Crab Veggie Salad Recipes
CRAB SALAD
This crab salad is a blend of imitation crab, vegetables and herbs, all tossed in a simple creamy dressing. A quick and easy salad that's perfect served over lettuce, with crackers, or in a sandwich.
Provided by Sara Welch
Categories Salad
Time 11m
Number Of Ingredients 8
Steps:
- Add all of the ingredients to a large bowl. Stir gently to combine.
- Serve immediately, or cover and chill for up to 2 days.
- Sprinkle with additional chopped dill for garnish if desired.
Nutrition Facts : Calories 309 kcal, Carbohydrate 21 g, Protein 6 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 24 mg, Sodium 625 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
PASTA CRAB SALAD
"When it comes to cooking, I believe the simpler the better," writes Holland, Michigan's Carol Blauw. "A few years ago, a co-worker told me about this colorful, tasty and, most importantly, easy-to-prepare salad," she says. "It has been a favorite at our house ever since."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Toss with crab and vegetables. Combine remaining ingredients. Pour over pasta mixture; toss to coat. Cover and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 242 calories, Fat 7g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 579mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 1g fiber), Protein 10g protein. Diabetic Exchanges
IMITATION CRAB SALAD
Make and share this Imitation Crab Salad recipe from Food.com.
Provided by Sassy Cat
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cut crab into bite-sized pieces.
- Combine the crab with the onions, celery, lemon juice, mayonnaise, dill weed and horseradish; mix well.
- Place the salad greens on 2 plates for large portions and 3 plates for small portions.
- Divide crab mixture among the plates; sprinkle with the parsley.
- Place lemon wedges on plate.
- Serve.
Nutrition Facts : Calories 236.1, Fat 10.7, SaturatedFat 1.7, Cholesterol 33.1, Sodium 1232.8, Carbohydrate 26.4, Fiber 3, Sugar 10.5, Protein 10.5
CRAB SALAD CANAPES
Use yellow or red bell peppers instead of orange if you wish to vary the color.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 12
Number Of Ingredients 14
Steps:
- Heat a grill to hot, or turn on the broiler. Cook bell pepper until it is completely charred, turning so all sides cook evenly, 8 to 10 minutes. Transfer warm pepper to a small bowl, cover with plastic wrap, and set aside until cool.
- Using your hands, rub off charred skin. Slice pepper in half, and remove seeds and stem. Cut pepper into diamond shapes that are slightly larger than a piece of baguette.
- Using a wooden spoon, mix together butter and two mustards in a small bowl until well combined. Spread a generous dollop of mustard butter on each slice of bread.
- Place remaining ingredients except marjoram in a medium bowl, and toss to combine. Place a pepper diamond on each piece of bread, and top with a mound of crab salad. Garnish each canape with several marjoram leaves, and serve.
CRAB & VEGGIE SALAD
Steps:
- Cook rainbow rotini, oil and 1/2 tablespoon of salt at a medium heat in 3 quarts of rapidly boiling water for approx. 9 to 11 minutes or when pasta looks ready. It should be tender not soggy (that means it is over cooked). Remove and drain pasta. Use the same water to reheat the frozen mixed vegetables for about 1 minute -- just to heat up the vegetables and not toss them in the salad frozen. After vegetables heat up, drain them and have them ready to use.
- Crab should be cooked and taken out from its shell if you are using fresh crab. Otherwise you can use canned crab meat.
- Ready to mix..... In a salad bowl add all ingredients: drained pasta, mix vegetables, shredded lettuce, finely cut red onion, crab meat, real mayo and Miracle Whip (or light mayo) and 1/2 tablespoon of salt. Mix well and refrigerate until is ready to serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
DUNGENESS CRAB SALAD
This Dungeness Crab Salad showcases the colorful, interesting varieties of vegetables available at farmers' markets during fall and winter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 14
Steps:
- Make the dressing: Whisk together lime juice and ginger in a small bowl. Gradually whisk in oil. Season with salt and pepper.
- Make the salad: Slice or shave carrots, fennel, radish, rutabaga, and turnips, preferably on a mandoline, into very thin rounds over a large bowl; toss. Add vinaigrette, jalapeno, cilantro, and mint, and toss to combine. Season with salt. Gently fold in crab. Garnish with cilantro and mint.
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