Crab and Corn Salad
Crab and corn salad is a ten minute dish that needs a bowl, a knife and a can opener. Sweet canned corn and mild imitation crab share a soft, creamy texture once the mayonnaise binds them, and the chopped green onion adds a sharp, fresh note against that sweetness. A handful of shredded cheese is optional if you want it richer. It suits a quick side for four or a cold lunch.
Instructions
Chop the imitation crab meat into small pieces so it spreads evenly through the salad. Slice the green onions finely.
Put the chopped crab and green onions in a bowl of a suitable size. Add the corn and the mayonnaise.
Stir everything together until the corn and crab are evenly coated and no pockets of plain mayonnaise remain.
If you want cheese, add shredded cheese a little at a time, tasting as you go, and stir again until it is distributed through the salad.
Make it personal.
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