Dakota's Crab, Tuna & Egg Salad

6 servings Prep: 20 m Cook: 10 m Total: 30 m Beginner
5.0/5 (2)
Dakota's Crab, Tuna & Egg Salad
Most Cajuns follow the tradition of not eating meat on Friday during the Lenten season. This crab and tuna salad recipe would be great for Lent. Donald writes, “Dakota is the great-grandson of Isadore Delcambre, This is 8 yr-old Dakota’s, 1st easy to make lunch recipe. This salad should be served on your favorite sandwich bread along with your favorite extras: lettuce, cheese, etc… Dakota experienced his first crawfish-boil in Washington! (You should have seen him and his siblings).” Master Dakota - you make us Cajuns proud.

Ingredients

6 servings
  • 3 (6 oz) cans tuna
  • 2 (6 oz) cans crab meat
  • 3 to 4 large hard boiled eggs
  • 1/2 to 3/4 cup mayonnaise
  • 4 tbsp relish or pickles, chopped
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1 dash of Cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • onions or olives, chopped (optional)

Step-by-Step Instructions

  1. Boil eggs in water for 10 minutes while preparing other ingredients.
  2. Drain tuna and crab cans and mix with the relish or pickles, onion powder, garlic powder, black pepper, cayenne pepper, salt, and paprika in a large bowl. Add the mayonnaise to your desired consistency. Add chopped onions or olives if desired.
  3. Peel and chop the hard boiled eggs and add to the mixture. Stir to combine.
  4. Serve on your favorite bread with potato chips, soda, tea or cold beer for adults.

Common Problems and Solutions

Q: Why is my salad too watery?

A: Make sure to thoroughly drain the canned tuna and crab meat before mixing. Press the cans against the sink to get out excess liquid. Start with the smaller amount of mayonnaise (1/2 cup) and add more only if needed.

Q: Can I use fresh crab instead of canned?

A: Absolutely! Use about 12 oz of fresh lump crab meat. Pick through it carefully to remove any shell pieces before adding to the salad.

Tips and Techniques

For best flavor, chill the mixed salad for at least 30 minutes before serving to let the seasonings blend. This also makes it easier to spread on sandwiches.

Ingredient Substitutions

  • canned tuna: canned salmon or cooked shredded chicken
  • mayonnaise: Greek yogurt or a mayo-yogurt blend
  • relish or pickles: diced dill pickles or sweet pickles

Equipment Needed

  • large mixing bowl
  • can opener
  • pot for boiling eggs
  • knife and cutting board