Crab salad with cream cheese, lime and dill

This crab salad makes such an elegant dish, both for a family Easter lunch or for a dinner party with friends. It’s really easy to make and I get to use one of my all time favorite herbs: dill! It’s strange how I often forget to use it since I love it so much.

I made this crab salad with cream cheese which makes it creamy and yet a bit firmer compared to a crab salad made with sour cream. I really liked the texture here.

If I were to celebrate Easter this year, I would put this one on the menu. As you know, I’m no fan of Christmas but I do like Easter. To me Easter marks the end of a long dark winter. The days have already become several hours longer here in Copenhagen and I’m beginning to feel much more energetic. I love this season!

It’s been a few years since I actually celebrated Easter at home. Last year, we were in Thailand and the year before that we spent Easter at my dad’s place in South of France. This year we’ll be eating tapas in Madrid! We’ve visited Barcelona several times (remember the guide to healthy eating in Barcelona?) but it’s our first time in Madrid.

Maybe next year I’ll stay in Copenhagen for Easter… Or maybe I’ll throw a belated Easter lunch when we get back from Madrid. It’s my birthday right after the holiday. I’m not turning 40 this year, but it’s pretty darn close!!

SERVES 4 AS A STARTER – 2 AS A LUNCH DISH

• 250g of crab meat
• 100g cream cheese
• 1 handful of fresh dill
• juice from 0,5 lime
• cress for garnish (optional)
• salt and freshly grounded pepper
• salad

DIRECTIONS

Instead of crab meat, you can use salmon. Try combining fresh cooked salmon with either smoked or hot smoked salmon and then otherwise following the instructions above. Also delicious!