California Style Blue Crab Salad Recipes

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.

CALIFORNIA COBB SALAD

Steps:

• For the blue cheese dressing: Combine the sour cream, mayonnaise, lemon juice, Dijon, honey, Worcestershire, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup of the crumbled blue cheese in the bowl of a food processor. Process until smooth. Stir in the chives and the remaining 1/2 cup blue cheese. Adjust the seasoning to taste with salt and pepper. Hold in the refrigerator until ready to serve.
• For the salad: Toss the romaine and quinoa with 2 tablespoons of the dressing in a serving bowl. Arrange the bacon, eggs, tomatoes, avocados and radishes in even sections over the top of the lettuce. Drizzle with more dressing and serve immediately.

CALIFORNIA-STYLE BLUE CRAB SALAD

Steps:

• Whisk together the mayonnaise, vinegar, paprika, and cayenne in a large bowl. Season with salt and pepper. Add the crab, avocado, olives, tomatoes, and chives and fold gently to combine.
• Put the greens in a large bowl, toss with the Meyer lemon dressing, and season with salt and pepper. Arrange the greens on 4 large dinner plates and top each with a mound of the crab salad.

TEXAS BLUE CRAB SALAD

Steps:

• In a medium saute pan, saute garlic and shallots in canola oil until translucent. Remove from heat and cool. In a medium size bowl, whip together sour cream and Boursin cheese. When mixture becomes smooth, season with hot pepper sauce, Worcestershire, cilantro and chives. Finish with lime juice, salt and cayenne pepper to taste. Mix in crabmeat, garlic and shallots being careful not to break up the crabmeat too fine. Place crab salad on a piece of lavosh and serve as hors d'oeuvre.

MARYLAND CRAB SALAD

Steps:

• Carefully comb through crab meat for any extra shells.
• Making sure not to break up crab, marinate crab pieces with Italian dressing for about 1 hour. But if you don't get a chance, ten minutes works well too.
• Mix all other ingredients in a medium bowl thoroughly.
• Add crab meat mixture to mayonnaise mixture and mix with spatula, again not to break up pieces.
• You can either cool in fridge for an hour or two, or you can eat directly.

CHILLED CORN AND CRAB SALAD

Steps:

• Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Remove from heat. Stir in onion. Let cool.
• Whisk together lemon juice and sugar. Drizzle in remaining tablespoon plus 2 teaspoons oil, whisking until combined.
• Combine corn-onion mixture, chile, crabmeat, and basil. Gently stir in lemon dressing, salt, and pepper. Cover, and refrigerate until chilled, at least 30 minutes (or up to 2 hours). Serve garnished with basil leaves.

CALIFORNIA ROLL SALAD

Steps:

• Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.
• In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side.