Baltimore-style Achicuk Salad

Ingredients

In this Baltimore-style adaptation, we incorporate local ingredients and flavors to give the traditional Turkish Achicuk Salad a unique twist. The addition of lump crab meat, a staple of Baltimore cuisine, adds a rich and savory element to the salad. We also infuse the dressing with a touch of Old Bay seasoning, a signature spice blend synonymous with Baltimore and the Chesapeake Bay region. We alse have the original recipe for Achicuk Salad, so you can check it out.

• 2 large cucumbers, thinly sliced 2 large cucumbers, thinly sliced
• 3 medium tomatoes, diced 3 medium tomatoes, diced
• 1 green bell pepper, seeded and diced 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced 1 red bell pepper, seeded and diced
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1 cup (170g) lump crab meat 1 cup (170g) lump crab meat
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 teaspoon Old Bay seasoning 1 teaspoon Old Bay seasoning
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 10g (Saturated Fat: 1.5g)
• Carbohydrates: 12g (Sugar: 6g)
• Protein: 12g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the cucumbers, tomatoes, bell peppers, and red onion.
2. 2.
   In a separate bowl, whisk together the olive oil, lemon juice, Old Bay seasoning, salt, and pepper.
3. 3.
   Pour the dressing over the vegetables and toss gently to coat.
4. 4.
   Gently fold in the lump crab meat.
5. 5.
   Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
6. 6.
   Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Lump crab meat — Make sure to pick through the crab meat to remove any shells before adding it to the salad.

Tips & Tricks

• For a spicier kick, add a dash of hot sauce or a sprinkle of crushed red pepper flakes to the dressing.
• If lump crab meat is not available, you can substitute it with cooked shrimp or imitation crab meat.
• Serve the salad chilled for maximum freshness and flavor.
• Adjust the amount of Old Bay seasoning according to your preference for a milder or bolder flavor.
• This salad pairs well with crusty bread or as a topping for grilled fish or chicken.

Serving advice

Serve the Baltimore-style Achicuk Salad as a refreshing appetizer or as a light main course. It is best enjoyed chilled, allowing the flavors to meld together.

Presentation advice

Present the salad in a large, shallow bowl or on a platter to showcase the vibrant colors of the vegetables and crab meat. Garnish with fresh parsley for an added touch of freshness.