Yes, indeed, it is lemon juice that adds the tang! For every cup of mixed crab salad, add a teaspoon of fresh lemon juice (not the reaLemon nastiness… get the yellow lemon-shaped fresh squeezed lemon juice from the produce section in your grocery store, and keep it refrigerated. WELL WORTH THE EXTRA 50 CENTS).
Response from Vicki:
Alli, thank you so much for sharing the “secret” to tangy crab salad. This is a worthwhile addition to our food and recipes page.
This makes me wonder if there are other recipes in which lemon juice is the “secret” ingredient.
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