onions (prefer both green and regular)
lemon and/or lime juice
I based this loosely on this recipe: https://nerdymamma.com/egg-free-crab-salad-stuffed-avocados/. Actually I guess it’s pretty close. I went with celery instead of my normal preference of bell pepper so that it would take more of a background. I used coconut cream powder instead of opening a can of coconut milk and scraping off the cream.
I mixed the “mayo” together first and taste tested. I used a lot of lemon and lime juice and resisted the temptation to add garlic. I think garlic would have ruined it. The cream came out looking a little curdled just because the powder wasn’t fully mixed so it would probably look better if I used better coconut cream. But once it was mixed with the other ingredients, it almost looked like a dry krab salad except the coconut, lemon/lime and pepper made this pop quite well so it didn’t need more sauce. This was a happy surprise. I was expecting it to be more like traditional creamy krab salad but instead it had a very new kind of flavor and non-traditional texture.
In the future I wonder what else I could do with a quick and easy sauce of coconut cream, salt, pepper and lemon/lime. Shrimp salad, obviously. Maybe cucumber salad or just use it as a salad dressing.