Pickled Okra Crab Salad
 
Makes 6 to 8 Servings
Ingredients
  • ¼ cup thinly sliced green onion
  • ¼ cup chopped Spicy Pickled Okra (recipe follows)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon brine from Spicy Pickled Okra
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon mayonnaise*
  • 1 tablespoon extra-virgin olive oil
  • ¾ teaspoon kosher salt
  • ½ teaspoon minced garlic
  • ⅛ teaspoon smoked paprika
  • 8 ounces lump crabmeat, drained and picked free of shell
  • 1 cucumber
  • Garnish: sliced Spicy Pickled Okra, smoked paprika
Instructions
  1. In a medium bowl, combine green onion, chopped Spicy Pickled Okra, parsley, dill, brine, lemon juice, mayonnaise, oil, salt, garlic, and paprika. Gently stir in crab.
  2. Using a vegetable peeler, peel stripes lengthwise on cucumber. Cut into ¼-inch-thick rounds. Divide crab salad among cucumber slices (about 1 tablespoon each). Garnish with sliced Spicy Pickled Okra and smoked paprika, if desired.
Notes
*We used Blue Plate Mayonnaise.
Recipe by Louisiana Cookin' at https://louisianacookin.com/pickled-okra-crab-salad/