You guys: I am so sick. Like sick, sick. Like the kind of sick where you do not want to get out of bed but you have to in order to care for your two small children so you spend all day cursing the existence of humanity. That kind of sick. So, on that note: I appreciate meals that require very little effort to prepare.
Today, I am drawing on the inspired and always delicious cooking of my best friend Jessica. (She’s writing her own cookbook, which I will link HERE when she finally bites the bullet.) I’m fairly certain her cooking is heaven sent.
For something easy and healthy for my family to snack on while I wallow on the couch, I’m going to whip this up real quick. Enjoy!
This dish is inspired by a Crab Salad I ate while in Alaska. It is a super easy go-to weeknight dinner, because let’s be honest, who doesn’t love a meal you can just throw together during nap time and leave in the refrigerator all day? And it also makes a crowd favorite appetizer. Class it up a bit by putting small scoops of the salad on top of cucumber slices or crackers for a great hors d’oeuvre at a party, or just leave it in a bowl to serve with veggies and chips for a healthy and delicious game-day snack! The options are endless, yet all delicious!
Lemon Dill Crab Salad
serves 4-6 as a main course, or a crowd as an appetizer
- 1 pound cooked shrimp, cut into ½ inch pieces
- 1 pound lump crab meat
- 1 jalapeño, minced
- ½ Red bell pepper, chopped
- ½ Yellow bell pepper, chopped
- ½ medium red onion, chopped
- 1 heaping tbsp. fresh dill
- Juice of 1-2 lemons to taste
- 2 tbsp. olive oil
- 2 scallions, thinly sliced
- 2 tbsp. capers, chopped
- ½ tbsp. white wine vinegar
- Salt and pepper to taste
Combine all ingredients and refrigerate for at least one hour.
Serve on toasted sandwich bread, with crackers, with veggie sticks, sliced cucumbers, on a bed of lettuce, or on its own.