Asian Californian Mexican Faux Crab Salad Recipes

ASIAN CALIFORNIAN MEXICAN FAUX CRAB SALAD

Steps:

• In a glass bowl, toss together the ingredients for the salsa. Season with salt and pepper and set aside to let the flavors build. SingleGuyChef says to let it sit for an hour but 30 minutes is also okay.
• Combine the chopped avocado and lime juice, season with sea salt and freshly ground black pepper. Set aside.
• In another glass bowl, add all of the ingredients for the faux crab.
• Toss, season with sea salt and freshly ground black pepper to taste.
• Okay, now for the combining the three bits:.
• You could make the crab the base, then the avocado, then the salsa, topped with sour cream.
• Or -- you could make the avocado the base, topped with crab, then with salsa, then with sour cream.
• Or -- you could spread a nice base of salsa, top with the crap and then add the avocado, sour cream on top or to the side.
• Or -- well, start using your imagination, you don't need me to tell you how to do everything, do you?.
• I've served these in our house as an appetizer in oversized martini glasses. I'll let you guess the order I layered the bits -- ;-).

ASIAN CRAB

Steps:

• In a large wok, heat canola oil over medium-high heat.
• Crack crab shells in multiple areas to allow sauce to enter shell without crab shells falling apart.
• Add crab to oil and quickly saute for 1 to 3 minutes until crab is hot. Remove crab and drain oil.
• Add hoisin, chile hot sauce, black bean paste, and white wine and heat until bubbling. Add crab, toss for 30 seconds. Add sesame oil, and toss for 15 seconds.
• Remove to plate and garnish with sesame seeds and green onions.

CRAB SALAD

Steps:

• Whisk the mayonnaise, sour cream, adobo sauce, ketchup and lime juice together in a large bowl. Season with some salt and pepper. Fold in the bell peppers and chopped cilantro. Then fold in the crab.
• Cut a thin slice off the rounded side of the avocadoes so that they sit flat on a plate. Place the avocado halves, flat-side down, on a platter. Fill the cavities with the crab mixture, dividing equally. Garnish with a cilantro sprig. Serve cold.

CALIFORNIA CRAB SALAD

Steps:

• Flake crab with 1 t lemon juice in large bowl.
• Add onion, celery (optional), vinegar, soy sauce, worcestershire, and 1 t dill.
• Stir until mixed.
• Stir in mayonnaise (adjust amount according to taste).
• Add salt and pepper to taste.
• Slice avocado into bitesize pieces and sprinkle with remaining 1 t lemon juice (keeps avocado from browning) and 1/2 t dill.
• Gently stir avocados and olives into the salad.
• Taste and adjust seasonings as needed.
• Serve or refrigerate for several hours.

ASIAN CRAB AND CUKE SALAD

Steps:

• Place cucumber slices in a bowl and season with salt and pepper. Toss in imitation crabmeat. Whisk vinegar and soy sauce together in a separate bowl. Pour over the cucumber and crab mixture and toss to coat.

MEXICAN CRAB AND BEAN SALAD

Steps:

• Blanch the green beans in boiling salted water for 2 minutes. Rinse under cold running water until chilled. Drain. Slice the beans in half lengthwise. Set aside.
• Combine the lime juice and Sherry vinegar in a large glass or ceramic bowl. Whisk in the olive oil. Add the green beans, minced jalapeno, crab meat, red onion, tomato, coriander, marjoram, salt and pepper. Toss to combine. Season to taste with additional salt and pepper.

IMITATION CRAB SALAD

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Trim crust from bread and dice into cubes.
• In a large bowl, combine the bread cubes, eggs, crab, celery, onion, mayonnaise, sour cream and salt and pepper. Mix together well and refrigerate until ready to serve.