This SaladStop! Oh Crab Lah recipe rewards those unfazed by the fake crab or the dubious nutritional value. The creamy dressing takes inspiration from Singaporean chili crab sauce: it’s sweet, spicy, and aromatic. The “crab” comes in via imitation crab sticks. A healthy-ish mix of cherry tomatoes, vermicelli, croutons, and crumbled hard-boiled eggs adds enough heft to make this salad a filling meal.
Ingredients
Croutons
- 2 slices white loaf bread, cut into cubes
Salad Dressing
- ¼ cup (57g) mayonnaise
- 1 ½ tbsp + 1 tsp (27g) tomato ketchup
- ½ tsp sugar
- ½ tsp fish sauce
- ½ tsp soy sauce
- 1 clove garlic, smashed
- 1 ½ tsp grated ginger
- 1 tbsp minced bird’s-eye chili
- 1 lemon or lime, juiced
Salad
- 2 boiled eggs, peeled
- 70–85g romaine lettuce
- 4 cherry tomatoes, halved
- 3 crab sticks, cut into 1 ½-inch pieces
- ⅓ cup cooked vermicelli noodles
- 2 ½ tbsp thinly sliced red onion
Make the Croutons
Preheat your oven to 350°F (170°C).
Spread bread cubes on a baking tray in a single layer. Toast for 5-8 minutes, or until croutons are golden brown.
Remove croutons from the oven and let cool completely before use.
Make the Salad Dressing
Add all the dressing ingredients in a bowl and whisk until well combined. Season with lemon or lime juice to taste. Set dressing aside.
Assemble the Salad
Add the boiled eggs to a large bowl. Using a fork, mash the eggs into small, crumbly pieces.
Add the romaine lettuce, cherry tomatoes, crab sticks, vermicelli noodles, red onions, and croutons. Toss the salad until the ingredients are evenly distributed.
To serve, divide the tossed salad between salad bowls, or transfer everything into a serving bowl. Drizzle with the salad dressing. Serve immediately.
Notes
Substitute this recipe’s croutons with store-bought croutons.
