Crab Coleslaw Recipe Recipes Recipes Recipe For Meatloaf

CRAB COLESLAW MEDLEY

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.

SUMMERTIME CRAB SLAW WITH NAPA CABBAGE

Steps:

• Mix crabmeat, cabbage, celery, radishes, olives, and green onions in a large mixing bowl until ingredients are evenly distributed.

THE BEST VINEGAR COLESLAW

Steps:

• Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
• Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

CHESAPEAKE SLAW

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.

CLAM CHOWDER MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a small roasting pan with cooking spray.
• Combine ground beef, 1/2 can chowder, onion, eggs, celery, bread crumbs, parsley, salt, and pepper in a bowl; mix until smooth. Mound meatloaf mixture in the prepared roasting pan. Cover pan with aluminum foil.
• Bake in the preheated oven until no longer pink in the center, about 1 hour.
• Remove from oven; pour remaining 1/2 can chowder over top and sides of meatloaf. Return uncovered pan to the hot oven; bake until an instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C), about 30 minutes more.

CRAB COLE SLAW

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.

ORIGINAL OLD BAY® COLESLAW

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.

CRAB COLE SLAW

Steps:

• 1. Thinly slice entire head of cabbage and place in a large mixing bowl. I usually omit the core and save it to use as filler for stews and soup.
• 2. Cut the green onions in the same manner and add them to the bowl. This may be omitted, I mainly use it for coloring.
• 3. Finely chop your onion and add to mixing bowl.
• 4. Open your packages of imitation crab meat and you may either chop or peel and add to mixing bowl. Either way works fine, it just depends on how you like to eat your crab whether in chunks or slivers. Add salt, pepper, mustard and vinegar then thoroughly mix all ingredients.
• 5. Add mayonnaise. Amount may be adjusted to your taste. This recipe is much better when prepared ahead of time so that all ingredients have time to marinate.