Thai Crab Salad


Courtesy of Naomi Ansbergs

  • 1 – 1.5 pounds Dungeness Crabmeat
  • ½ cup coconut milk (we prefer Thai Kitchen brand for its creamy, even texture)
  • Juice of 1 – 2 Limes (or 3 Tbs of lime juice)
  • ½ tsp Handley Seasoning Blend
  • 3 Tbs minced fresh Cilantro
  • 1 small bunch of spring onions or 2-3 green onion tops, minced
  • 1 Thai chili pepper, seeded and minced
  • (Optional: minced cilantro for garnish)
  • (Optional: crushed roasted peanuts or cashews)


Gently whisk together coconut milk, lime juice, and Handley Seasoning Blend in a small mixing bowl or 1 cup liquid measure until evenly blended.

In a medium sized mixing bowl, shred Dungeness crabmeat and combine with liquid ingredients. Sprinkle with minced green onion, cilantro, and Thai chili and combine.

Cover and return to refrigerator for a minimum of ½ hour in order for flavors to meld. For deepest and best flavors, allow the salad to sit in refrigerator overnight.

Serve in lettuce cups, for a gluten-free version, or on crostini as an appetizer. Top with chopped fresh cilantro if desired, or sprinkle with crushed salt roasted peanuts or cashews.