad
Summer 2009
Sweet tender crab and crisp green beans are a summertime treat to bring together for any picnic or backyard occasion. Look for pasteurized packed crabmeat in the seafood department of the grocery store or for fun pick up your own cooked crabs from the market and shell out the meat for this salad.
Serves 6
1 lb (500 g) green beans, trimmed
1 sweet red pepper, thinly sliced
1 tub pasteurized crabmeat, 250 g, drained
2 green onions, chopped
3 tbsp (45 mL) each chopped
fresh coriander and mint
Peanut Dressing
1⁄4 cup (50 mL) smooth peanut butter
1⁄4 cup (50 mL) warm chicken stock or water
2 tbsp (25 mL) lime juice
1 tbsp (15 mL) fish sauce
1 small clove garlic, minced
Pinch salt
Garnish
Chopped peanuts (optional)
1. Cut beans in half crosswise on the diagonal and place in a saucepan of boiling water. Cook for about 6 minutes or until tender-crisp. Drain well and rinse under cold water. Place in large bowl.Add pepper, crabmeat, green onions, coriander and mint; set aside.
2. For peanut dressing, gently whisk together peanut butter, stock, lime juice, fish sauce, garlic and salt. Pour over green bean mixture and toss to coat.
3. Cover and refrigerate for up to 2 days.Sprinkle with chopped peanuts, if desired, when ready to serve.
Tip: If fresh or pasteurized crab are not available use 2 cans (120 g each) of crab, drained.
Serves 6
