Recipe Spotlight: Bairdi Snow Crab Salad

Bairdi Snow Crab Salad

Serves 12 (1/4 cup each).

All you need:

  • 14 oz cooked crabmeat, roughly chopped
  • 1 (6 oz) container Hy-Vee non-fat plain Greek yogurt
  • 1/2 cup shredded carrot
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced red pepper
  • 3 green onions, sliced on the bias
  • Squeeze of fresh lemon
  • 1/2 tsp sriracha
  • 1/4 tsp celery salt
  • 1/8 tsp black pepper
  • Kashi Original 7-Grain Crackers, for serving

All you do:

  1. Combine crabmeat, Greek yogurt, carrot, celery, red pepper, green onions, lemon juice, sriracha, celery salt and black pepper in a bowl and refrigerate for 30 minutes.
  2. Serve with Kashi Original 7-Grain Crackers.

Author: Andrew Kintigh

Chef Andrew Kintigh started his culinary career at the age of 14, working at a catering company in northwest Iowa. Andrew pursued his passion for cooking at the Art Institutes International Minnesota. He earned an Associate’s degree in culinary arts and a Bachelor’s degree in culinary management. With over a decade of experience, Andrew has worked at a few of Minneapolis’ favorite restaurants, such as Dakota Jazz Club & Restaurant, Bobino Café & Wine Bar, and Tryg’s Restaurant, before he joined the North Ankeny Blvd Hy-Vee team. Andrew participates in numerous Des Moines area events, including Iowa’s Premiere Beer, Wine & Food Expo, Hy-Vee Whole Health Experience, Swine Festival, Morsel Combat, Blue Ribbon Bacon Festival, and the Iowa State Fair. Recently, Andrew was named the Ethnic Meals champion at the Food Marketing Institute’s Supermarket Chef Showdown in Chicago. You can often catch Andrew on air doing a radio segment or chatting with local TV anchors about his latest recipes. Andrew specializes in teaching how to cook with fresh new ingredients and bringing his creative recipes to the family table.