Cottage Cheese Crab Salad For Two Recipes

COTTAGE CHEESE CRAB SALAD

Steps:

• In a bowl, combine the cottage cheese, sour cream, mustard, garlic powder and pepper. Stir in crab, celery and onions. Serve on lettuce-lined plates with tomato wedges.

CRAB CAKES AND CAESAR SALAD

Steps:

• Crab Cakes:
• Preheat oven to 350 degrees F.
• Crush the garlic in a large bowl. Add 1 tablespoon of the olive oil and the anchovies into the bowl and mash until a paste forms. Add the mustard, Worcestershire sauce, the remaining 1/2 cup olive oil, vinegar, and lemon juice. Mix well and add the cheese. Sprinkle in the salt and pepper. Add the romaine lettuce and toss lightly. Break the coddled egg into the bowl and toss thoroughly to mix the ingredients well. Add the croutons and toss again. Chill until ready to serve.
• To make the crab cakes, finely chop the spring onion and chives. Mix with the hand, add picked crab meat, season, and add the mayonnaise, lemon juice, and Worcestershire sauce. Scale out 4-ounce portions of the crab mixture and mould into a patty form and coat in fresh white bread crumbs. Refrigerate crab cakes for at least 2 hours to set.
• Using a large pan, fry the crab cakes in a little olive oil until golden brown and then place in the oven or under grill for 5 minutes.
• To plate, dress crab cakes on a bed of chopped tomatoes, chives, and black olives. Combine the mustard with the fish cream sauce and surround the plate. Finish with a layer of Caesar salad and top with slices of the cooked lobster and focaccia croutons.
• Preheat the oven to 200 degrees F.
• Place the thinly sliced focaccia on a baking sheet. Drizzle each piece with olive oil, sprinkle salt and pepper, and place the oven for 1 hour to dry out. Crumble and set aside until ready to use.
• In a saucepan, saute the shallots in the butter until aroma is apparent. Add the fish stock and allow to reduce by half. Add the heavy cream and allow to reduce until thick enough to coat the back of a spoon, about 10 to 15 minutes.

COTTAGE CHEESE SALAD

Steps:

• In a medium bowl, stir together the cottage cheese, tomatoes, green onions, and cucumbers. Season with salt and pepper to taste. Chill until serving.

5-INGREDIENT CRAB SALAD

Steps:

• In a medium skillet, saute the green pepper and onion in the butter for 3 minutes, or until vegetables are tender.
• Stir in imitation crabmeat, and saute for another 3 minutes. Remove from heat, and put mixture into a medium bowl. Stir in mayonnaise. May be served warm or cold.

COTTAGE CHEESE CRAB SALAD

Steps:

• In a bowl, combine the cottage cheese, sour cream, mustard, garlic powder and pepper. Stir in crab, peas, celery and onions.
• Serve on lettuce-lined plates with tomato wedges.

COTTAGE CHEESE CRAB SALAD FOR TWO

Steps:

• In a bowl, combine cottage cheese, sour cream, mustard, garlic powder, and pepper. Stir in crab, celery, and onion.
• Serve on lettuce-lined plates with tomato wedges.

ACADIAN-STYLE CRAB SALAD ON CROISSANTS

Steps:

• Run your fingers through the crab meat to remove any bits of shell. In a bowl, combine the celery, onion, mayo, chili, hot sauce and Worcestershire. Add the crab meat to the bowl and mix with a fork. Season with salt and pepper, to your taste. Pile salad on lettuce leaves in croissants. Cut each croissant in thirds on angles, following the shape of the pastry. Arrange sandwiches on a plate and serve.