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Easy Kosher Crab Salad With Hearts Of Palm

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✓ Pesach-friendly. Look for a Pesach hechsher on: mayonnaise, seasoning blends, garlic powder, onion powder. Pesach recipes and menu planner

Pareve

Hearts of palm make a convincing kosher “crab” salad. Shredded by hand, they have a tender, flaky texture, and a dressing of mayonnaise, lemon, Old Bay, a pinch of kelp powder, celery, dill and chives gives them a seafood-like flavor.

Getting the Texture Right

Drain the hearts of palm very well and pat them dry, then pull them apart by hand into irregular shreds that look like crabmeat. Chopping them makes the pieces too uniform. Kelp powder adds a subtle ocean flavor, but the salad is good without it. Chill for at least 30 minutes so the flavors blend.

Kosher Notes

Crab isn’t kosher, which is why this salad uses hearts of palm. It’s pareve and has no dairy or eggs other than what’s in the mayonnaise. Check that your hearts of palm, mayonnaise and Old Bay carry a reliable hechsher.

Serving and Storage

Serve on a roll, in lettuce cups or with crackers. It keeps for 3 days; stir in a little more mayonnaise if it seems dry. A pinch of smoked paprika adds depth.

Easy Kosher Crab Salad With Hearts Of Palm
Hearts of palm create the perfect kosher alternative to crab salad with their tender, flaky texture and seafood-like appearance when properly prepared.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Lunch
Cuisine: American, Jewish
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 cans hearts of palm 14 oz each, drained and patted dry
  • 1/2 cup mayonnaise kosher certified
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon kelp powder optional but recommended
  • 2 stalks celery finely diced
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon chives finely chopped
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon white pepper
  • salt to taste

Method
 

  1. Drain the hearts of palm and pat them completely dry with paper towels. This step is crucial to prevent a watery salad.
  2. Using your hands, shred the hearts of palm into irregular, crab-like pieces. Don't worry about making them uniform - the varied texture looks more authentic.
  3. In a large bowl, whisk together the mayonnaise, lemon juice, Old Bay seasoning, kelp powder (if using), garlic powder, onion powder, and white pepper.
  4. Add the shredded hearts of palm, diced celery, fresh dill, and chives to the bowl. Gently fold everything together until evenly coated.
  5. Taste and adjust seasoning with salt and additional lemon juice if needed. The salad should be well-seasoned with a bright, ocean-like flavor.
  6. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled on bagels, crackers, or in pita pockets.

Notes

Store covered in the refrigerator for up to 3 days. If the salad seems dry after chilling, stir in an extra tablespoon of mayonnaise. For extra flavor, add a pinch of smoked paprika. This salad can also be made dairy-free by using vegan mayonnaise.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 16g 21%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 520mg 23%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 3g 6%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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