Seafood and veggies and zoodles, oh my!! This Dungeness crab and sweet pea zoodle salad satisfies with each bite of creamy deliciousness that's light enough for lunch, yet substantial enough for a main dish dinner course.
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Sometimes, Me Need Dungeness Crab...
Have you ever been struck with a craving for crab sooo strong that you stopped what you were doing to drive to the store and get it? Yep. Me too. This happens to me roughly twice a year, when out of nowhere, my incessant hankering for crab sends me out to pick up a pound or two.
While I love, love, love Louisiana blue crab, sometimes my cravings command the BIG crab pieces that only the Dungeness crab can give me. And, since my local seafood market steams the crab legs for free while you wait, this occurrence is a win-win situation that makes it sooo worth the trip.
Sometimes Me Need Dungeness Crab and Sweet Pea Zoodle Salad...
One day while craving crab and zoodles simultaneously, I came up with the idea for this Dungeness crab and sweet pea zoodle salad. Succulent steamed crab, petits pois peas, broiled zoodles, and a creamy ranch dressing come together to create a little something fresh and new out of old favorite seafood and veggie flavors.
This easy crab salad recipe also adapts easily to whatever you have on hand. Use any squash for the zoodle salad base. Just remember that younger yellow squash are easier to zoodle because they generally don't have as many seeds as mature yellow squash.
Then, throw in whatever seafood and veggies you can find in your fridge to create your own unique spin on this light and tasty grain free pasta salad. You can also change out the ranch for your favorite salad dressing if you want to, or mix mayonnaise in with the ranch if that's your jam.
This Dungeness crab and sweet pea zoodle salad is easy to make, easy on the eyes, and easy on the stomach, too. This low carb dish also keeps well in the fridge for a day or two, if you have any leftovers...
Dungeness Crab & Sweet Pea Zoodle Salad
Ingredients
- 1 ½ pounds Dungeness crab meat
- ⅓ cup chopped onion
- ⅓ cup chopped green bell pepper
- ⅓ cup chopped celery
- 2 tablespoons butter or olive oil.
- 5 small yellow squash
- 3 large zucchini
- 8 ounces canned or thawed frozen petits pois peas
- salt black pepper, and cayenne pepper to taste
- Dressing
- ⅔ cup gluten free ranch dressing
- ¼ tsp. dried dill
- ¼ tsp. yellow mustard
- ¼ tsp. paprika
- salt black pepper, and cayenne pepper to taste
Instructions
- Preheat broiler.
- Julienne the squash and zucchini by hand or over a mandolin. Toss the zoodles with SP&C.
- Arrange the zoodles over two large baking trays lined with aluminum foil.
- Broil each tray for 7 minutes. Let cool.
- Brown the onion, bell pepper, and celery in the butter or olive oil. Pour into a large bowl.
- Let cool for a bit, then add the cooled zoodles, peas, and crab meat.
- Make the dressing by combining the ranch and/or mayo, dill, mustard, paprika, and SP&C to taste.
- Stir dressing into zoodle salad. Serve immediately, or chill for 2 hours before serving, if desired.
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
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