In just a couple of days, I’m going to be heading down South with my parents to visit my grandparents at their beach condo in Gulf Shores, Alabama. I’ve never been to Alabama before. What should I expect? Chandeliers and tea parties? I hear it’s very fancy.
When I hear “beach vacation” the first thing that pops into my head is “sunburn” followed closely by “fresh crab” and the buzzkill idea of sunburn is quickly whisked away by my dreams of sweet, juicy crab. The trip is only a few days long. We’ll get there Friday and leave Monday; but you better believe I will cram as much seafood into those few days as humanly possible.
To prepare myself for my seafood-a-thon, like those guys who enter eating competitions eat whole heads of cabbage to prepare, I made some (Imitation) Crab Salad/Dip. Mix the ingredients all together until you get it the way you like it. I’m not into technicalities, but here’s a general idea of the amounts I used if you’re one of those people who “measures” things or uses “recipes”.
- 1 avocado
- 1/2 pack of imitation crab meat (but if you happen to be at the beach, or you make 6 figures yearly, do it up, get real crab)
- 1 tbsp sour cream
- juice from 1 lime
- tsp of chopped garlic
- 1 jalapeño diced very teeny
- also: salt, a dash of pepper, garlic salt, and a pinch of cayenne
Do you know why these pictures are so horrible? It’s because I made this crab salad at midnight. That’s how serious I am about my crab.