SEAFOOD SALAD ROLLS
Steps:
- For the boiled shrimp: Add the shrimp shells, seafood seasoning, parsley, peppercorns, celery, lemon and onion to a large stock pot and fill three-quarters of the way with water. Bring to a boil and cook until the vegetables soften slightly, 5 to 10 minutes (see Cook's Note).
- Prepare an ice bath in a large bowl. Add the shrimp to the stock pot and boil, stirring constantly, until pink and opaque, 1 to 2 minutes. Remove the shrimp and add to the ice bath until completely cooled.
- For the salad rolls: In a large bowl, combine the mayonnaise, mustard, parsley, seafood seasoning, pimentos, celery and onion. Fold in the shrimp and crab meat. Cover and chill for at least 30 minutes and up to 2 days.
- When ready to serve, fill the buns with the seafood mixture and serve with a lemon wedge and some clarified butter.
CRAB ROLLS
Don't let lobster have all the fun! Crab is just as delicious on a buttery toasted bun, especially when amped up with mayonnaise, lemon, Old Bay, and cayenne.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together mayonnaise, lemon juice, 1 teaspoon salt, Old Bay, and cayenne. Gently fold in crabmeat.
- Heat a large skillet (preferably cast iron) over medium, about 8 minutes. Generously brush top and sides of buns with butter. Place buns, flat-side down, in skillet and toast, flipping halfway through, until crisp and golden on both sides, about 3 minutes. Line inside of buns with 1 to 2 lettuce leaves; divide crabmeat among buns. Drizzle tops with remaining melted butter; sprinkle with chives and more Old Bay. Serve, with lemon wedges and potato chips.
CRABMEAT ROLL-UPS
This is an easy and delicious spread, and yet another way to use tortillas for an appetizer. The mixture can also be used without the tortillas as a spread on crackers.
Provided by KATE MARIE
Categories Appetizers and Snacks Wraps and Rolls
Time 8h10m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together the cream cheese and cocktail sauce until well blended. Stir in crabmeat, Swiss cheese, and green onion. Spread about 1/2 cup of the mixture onto each tortilla, and roll up tightly. Wrap each tortilla in plastic wrap, and refrigerate overnight.
- Slice rolls into 1/2 inch circles, and arrange on a serving tray with a bowl of cocktail sauce for dipping.
Nutrition Facts : Calories 257.9 calories, Carbohydrate 24.4 g, Cholesterol 43.4 mg, Fat 14 g, Fiber 1.4 g, Protein 8.9 g, SaturatedFat 8 g, Sodium 769.4 mg, Sugar 5.6 g
CRAB SALAD SANDWICHES
You won't even need a fork for this no-fuss supper. Include some top-of-the line potato chips and mixed pickled vegetables on the menu, and have ice cream bars for dessert.
Categories Sandwich Dairy Leafy Green Shellfish Quick & Easy Lunch Seafood Crab Summer Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield 2 Servings: Can be doubled
Number Of Ingredients 7
Steps:
- Blend mayonnaise and seafood seasoning in medium bowl. Mix in celery and onion. Add crabmeat and stir gently to combine without breaking up crabmeat. Season to taste with pepper.
- Place bottoms of rolls on plates. Mound half of crab salad, then lettuce on each. Set tops of rolls over and press sandwiches slightly to compact.
SPRING CRAB SALAD ROLL
Steps:
- Clean and pick through the crabmeat. Place in a bowl and put the bowl into an ice bath to keep cold. Combine all the remaining ingredients. Slowly fold in the crabmeat, Season with salt and pepper.
- Peel the plantain and slice, very thin, on a slicing machine or mandolin. Fry in hot oil and remove. Slice the cucumber the lengthwise, on a mandoline or slicing machine.
- Place the cucumber slices down 1 at a time and place a 1 tablespoon of crab mixture on 1 end. Then slowly roll it up and stand it up on its end.
- Garnish with crumbled pieces of fried plantains and chervil.
CRAB SALAD ROLL
Make and share this Crab Salad Roll recipe from Food.com.
Provided by 586236
Categories Lunch/Snacks
Time 10m
Yield 2 Sandwiches
Number Of Ingredients 8
Steps:
- Mix the mayonnaise with the celery.
- Gently stir in crabmeat, but try not to break it up.
- Heat a large skillet, and add butter to taste.
- Brown both sides of the buns. (If using bread, brown only one side of each slice.).
- Remove the buns from the skillet and layer on a leaf or two of lettuce.
- Top the lettuce with the crab salad.
- Season with freshly ground pepper if desired.
CRAB SALAD WRAPS
Jane Birch created this delicious recipe in her Edison, New Jersey kitchen and wound up with a sandwich that adds pizzazz to any lunch or dinner table. Each bite bursts with the flavor of bacon, mustard and crab for a wrap that's hard to set down!
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the mayonnaise, onion, relish and mustard. Stir in the crab, cheese and bacon if desired. Spoon about 1/2 cup down the center of each tortilla; roll up tightly.
Nutrition Facts :
CRAB SALAD ROLL-UPS
These came about as I quickly looked for a finger food to serve for a party. I used TheDancingCook's idea of combining cream cheese with the purchased crab salad and spread it on tortillas. They were a winner, and I thought I would share. Cook time is refrigeration time.
Provided by Ms B.
Categories Crab
Time 45m
Yield 36 serving(s)
Number Of Ingredients 4
Steps:
- Stir the sliced black olives into the prepared crab salad.
- Combine the softened cream cheese with the crab salad mixture.
- Spread evenly on each flour tortilla.
- Tightly roll up the tortillas and wrap with plastic wrap.
- Refrigerate for 30 minutes to an hour.
- Remove tortillas from fridge and slice into 1/2 to 3/4 inch pinwheels.
- Discard the ends, or save for the cook (you) to sample.
- Secure with toothpicks, if desired.
Nutrition Facts : Calories 19.6, Fat 1.2, SaturatedFat 0.5, Cholesterol 2.6, Sodium 35.7, Carbohydrate 1.9, Fiber 0.1, Sugar 0.1, Protein 0.4
NEW ENGLAND CRAB ROLLS
Categories Sandwich Shellfish Picnic Quick & Easy Dinner Lunch Mayonnaise Seafood Crab Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Whisk together mayonnaise, lemon juice, lemon peel, and cayenne pepper in medium bowl. Mix in crabmeat and chopped green onions. Season crab salad to taste with salt and pepper.
- Spread butter on insides of hot dog buns. Warm large skillet over medium heat 1 minute. Place buns, buttered side down, in preheated skillet and toast until golden, about 5 minutes. Place 2 toasted buns on each of 2 plates. Place 1 lettuce leaf inside each bun. Divide crab salad among buns and serve.
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HEAVENLY CRAB SALAD ROLLS - WILDFLOUR'S COTTAGE KITCHEN
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4.7/5 (7)Estimated Reading Time 4 minsServings 5
- In large bowl, add all ingredients except crabmeat, red pepper, celery and green onion. Whisk or stir mixture well until mixed. Taste and adjust to your own preference.
- If using real crabmeat, carefully comb through for any shells, being careful not to break up crab too much. Gently fold in, easy does it, so you don't break it up, until evenly coated. Chill or can serve immediately. If using imitation, tear into 1 inch or so pieces. *Imitation leg-style crabmeat breaks up easily by twisting to tear into chunks. Slicing with a knife works just fine, too, but torn looks a bit more natural.
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