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Cold Crab Salad with Sweet Corn and Black Olives

Crab legs, black olives, corn, and eggs all come together for the perfect summer salad. It is fresh. It looks beautiful. And it tastes so darn good!
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How to store a crab salad?

You can store this easy crab salad in the refrigerator in an airtight container for up to 3 days.

What to serve with crab salad?

Crab salad goes well with Healthy and Simple Vegetables with Chicken in the Oven and Creamy, Crispy and Cheesy Baked Stuffed Mushroom Bites to make a delicious and full meal with plenty of tasty veggies!

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It’s time for lunch, let’s see what’s on the menu!

I know you need a break from your same old lunch routine. How many sandwiches can a person eat? A lot. I know. But let’s shake things up a bit.

We’re having salad for lunch today. Not with those hearty, leafy greens either. Nope. This salad is full of delicious crab meat!

I have a little trick for making crab salad the best ever dish you’ve had: leave the imitation crabmeat back in the store and add in some perfect, real, and fresh crab!

Sorry sandwich, there’s really no competition here. Fresh crab meat has my heart. With an easy recipe like this, there’s no missing out on sweet summer corn and lump crab meat.

If you’re a seafood lover like me, you’ve probably had crab salad before. And if you’re just as obsessed as me, you probably stare down the crab salad at the salad bar you walk past while grocery shopping.

I know the thoughts that come up in your head. Because they come up in mine too:

Do they use real crab?

Does that even make a difference from that imitation stuff?

How much mayo is in there?

I’d probably be better off eating pizza – that salad is probably so many calories.

How long has it been sitting there anyway?

You can get rid of those doubts with one simple trick.

Listen: you’re better off making crab salad at home. In fact, you’re so much better off because this recipe is downright delicious.

You know exactly what goes in it. And you can make as much, or as little (okay who are we kidding here, there’s no such thing as just a little bit of crab salad) as you’d like. This main dish is the main character today, it’s impossible to complain when it’s one of the best things to happen to a menu!

Lots of delicious comfort food includes chicken soup and grilled cheese, and for me, it has this real crabmeat salad recipe. This classic dish makes an easy lunch or a super bowl snack. Maybe it’s prime blue crab season: the perfect excuse to whip up this salad! It’s one of the best ways to enjoy fresh crab meat.

What about that imitation crab option?

Imitation crab meat really does not compare. If you’ve had it, then compared with real crab, there’s just a unique flavor to the crab that doesn’t compare. And when it’s Alaskan king crab legs? *Chef’s kiss* The best flavors come from real crab, not “krab” meat. This great recipe makes this seafood salad one that truly has real seafood! Don’t forget that the imitation crab recipes can easily be called “real crab recipes” with just one change.

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Just grab your King Crab Salad Ingredients:

Crab. Cooked and shredded.

Hard-boiled eggs. Mmmm.

Fresh corn kernels. It brings the vibrant freshness you look forward to in a salad.

Black olives. The perfect kick.

Green onions. Because this is a salad after all. And green onions are so refreshing in a salad.

Mayonnaise. We’re not drenching the salad with this like your local grocery store. Just enough to bring everything together.

and sea salt and black pepper to taste.

This homemade crab salad needs to be your next lunch. I know it’s going to be mine!

And if you’re looking for an even easier, but just as refreshing and delicious crab salad recipe, here you go!

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Other Additions you Could Add to a Crab Salad:

  • Fresh dill
  • Red onion
  • A squeeze of lemon juice
  • Slices of avocado

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Steps to Make a Crab Salad

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Super Easy King Crab Salad with Olives and Corn

Crab legs, black olives, corn, and eggs all come together for the perfect summer salad. It is fresh. It looks beautiful. And it tastes so darn good!
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Course: Dinner, Lunch, Salad, Side Dish, Starters and Sides
Cuisine: American, Seafood
Allergy: Gluten Free, Nut Free
Total Time: 20 minutes
Servings: 6
Calories: 264kcal

Ingredients

  • ½ lb cooked crab, shredded
  • 3 eggs, hard boiled, diced
  • 1 can corn, drained
  • 1 can black olives, drained
  • 2 stalks green onion, chopped
  • salt, to taste
  • Tbsp mayonnaise

Instructions

  • Boil 3 large eggs, cool down and chop. Put in a medium sized mixing bowl.
  • Add 1 can of corn into the mixing bowl.
  • Chop 2 green onions, even the white part.
  • Add to the mixing bowl 1 can of black olives.
  • Break apart 1/2 pound of cooked crab, take all the meat out and shred into small pieces. Add to the rest of the ingredients.
  • When ready to serve, add 2-3 tablespoons of mayonnaise. This depends how you like your salads dressed.
  • Add salt to taste.

Nutrition

Calories: 264kcal | Carbohydrates: 17g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1296mg | Potassium: 317mg | Fiber: 4g | Sugar: 4g | Vitamin A: 598IU | Vitamin C: 6mg | Calcium: 86mg | Iron: 1mg

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