Crab & Smoked Salmon with Feta and Mint
This elegant cold seafood salad layers sweet crab meat, silky smoked salmon, salty feta, and fresh mint leaves for a Mediterranean-meets-coastal twist. Served chilled, it’s perfect for brunches, light lunches, or summer entertaining. The balance of creamy, smoky, and fresh flavors makes it sophisticated yet easy to assemble.
Time serving:
Prep Time: 15 minutes
Cook Time: None (no cooking required!)
Total Time: 15 minutes
Servings: 2 (main) or 4 (appetizer portions)
Ingredients:
Seafood Base:
100g (3.5 oz) fresh lump crab meat (drained and picked through)
100g (3.5 oz) smoked salmon, sliced or torn into bite-sized pieces
Add-ins:
1/3 cup crumbled feta cheese
1/2 avocado, diced (optional for creaminess)
1 tbsp red onion, finely diced
1/2 lemon, juiced + zest
2 tbsp extra-virgin olive oil
1 tbsp fresh mint leaves, chopped or torn
1 tbsp fresh parsley or dill (optional)
Salt and black pepper, to taste
To Serve (optional):
Mixed greens, arugula, or baby spinach
Crostini, crackers, or toasted sourdough
Instructions:
1. Prep the Ingredients:
Gently pat crab meat dry with a paper towel.
Tear or slice smoked salmon into small strips.
Dice avocado and finely chop red onion and mint.
2. Make the Salad Mix:
In a large mixing bowl, combine the crab, smoked salmon, red onion, feta, and avocado.
Drizzle with olive oil and lemon juice, then sprinkle in lemon zest, mint, and optional herbs.
Toss gently to combine—don’t over mix to keep the texture delicate.
3. Season and Taste:
Season with salt and freshly cracked pepper. Be mindful—salmon and feta are already salty.
4. Serve:
Serve on a bed of greens, over crostini, in lettuce cups, or alongside crackers.
Finish with a drizzle of olive oil and an extra mint leaf on top if desired.
Tips & Notes:
Crab: Use good-quality refrigerated lump crab (not imitation). Make sure it’s shell-free.
Mint freshness: Fresh mint lifts the dish—don’t skip it unless replacing with fresh dill or basil.
No avocado: You can add a dollop of Greek yogurt or creme fraiche for extra creaminess.
Make ahead: Assemble just before serving for best freshness. Can prep individual ingredients ahead of time.
Frequently asked questions FAQs:
Q: Can I make this in advance?
A: You can prep the ingredients ahead, but mix everything together just before serving for best texture.
Q: Can I use canned crab?
A: Yes, as long as it’s good-quality, lump-style canned crab (drain well and pat dry).
Q: What pairs well with this?
A: Chilled white wine (like Sauvignon Blanc), sparkling water with citrus, or a light cucumber gin cocktail.
Q: How do I serve it as an appetizer?
A: Spoon onto cucumber slices, mini toasts, or in endive leaves for a fun finger-food version.
Nutritional Information:
Calories: 360 kcal
Total Fat: 25g
Saturated Fat: 7g
Carbohydrates: 5g
Sugars: 2g
Fiber: 2g
Protein: 30g
Sodium: 650mg
Note: Approximate values based on standard ingredients. Sodium may vary depending on type of salmon and feta used.