CRAB COLESLAW MEDLEY
This salad gets its pleasant crunch from ramen noodles, almonds and sesame seeds. "It's my most asked-for recipe," says Edith frost from Mountain View, California. "An adaptable main dish, it works well with chicken or turkey, too."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the coleslaw mix, romaine, onion and crab. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, salt, pepper and contents of seasoning packet from noodles; shake well. , Break noodles into small pieces. Sprinkle noodles, almonds and sesame seeds over salad; mix well. Drizzle with dressing and toss to coat. Serve immediately.
Nutrition Facts : Calories 149 calories, Fat 8g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 527mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
ORIGINAL OLD BAY® COLESLAW
This recipe used to be printed on the Old Bay® cans, but it was removed a decade or more ago; it is very different than the one on the current Old Bay website. I much prefer this one and even today occasionally see a posting from someone looking for the old recipe from the Old Bay can. Well, here it is!
Provided by HowieC
Categories Salad Coleslaw Recipes With Mayo
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk mayonnaise, onion, vinegar, sugar, and seafood seasoning in a salad bowl until sugar has dissolved. Stir cabbage, carrots, and green bell pepper into dressing until coated.
Nutrition Facts : Calories 114.7 calories, Carbohydrate 4.2 g, Cholesterol 5.2 mg, Fat 11 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 1.6 g, Sodium 151.7 mg, Sugar 2.6 g
VIETNAMESE CRAB COLESLAW
Provided by Nigella Lawson
Categories weekday, side dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- In a small bowl combine chili, garlic, sugar, vinegar, lime juice, fish sauce, oil and scallions. Season with salt and pepper to taste. Set aside at room temperature for 30 minutes.
- In a large mixing bowl, combine cabbage, carrot, crab meat and 3 tablespoons cilantro. Add chili dressing, and toss slowly until everything is coated evenly with a thin layer of dressing. Adjust salt and pepper to taste.
- To serve, arrange salad on large, flat plates. Sprinkle with cilantro leaves, and serve immediately.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 0 grams, Sodium 934 milligrams, Sugar 5 grams, TransFat 0 grams
CRAB COLE SLAW
Make and share this Crab Cole Slaw recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large salad bowl, combine cabbage, bell pepper, onions, and crab meat and mix well.
- In a small bowl, whisk together the olive oil, vinegar, garlic powder, mayonnaise, salt and hot sauce.
- Pour the dressing over the vegetables and mix until coated.
- Serve immediately or refrigerate until ready to serve.
JOE'S STONE CRAB COLE SLAW RECIPE - (3.7/5)
Provided by á-3862
Number Of Ingredients 10
Steps:
- DRESSING: Combine the vinegar, sugar, salt, and pepper in a large nonreactive mixing bowl and vigorously whisk it until the sugar and salt dissolve. Check your sugar and salt levels by tasting and adjust as necessary. Be sure the dressing is highly seasoned. PREPARE THE CABBAGE: Remove the core from the cabbage and discard. Cut the cabbage into 4 chucks and finely shred it by using the shredding disc on a food processor or a mandoline set fine. Work in small batches so that you never overcrowd your processor bowl. You should end up with about 10 cups of finely shredded cabbage. Place your shredded cabbage into a large bowl with the dressing you have prepared and toss it until everything is well mixed. Your best tool to do this will probably be your hands. Once all is well blended let it set for at least 10 minutes. If you store your slaw to serve later remember to keep it covered, well chilled, and be sure to remix it when you take it out to serve. READY TO SERVE: Mound your slaw on a platter or onto individual plates. Place your tomato slices on top of the slaw with a dollop of mayo on each slice and a spoonful of relish in the center of each dollop of mayo. Enjoy!
KRABBY CRAB COLESLAW WITH SPICY NUTS
Cole slaw transformed - with Krab/crab, green onion, tomato and a spicy, crunchy peanut topping. Can be made the day before and served as a main or side dish. Prep time does not include refrigeration.
Provided by Lorac
Categories Crab
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 300°F.
- In a small bowl, whisk together oil, sugar, garam masala, curry and cayenne, add peanuts and mix well.
- Bake on a nonstick cookie sheet 20 minutes, remove and cool on paper towels.
- Combine cole slaw mix, green onion, tomato and Krab in a large bowl.
- In a small bowl, whisk together mayo, vinegar and sugar.
- Pour dressing over cabbage mixture, season with salt and pepper, toss to combine, refrigerate 2 hours or overnight and top with nuts just before serving.
Nutrition Facts : Calories 610, Fat 44, SaturatedFat 6.4, Cholesterol 19, Sodium 1170.3, Carbohydrate 39.4, Fiber 7.9, Sugar 15.2, Protein 22.7
CHESAPEAKE SLAW
A favorite meal for our family consists of this coleslaw served with traditional Maryland crab cakes and corn on the cob. It's especially good on a warm summer day. This slaw is delicious with other meals, too.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine cabbage and carrots. In a small bowl, combine oil, vinegar, seafood seasoning, salt and pepper. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
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