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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 9607370" data-attributes="member: 19675">It’s Lent again, so I’m having to look into my vegetarian & seafood-centric recipes a bit more.  (Boo-hoo!)I decided to dust off one I hadn’t made in while: crab salad.  In case you can’t guess, that’s essentially just like a tuna, shrimp or lobster salads, but changing the main ingredient.  Works well on salad greens, sandwiches or crackers.  The kind I was aiming for was more like a typical tuna salad, made with the canned stuff.I can say that it did NOT work out well, but it could have been soooooo much worse.I opened my first can of Chicken of the Sea canned crab, and found that it had a LOT more water in it than I expected.  Looking at the label, it was 1/3 water by weight.  So I had to get more cans out than I had already grabbed from the pantry.  This was problem #1.  I made it with a mix of mayo and my usual assortment of spices and took a taste: even without adding any, it was VERY salty (#2)!  Worse, the crab meat itself had almost no crab flavor whatsoever (#3).  I worked for a while to make the mix edible, and the final product was creamy and herbal…but still oversalty and under-crabby.I’ve made this mix before, so I know it can be “good eats”.  THIS was barely edible.  I’m going to work on finishing it off, but I’m probably not buying Chicken of the Sea canned crab again any time soon.  Maybe never.How could it have been worse, as I implied above?  The as-yet untold averted disaster goes back to the very start of the process.  For over a decade, when I make meat or egg salads like this, I use a 50/50 mixture of mayonnaise and plain Greek yogurt, in order to cut down on salt.  I’m an extremely salt-sensitive hypertensive, and that mix gives me a great texture, flavor and visual appeal while cutting the salt nearly in half.  Most people don’t even know I’m not using straight mayo when it’s combined with all those other flavors.This time, I opened my Greek yogurt, stirred it up, and- in a departure from my usual routine- I licked the mixing spoon.  It was at that moment I looked at the container and realized I had made a terrible mistake: it wasn’t plain Greek yogurt, it was VANILLA!I’d never had vanilla Greek yogurt before, so it was a pleasant surprise that it tasted so good- almost like frosting.  But I guaran-damn-tee you that it wouldn’t have worked in crab salad at all!Especially one that was already very herbal and too salty.</blockquote>

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