CRAB SALAD
This crab salad is a blend of imitation crab, vegetables and herbs, all tossed in a simple creamy dressing. A quick and easy salad that's perfect served over lettuce, with crackers, or in a sandwich.
Provided by Sara Welch
Categories Salad
Time 11m
Number Of Ingredients 8
Steps:
- Add all of the ingredients to a large bowl. Stir gently to combine.
- Serve immediately, or cover and chill for up to 2 days.
- Sprinkle with additional chopped dill for garnish if desired.
Nutrition Facts : Calories 309 kcal, Carbohydrate 21 g, Protein 6 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 24 mg, Sodium 625 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
SEAFOOD SALAD
Steps:
- Break the imitation crab into bite-size chunks or chop with a knife; place in a large bowl.
- Add the remaining ingredients and gently toss to combine. Season with salt and pepper, to taste.
- Cover and refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 cup, Calories 309.4 kcal, Carbohydrate 16 g, Protein 12.2 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 35 mg, Sodium 873.9 mg, Fiber 0.4 g, Sugar 6.2 g
CRAB SALAD
Serve this crab and celery salad on crackers, lettuce or stuff it in puff pastry shells.
Provided by Christine
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.
Nutrition Facts : Calories 499.8 calories, Carbohydrate 14.6 g, Cholesterol 183 mg, Fat 25.3 g, Fiber 1.8 g, Protein 51.9 g, SaturatedFat 3.7 g, Sodium 1331.3 mg, Sugar 9.4 g
CRAB CAKES WITH HERB SALAD
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 29
Steps:
- Make the crab cakes: Place half of the cracker crumbs in a large bowl. Drizzle in the egg, then stir in the mayonnaise, Worcestershire sauce, lemon juice, parsley, celery leaves, celery seeds, mustard powder, chili powder, 1/2 teaspoon salt, and pepper to taste. Gently fold in the crabmeat. Form into six 3-inch-wide patties (about 1/2 cup crab mixture each). Spread the remaining cracker crumbs on a plate; press the crab cakes in the crumbs on both sides and around the edges. Transfer to a baking sheet. Cover and refrigerate until firm, 2 to 6 hours.
- Make the sauce: Mix the mayonnaise, lemon juice, pickles, Worcestershire sauce, hot sauce and scallions in a small bowl. Season with salt and pepper. Cover and refrigerate until ready to serve.
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Brush the crab cakes with the 6 tablespoons melted butter and bake until golden, 15 to 20 minutes.
- Meanwhile, make the salad: Gently toss the lettuce, endive, tomatoes, celery, scallions, chervil and parsley in a large bowl; drizzle with the olive oil, season with salt and pepper and toss again. Serve with the crab cakes and sauce.
CORONATION CRAB SALAD CRACKERS RECIPE
Coronation crab salad crackers are a no cook canape made from tinned crab spiced iwth curry paste and served with lettuce on prawn crackers
Provided by GoodtoKnow
Categories Snack
Time 15m
Yield Serves: 18-20
Number Of Ingredients 8
Steps:
- Mix the curry paste, Greek yogurt, mango chutney and lemon juice. Stir through the crab and season.
- Spoon the shredded lettuce onto the crackers and top with the coronation crab. Sprinkle with a little cayenne pepper to serve.
Nutrition Facts : @context https
MARYLAND CRAB CAKES
A base of small crabmeat with larger pieces folded in saves money invisibly. For a splurge, use all backfin and lump when making these Maryland style crab cakes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Keeping each pound of crabmeat separate, turn out onto paper towels; pick through to remove any shells or cartilage.
- In a large bowl, stir together mayonnaise, parsley, lemon juice, egg, mustard, Old Bay, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
- Add crumbs and small-size crabmeat to mayonnaise mixture; stir well to combine. Gently fold in large-size crabmeat to mayonnaise mixture just until combined. Dividing evenly, form mixture into 8 cakes. To make ahead, see Cook's Notes.
- Place cakes on prepared baking sheet; drizzle with melted butter. Broil until golden brown and warmed throughout, 12 to 15 minutes (move to lower shelf if tops brown too quickly). Serve with tarter sauce and lemon wedges.
CRAB SALAD
Make and share this Crab Salad recipe from Food.com.
Provided by Giggles
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Blend cream cheese, mayonnaise and lemon juice.
- Chop crab meat into bite size pieces.
- Add remaining ingredients and mix well.
- Serve cold.
CHEF JOHN'S CRAB CAKES
These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!
Provided by Chef John
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h23m
Yield 4
Number Of Ingredients 11
Steps:
- Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
- Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
- Sprinkle breadcrumbs on a plate.
- Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
- Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 10.8 g, Cholesterol 150.6 mg, Fat 15 g, Fiber 0.6 g, Protein 28.5 g, SaturatedFat 5.2 g, Sodium 727.6 mg, Sugar 0.7 g
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