3 CRAB SALAD WITH LEMON DRESSING RECIPE - (4.5/5)
Provided by blum099
Number Of Ingredients 22
Steps:
- For the crab: Stir together shallot, hot sauce, mayonnaise, mustard, lemon juice and chives in a medium bowl. Add crabmeat and lightly toss. Season with salt and pepper. Cover and chill. For the rest of the salad: Whisk together mustard, shallot, vinegar, chives and lemon juice. Slowly whisk in olive oil until dressing slightly thickens. Taste and adjust seasoning with salt and pepper. Set aside. Steam Yukon gold potatoes until tender when pierced with a fork. While potatoes are still warm, pour a tablespoon or two of dressing over them. Steam green beans until tender. Transfer to a bowl of ice water to stop the cooking. Drain thoroughly. Combine green beans with arugula, endive and radish. Toss with a tablespoon of dressing. Toss fennel with remaining dressing in a small bowl. Check over the crab for any pieces of shell. To serve: Arrange greens on a platter or individual plates. Top with crab, fennel and eggs. Garnish with chives and serve immediately.
CRAB SALAD WITH LEMON-MAYONNAISE DRESSING
Here's to the wish for an excellent blue crab season. They are slowly making a comeback around here. There is no substitute for freshly steamed & picked Eastern Atlantic blue crab, Callinectes sapidus. They are good for you too - 3 ounces of blue crabmeat provides a full day's allowance B12. Don't be fooled into buying tinned crab meat from the eastern Pacific or China (shudder). The taste & texture are grossly inferior & there are sanitation concerns. Best save this recipe for special occasions warranting you either pick freshly steamed Jimmies you have bought or caught or pony up for for the $18/lb lump backfin. We enjoy throwing out our baited traps & then using handlines for sport while waiting to retrieve traps after a tidal cycle. This recipe in The Washington Post was adapted from Joyce Goldstein's "Mediterranean Fresh" (W.W. Norton, 2008).
Provided by Busters friend
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Fill a large bowl with cold water and ice cubes. Trim the ends of the haricots verts, if desired.
- Bring a large pot of lightly salted water to a boil over high heat. Add the haricots verts and cook for about 1 minute, just until bright green; use tongs to transfer the beans to the ice-water bath to stop their cooking. Transfer them to a clean, dry dish towel, wrap them up and refrigerate until ready to use.
- While the haricots verts are cooking, dry-toast the walnuts in a small skillet over medium-low heat for 3 to 4 minutes, shaking or stirring to make sure they do not burn. Remove from the heat; when the nuts have cooled slightly, chop them coarsely and place half of them in a large bowl.
- Finely grate the zest of 2 lemons (there should be 1 1/2 to 2 tablespoons), then cut the lemons in half and juice 3 halves (there should be about 3 tablespoons); reserve the remaining 1/2 lemon for another use.
- Combine the egg yolk, mustard and 2 tablespoons of the lemon juice in a medium mixing bowl or 2-cup glass measuring cup. Slowly whisk in the oil until the mixture is emulsified and quite thick. Add up to 2 tablespoons of lemon juice; add a tablespoon or two of water if a thinner consistency is desired. Season to taste with salt and pepper.
- Use a Microplane grater or zester to pulp the garlic cloves, working over the large bowl to catch any juices; then add the garlic pulp. Cut the cucumber into 1/2-inch dice (there should be about 2 1/2 cups) and add it to the bowl, along with the crabmeat and the lemon zest. Add the dressing and toss gently to combine.
- Wash and dry the lettuce and watercress leaves, discarding any tough watercress stems; tear the lettuce into bite-size pieces. Place the greens in a mixing bowl and drizzle with the walnut oil and the remaining 1 tablespoon of lemon juice.
- Distribute evenly among individual plates, then divide the haricots verts evenly and place them neatly on the greens; drizzle them with oil, if desired. Divide the dressed cucumber-crab mixture among the salads. Sprinkle the remaining chopped walnuts over the salads. Serve immediately.
Nutrition Facts : Calories 605.6, Fat 49, SaturatedFat 6.3, Cholesterol 140.8, Sodium 350, Carbohydrate 21.6, Fiber 8.1, Sugar 4.8, Protein 29.6
CRAB SALAD WITH YOGURT MUSTARD DRESSING
Steps:
- In a bowl whisk together yogurt, sour cream, paprika, mustard, lemon juice and salt and pepper to taste. Add crab meat, scallion, and celery and toss salad gently.
- Serve salad with toast points.
LEMONY CRAB SALAD WITH BABY GREENS
Categories Salad Citrus Leafy Green Shellfish Appetizer No-Cook Quick & Easy Low/No Sugar Seafood Crab Spring Shower Healthy Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- In large nonmetallic bowl,toss first 4 ingredients to combine. Season to taste with salt and pepper.
- Toss greens with 1/4 cup olive oil in large bowl; season to taste with salt. Divide among 4 plates. Mound crab on greens and serve.
CRAB AND APPLE SALAD WITH LEMON DRESSING
A Donna Hay recipe from our Sunday Herald. Russ wanted this saved so we can make it next year when we get back to crab country! The recipe gives no prep time so I'm guessing and suggests it feeds 8-I'd have thought 4 would be more like it so that's what I'm suggesting. I have also halved the amount of dill as I love it but think a half cup would be too much. Remember an Aussie teaspoon contains 4 teaspoons!
Provided by JustJanS
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the apple, celery, dill, lemon juice and crab in a bowl and toss gently to combine then set aside.
- To make the dressing, place the ingredients in a bowl and stir to combine.
- To serve, top the lettuce leaves with the crab mixture, then drizzle over the dressing.
Nutrition Facts : Calories 167.4, Fat 10.4, SaturatedFat 1.5, Cholesterol 7.6, Sodium 267.2, Carbohydrate 18.6, Fiber 4.7, Sugar 8.1, Protein 2.6
IMITATION CRABMEAT SALAD
Great deli-like salad. Our family never seems to get tired of it! You may use low-fat sour cream and mayonnaise if you wish. Serve on lettuce leaves with tomato wedges for a garnish.
Provided by DThomRN2
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, combine onion, green pepper, celery and imitation crab meat.
- In a separate bowl, mix together sour cream, mayonnaise, salad dressing, lemon juice, oregano, salt and pepper.
- Pour the dressing mixture into the crab/vegetable mixture and toss lightly to combine. Cover and chill at least 2 hours before serving.
Nutrition Facts : Calories 575.4 calories, Carbohydrate 19.2 g, Cholesterol 40.3 mg, Fat 53.5 g, Fiber 1 g, Protein 7 g, SaturatedFat 9.1 g, Sodium 1393.9 mg, Sugar 8.8 g
MEL'S CRAB SALAD
I tried for years to duplicate the crab salad that was made in the seafood market i used to work for, but never could. However, I came up with this one and prefer it a whole lot more. My daughter will hide with the batch I make and eat it all. She doesn't like to share. Serve with club-style crackers.
Provided by Melissa Goff
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 8h15m
Yield 8
Number Of Ingredients 6
Steps:
- Gently mix flaked imitation crab, celery, ranch dressing, mayonnaise, sugar, and parsley in a salad bowl until thoroughly combined. Refrigerate overnight, stirring occasionally. Stir again just before serving.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 12.2 g, Cholesterol 19 mg, Fat 11 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 686.8 mg, Sugar 6 g
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