📝 About This Recipe
A staple of modern Lebanese seafood mezze, this vibrant salad offers a refreshing explosion of Mediterranean flavors. It combines succulent crab meat with crisp vegetables and a signature creamy yet citrusy dressing infused with a hint of garlic. Perfectly light and colorful, it captures the essence of coastal dining in Beirut and is a must-have for any summer gathering.
🥗 Ingredients
The Seafood Base
- 500 grams Crab sticks or lump crab meat (shredded or chopped into bite-sized pieces)
The Garden Crunch
- 1 cup Sweet corn (canned or steamed, drained well)
- 2 medium Cucumber (Persian variety preferred, finely diced)
- 1 large Carrots (peeled and shredded)
- 1/2 cup Green bell pepper (finely diced)
- 3 stalks Green onions (thinly sliced)
- 1/4 cup Fresh parsley (finely chopped)
The Lebanese Dressing
- 1/2 cup Mayonnaise (high quality)
- 3 tablespoons Fresh lemon juice (adjust to taste for acidity)
- 1 clove Garlic (crushed into a fine paste)
- 1 tablespoon Extra virgin olive oil (Lebanese oil preferred)
- 1/2 teaspoon Dried mint (a classic Lebanese touch)
- 1/2 teaspoon Salt (to taste)
- 1/4 teaspoon White pepper (for a subtle kick)
For Garnish
- 1 piece Lemon wedges (cut into small triangles)
- 5-6 pieces Black olives (pitted and sliced)
👨🍳 Instructions
-
1
Prepare the crab by shredding the sticks by hand into thin strips or chopping them into 1-inch pieces, then place them in a large chilled mixing bowl.
-
2
Dice the Persian cucumbers into small, uniform cubes. If using English cucumbers, ensure you scoop out the watery seeds first to prevent the salad from becoming soggy.
-
3
Shred the carrot using the large holes of a box grater and finely dice the green bell pepper to match the size of the cucumber.
-
4
Add the prepared cucumber, carrots, bell pepper, and corn to the bowl with the crab meat.
-
5
Finely slice the green onions and chop the fresh parsley, adding them to the vegetable and seafood mixture.
-
6
In a separate small whisking bowl, combine the mayonnaise, lemon juice, and olive oil.
-
7
Whisk in the crushed garlic paste, dried mint, salt, and white pepper until the dressing is silky and emulsified.
-
8
Pour about three-quarters of the dressing over the salad ingredients.
-
9
Using two large spoons, gently toss the salad until every piece of crab and vegetable is lightly coated. Add the remaining dressing if you prefer a creamier consistency.
-
10
Taste the salad and adjust the seasoning, adding an extra squeeze of lemon or a pinch of salt if necessary.
-
11
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors of the garlic and mint to meld with the seafood.
-
12
Just before serving, give the salad one final gentle toss to redistribute the dressing.
-
13
Transfer to a decorative serving platter and garnish with sliced black olives and fresh lemon wedges for a professional finish.
💡 Chef's Tips
For the best texture, use imitation crab sticks (surimi) which are traditional in Lebanese cafes, or high-quality lump crab for a luxury version. Always drain your canned corn and diced cucumbers thoroughly to ensure the dressing stays thick and creamy. The secret Lebanese touch is the dried mint—don't skip it, as it provides a cooling back-note that balances the garlic. If preparing in advance, keep the dressing and the salad ingredients in separate containers and mix only 30 minutes before serving.
🍽️ Serving Suggestions
Serve as part of a seafood mezze spread alongside crispy fried calamari and hummus. Pair with a chilled glass of Lebanese white wine, such as an Ksara Blanc de Blancs. Scoop the salad into hollowed-out avocado halves for an elegant appetizer presentation. Serve with toasted pita chips or warm Lebanese flatbread on the side for added crunch.