Ackee And Potato Soup With Crab Salad Recipes

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SALTFISH AND ACKEE



Saltfish and Ackee image

Provided by Food Network

Categories     main-dish

Time 8h20m

Yield 6 to 8 servings

Number Of Ingredients 9

2 cans ackee
1 pound salted cod
1/4 cup oil
1 large onion, sliced
1 tomato, chopped
3 Scotch Bonnet pepper slices
1 teaspoon fresh thyme
2 scallions, sliced
Salt and fresh ground pepper

Steps:

  • Cut cod into medium size chunks. Cover cod in water. Soak in refrigerator, changing the water 2 to 3 times, every 6 to 8 hours for about one day. In skillet, saute onion until softened, add tomato, peppers, thyme and cod. Saute for 5 minutes and add black pepper to taste. Add ackee and stir gently to combine, simmer until just warmed. Add scallions and salt and pepper, to taste.

KIKUCHAN'S POTATO-CRAB SALAD



Kikuchan's Potato-Crab Salad image

A fluffy seafood-potato salad which can be served anytime. This is a fancy version of the salad that's on every respectable plate lunch in Hawaii. Feel free to substitute a can of tuna, a can of baby shrimp, or 1/2 lb. of shredded imitation crabmeat for the real stuff. Note: Most potato salads in Hawaii do not include mustard

Provided by KIKUKAT

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 1h50m

Yield 8

Number Of Ingredients 8

6 small russet potatoes
3 hard-cooked eggs, chopped
1 (6 ounce) can lump crabmeat, drained
1 (2.25 ounce) can sliced black olives, drained
½ carrot, grated
½ cup mayonnaise, or to taste
½ teaspoon white sugar
salt and pepper to taste

Steps:

  • Place potatoes into a large saucepan with enough water to cover. Bring to a boil, and cook over medium-high heat for 30 minutes, or until tender. Drain, peel and dice while still hot. This is what will make the salad fluffy. Cover and refrigerate until cold.
  • In a large serving bowl, toss together the potatoes, eggs, crabmeat, black olives and carrot. Sprinkle with sugar, and stir in enough mayonnaise to moisten. Season with salt and pepper to taste. Chill until ready to serve.

Nutrition Facts : Calories 214.7 calories, Carbohydrate 27 g, Cholesterol 92.3 mg, Fat 8 g, Fiber 3.2 g, Protein 9.5 g, SaturatedFat 1.5 g, Sodium 315.9 mg, Sugar 2.5 g

EASY CREAMY CRAB AND ASPARAGUS SOUP



Easy Creamy Crab and Asparagus Soup image

Creamy soup with crab, potatoes, and asparagus. I made this on a whim one Sunday when crabmeat was on sale at the store. It comes together quickly and is very tasty! You could easily replace the asparagus with another vegetable with equally good results.

Provided by gax000

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 11

2 slices bacon, diced small
½ cup minced onion
1 clove garlic, crushed
½ cup yellow bell pepper, diced
1 cup diced potato
¾ cup asparagus, trimmed and cut into 1/4-inch pieces
8 ounces crabmeat
2 cups skim milk
1 cup half-and-half
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Cook and stir the bacon and onion in a saucepan over medium-high heat until the onion is translucent, 7 to 10 minutes.
  • Stir the garlic and yellow bell pepper into the bacon mixture; cook and stir together another 2 minutes.
  • Mix the diced potato, asparagus, crabmeat, skim milk, half-and-half, salt, and black pepper into the bacon mixture; bring to a simmer, reduce heat to medium, and cook until the potatoes are tender, 20 to 30 minutes.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 13.5 g, Cholesterol 41.8 mg, Fat 6.4 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 3.4 g, Sodium 613.5 mg, Sugar 5.5 g

POTATO-CRAB CHOWDER



Potato-Crab Chowder image

Make and share this Potato-Crab Chowder recipe from Food.com.

Provided by Pantry Chef Starkey

Categories     Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 medium onion
2 tablespoons minced garlic
3 cups potatoes, skin on, 1 inch cubed
3 tablespoons flour
2 cups milk
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 (14 ounce) can creamed corn
1 (14 ounce) can low sodium chicken broth
1 (8 ounce) can lump crabmeat
1 dash cayenne pepper
1 pinch parsley

Steps:

  • Saute onion& garlic in melted butter in large sauce pan for 4 minutes.
  • Add potato and saute 1 minute.
  • Sprinkle in flour, cook for 1 minute stirring constantly.
  • Add milk, pepper, nutmeg, corn and broth.
  • Bring to a simmer over med heat stirring frequently.
  • Cover and reduce heat to low for a 20 minute simmer.
  • Stir in crab meat and parsley, cook 5 minutes.
  • Serve or pour into crock pot on low or warm.

