Golden Corral Crab Salad Recipe
I just have to tell you about this super yummy Golden Corral Crab Salad Recipe. It’s really, really good. Like, oh my gosh, so tasty! It’s got soft crab meat, crunchy veggies, and this creamy, pink dressing that’s kind of sweet and kind of tangy.
Ingredients
- 1 cup mayonnaise
- 3 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon red wine vinegar Regina brand preferred
- 1 tablespoon lemon juice
- 3 scallions finely chopped (use the greens too!)
- ½ teaspoon salt adjust to taste
- White pepper to taste
- Snow crab legs about 1 lb or more, cooked and shelled
- Kirby cucumbers sliced into rounds
- Bell peppers cut into colorful rings
- Shredded carrots
- Cherry tomatoes halved
- Mushrooms sliced
- Hard-boiled eggs cut into wedges
- Fresh chives for garnish
- Optional: mixed greens or lettuce base
Instructions
- Boil the snow crab legs in unsalted water for about 15 minutes. Drain and rinse under cold water. Carefully crack and shell the legs to extract the crab meat. Set aside.Note: Snow crab meat is more delicate than king crab. Don’t worry if it doesn’t come out in perfect chunks-it’ll still taste amazing.
- In a medium bowl, combine mayonnaise, ketchup, Worcestershire sauce, red wine vinegar, lemon juice, and chopped scallions. Season with salt and white pepper to taste. Mix until smooth.Transfer to a glass jar with a metal lid and refrigerate. The dressing can be made ahead and keeps well for over a week.
- Layer your salad bowl with your favorite vegetables. Start with cucumbers, then bell pepper rings, shredded carrots, halved cherry tomatoes, and sliced mushrooms. Arrange egg wedges around the edges.Scatter the crab meat generously over the top. Drizzle with the Crab Lou dressing, and garnish with fresh chopped chives.
- Serve immediately or chill for a few minutes before serving. Add a small bowl of extra dressing on the side for those who love a little extra indulgence.
Video
Notes
Store the crab salad in an airtight container in the fridge for up to 3 days. Keep the dressing separate if possible to maintain freshness. Do not freeze. This salad is best served cold, so no reheating is needed. If using leftovers, give it a gentle stir and enjoy straight from the fridge for the best taste and texture.