Crab salad with broccoli and bell pepper
Description
I usually prepare salads with red pepper and crab meat, or instead of pepper, I use broccoli. But I've never tried combining both red pepper and broccoli with crab meat—until now! If you're worried that the pepper and broccoli will overpower the taste of the crab meat, don't be—they will complement it, and together, everything will taste very original and unique! By the way, for a festive version of this crab salad with broccoli and bell pepper, you can use real crab meat, while for an everyday version, regular crab sticks will work just fine. 1. First, boil the broccoli. You can use either frozen or fresh broccoli. It's best to cook it in salted water so you won't need to add salt later. Once cooked, separate the broccoli into florets. If you like your broccoli to remain crunchy, don't overcook it—about 5–7 minutes is enough. 2. Wash the peppers and cut them into small cubes. 3. Cut the crab meat into small pieces. If using crab sticks, slice them into cubes. 4. Mix all the ingredients together. 5. Dress the salad with mayonnaise, sour cream, or a mixture of both in equal parts. Add spices to taste. Serve the finished crab salad with broccoli and bell pepper chilled, garnished with fresh herbs, or portioned directly into salad bowls.