Nutrition Facts : Calories 274.2, Fat 8.2, SaturatedFat 4.6, Cholesterol 50.3, Sodium 446.4, Carbohydrate 36.8, Fiber 3.1, Sugar 3.8, Protein 16

CHILLED AVOCADO SOUP WITH CRAB MEAT SALAD



Chilled Avocado Soup with Crab meat Salad image

Provided by Molly O'Neill

Categories     project, salads and dressings, appetizer

Time 15m

Yield Six servings

Number Of Ingredients 15

6 avocados, peeled and pitted
1 clove garlic
2 cups buttermilk
4 cups milk or light cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Fresh cilantro, for garnish
1/4 cup fresh lime juice
1 tablespoon Dijon-style mustard
1 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup olive oil
2 tablespoons capers, coarsely chopped
2 tablespoons pink peppercorns, ground
1 pound fresh lump crab meat, picked over for shells

Steps:

  • To make the soup, puree the avocados and garlic in a food processor until smooth. Place in a bowl and whisk in the buttermilk and milk or cream until desired consistency is reached. Depending on the avocado, more or less milk or cream may be needed. Add salt and pepper and chill.
  • To make the crab meat salad, combine the lime juice, mustard and salt and pepper in a bowl. Whisk in the olive oil. Stir in the capers and peppercorns. Add the crab meat and toss. Adjust the seasoning and chill.
  • Ladle the soup into 6 bowls, add dollops of crab meat salad and garnish with cilantro leaves.

Nutrition Facts : @context http, Calories 1054, UnsaturatedFat 55 grams, Carbohydrate 29 grams, Fat 98 grams, Fiber 14 grams, Protein 24 grams, SaturatedFat 38 grams, Sodium 1289 milligrams, Sugar 10 grams, TransFat 0 grams

ARMENIAN-STYLE POTATO SALAD



Armenian-Style Potato Salad image

Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.

Provided by Chef John

Categories     No Mayo Potato Salad

Time 3h30m

Yield 8

Number Of Ingredients 14

3 pounds Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces
1 tablespoon kosher salt, or more to taste
1 tablespoon dried mint, divided
½ cup mild olive oil, divided
1 large red onion, diced
½ cup diced red bell pepper
2 cloves garlic, minced
⅓ cup lemon juice, or more to taste
½ cup thinly sliced green onions
¼ cup chopped fresh mint
2 tablespoons chopped fresh Italian parsley
¼ teaspoon freshly ground black pepper
¼ teaspoon Aleppo chili flakes
1 pinch cayenne pepper

Steps:

  • Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
  • Transfer cooked potatoes to a large mixing bowl and let cool slightly.
  • While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
  • Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
  • Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
  • Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg

POTATO AND CRAB SUNOMONO SALAD



Potato and Crab Sunomono Salad image

Sunomono means vinegared things in Japanese and you can use many ingredients to make it. Typically it's made with cucumbers along with other ingredients. In this recipe, atypical ingredient is added - potatoes. I use crab here, but feel free to sub cooked shrimp or any other cooked seafood. If you are using regular American thick skinned cucumber, peel and remove the seeds.

Provided by Rinshinomori

Categories     Crab

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

2 potatoes, peeled and very thinly sliced (paper thin)
100 g crab
1 japanese cucumbers (paper thin) or 1 English cucumber, very thinly sliced (paper thin)
salt, for salting cucumber
1/2 cup rice vinegar
1/4 cup sugar
1/4 teaspoon salt (or to taste)
1 teaspoon soy sauce

Steps:

  • Soak the potatoes for 10 minutes in cold water.
  • Boil water in a pan and cook potatoes for about 1-2 minutes and drain. Cool completely or chill in refrigerator.
  • Salt the cucumbers and let it sit for about 15 minutes. Squeeze out the liquid.
  • Combine all the sauce ingredients and carefully mix in potatoes, crab, and cucumbers. Check for salt.

Nutrition Facts : Calories 164.1, Fat 0.4, SaturatedFat 0.1, Cholesterol 14.8, Sodium 310.8, Carbohydrate 34.1, Fiber 2.7, Sugar 14.6, Protein 7.2

CRAB POTATO SALAD



Crab Potato Salad image

"This recipe has been in my husband's family for 100 years," says Clarice Schweitzer of Sun City, Arizona. "The only change I've made is to replace the canned crab with imitation crabmeat. It's always a success at get-togethers."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10-12 servings.

Number Of Ingredients 7

4 to 6 medium potatoes, peeled and cubed
2 packages (8 ounces each) imitation crabmeat
1 cup finely chopped onion
1/2 to 3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dill weed
3 cups mayonnaise

Steps:

  • Place potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender. Drain and cool., In a large bowl, combine the potatoes, crab, onion, salt, pepper and dill. Add mayonnaise; toss to coat. Refrigerate for 2-3 hours before serving.

Nutrition Facts : Calories 479 calories, Fat 44g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 508mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

CRAB AND PEA SALAD



Crab and Pea Salad image

"From picnics to potlucks, this fast-to-fix combination receives rave reviews," writes Janine Gillespie of Milwaukie, Oregon. "I often garnish it with paprika, sliced hard-cooked eggs, tomatoes or croutons."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 5

1 package (10 ounces) frozen peas, thawed
1 package (8 ounces) imitation crabmeat, flaked
6 to 8 bacon strips, cooked and crumbled
1/2 cup mayonnaise
1/4 teaspoon onion powder

Steps:

  • In a bowl, combine peas, crab and bacon. Combine mayonnaise and onion powder; fold into the crab mixture. Cover and refrigerate until serving.

Nutrition Facts : Calories 242 calories, Fat 18g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 463mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

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