Isn't it funny how our taste buds can shift gears at a moment's notice? My fixation with pumpkin flavors has gone bye-bye, and this week I wanted something savory and decided to look for a new seafood salad recipe.
One of the great things I've learned during this year of tea sandwich experimentation is that it's perfectly OK to look up recipes on the internet or in magazines and then add and subtract ingredients at will. Once I noticed that the basic ingredients in many seafood salads are imitation crabmeat and mayonnaise, I realized that endless variations can be made. I liked the sound of dill, so that's what I focused on in this recipe.
Dill and Crab Salad
8 ounces imitation crabmeat
1/2 teaspoon dried dill
1/4 teaspoon dried minced garlic
1-1/2 tablespoons chopped fresh onion
Dash of white pepper
1/4 cup mayonnaise
Salt to taste
Place all ingredients in bowl of food processor and process until mixture reaches desired consistency. Tastes great served on sourdough bread! Yields 1 cup.