Crunchy Crab Salad For 2 Recipes

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CRUNCHY CRAB SALAD



Crunchy Crab Salad image

I love getting some color into my salads. In this recipe it's by adding some pink grapefruit and radishes. Combining fresh flavors with a good source of protein scores this salad top marks for energy and vitality.

Provided by Amelia Freer

Categories     Low Fat     Kid-Friendly     Low Cal     Dinner     Lunch     Grapefruit     Apple     Crab     Celery     Radish     Healthy     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 2

Number Of Ingredients 17

200g fresh crabmeat
1 avocado, peeled, stoned and cut into small cubes
2 celery sticks, cut into small pieces
1 pink grapefruit, peeled and cut into segments, retain the juice
1 bunch of radishes, topped and tailed then cut into small sticks with a mandoline
1 Granny Smith apple, cored and cut into sticks with a mandoline
1 tsp fresh root ginger, peeled and cut into thin sticks (you can also juice and add to the dressing if you prefer)
A handful of fresh coriander leaves
Half that amount of fresh mint leaves, cut into fine strips
For the dressing:
2 tbsp pink grapefruit juice
1 tbsp lemon juice
1 tsp salt
1 tsp fresh ginger juice
2 tbsp extra virgin olive oil
1 tsp coriander seeds, slightly toasted and crushed into a powder (ground coriander is fine if you don't have time)
Freshly cracked black pepper

Steps:

  • To make the dressing, put the ginger and citrus juices into a bowl, add the salt and stir until dissolved. Add the ground coriander and pepper, then while whisking, slowly pour in the olive oil until combined.
  • Mix all the salad ingredients together in a large bowl, pour over the dressing and serve.

MIXED GARDEN SALAD FOR TWO



Mixed Garden Salad for Two image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 2 main course servings

Number Of Ingredients 13

3 cups loosely packed mixed torn greens, such as romaine, red or green leaf lettuce, Bibb or Boston leaves, washed and dried
1/2 red bell pepper, seeded, halved, and thinly sliced
1/2 yellow bell pepper, seeded, halved, and thinly sliced
8 sugar snaps peas, blanched or steamed
8 asparagus, blanched or steamed, chopped
5 broccoli florets, blanched or steamed, quartered
4 cauliflower florets, blanched or steamed, quartered
3 radishes, trimmed and quartered
2 scallions, white and green parts, chopped
1 medium carrot, grated
Kosher salt and freshly ground black pepper
Salad dressing of your choice, such as blue cheese, miso-sesame, poppy seed, and thousand island
1 large beefsteak tomato, cut into 8 wedges

Steps:

  • In a large serving bowl, toss together the lettuce leaves, bell peppers, sugar snaps, asparagus, broccoli, cauliflower, radish, scallion, and carrot and season with salt and pepper to taste. Lightly dress with the salad dressing. Season the tomato wedges with salt and pepper and arrange around the inside edge of the bowl. Serve.

CRUNCHY CRAB SALAD



Crunchy Crab Salad image

In Rupert, Idaho, Stephanie Hamilton frequently serves this cool salad at home and at social functions. "It's super simple to make and has a unique taste that's delicious," she assures.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 11

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 package (10 ounces) frozen peas, thawed
1 cup chopped celery
1 small onion, chopped
3/4 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon soy sauce
1/4 teaspoon garlic salt
1/4 teaspoon curry powder
1 can (3 ounces) chow mein noodles
1/2 cup slivered almonds

Steps:

  • In a large bowl, combine the crab, peas, celery and onion; set aside. Combine the mayonnaise, lemon juice, soy sauce, garlic salt and curry powder; add to the crab mixture and toss to coat. Stir in the chow mein noodles and almonds.

Nutrition Facts : Calories 400 calories, Fat 31g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 504mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein.

CRUNCHY CRAB SALAD



Crunchy Crab Salad image

In Rupert, Idaho, Stephanie Hamilton frequently serves this cool salad at home and at social functions. 'It's super simple to make and has a unique taste that's delicious,' she assures.

Provided by Allrecipes Member

Time 10m

Yield 6

Number Of Ingredients 11

1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1 (10 ounce) package frozen peas, thawed
1 cup chopped celery
1 small onion, chopped
¾ cup mayonnaise
1 tablespoon lemon juice
1 teaspoon soy sauce
¼ teaspoon garlic salt
¼ teaspoon curry powder
1 (3 ounce) can chow mein noodles
½ cup slivered almonds

Steps:

  • In a bowl, combine the crab, peas, celery and onion; set aside. Combine the mayonnaise, lemon juice, soy sauce, garlic salt and curry powder; add to the crab mixture and toss to coat. Stir in the chow mein noodles and almonds.

Nutrition Facts : Calories 409.2 calories, Carbohydrate 20.2 g, Cholesterol 35.4 mg, Fat 31.5 g, Fiber 4.8 g, Protein 13.6 g, SaturatedFat 4.5 g, Sodium 549 mg, Sugar 4.3 g

CRAB AND FENNEL SALAD



Crab and Fennel Salad image

Yield Makes 2 (first course) servings

Number Of Ingredients 11

1/2 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons fresh lemon juice
2 tablespoons mild extra-virgin olive oil
1 small fennel bulb (sometimes labeled "anise"; 6 to 8 oz), stalks cut off and discarded
1/4 lb jumbo lump crabmeat (about 1/2 cup), picked over
2 teaspoons chopped fresh chives
1 cup baby lettuces (preferably red, such as amaranth, lolla rossa, and red basil) or mâche (lamb's lettuce)
Special Equipment
an electric coffee/spice grinder; an adjustable-blade slicer; 2 (3-inch) metal entremet (pastry) rings at least 2 inches high or 2 clean empty cans with top and bottom removed

Steps:

  • Finely grind fennel seeds in grinder, then whisk together with salt, pepper, and lemon juice in a small bowl. Add 1 tablespoon oil in a slow stream, whisking until combined.
  • Shave fennel bulb with slicer crosswise into paper-thin slices until you have enough to measure 1 packed cup. (Halve bulb lengthwise if too large for slicer.) Toss with 2 teaspoons vinaigrette in another small bowl.
  • Toss crabmeat with chives and 1 tablespoon vinaigrette in a third small bowl.
  • Put each metal ring in center of a salad plate. Divide crab mixture between them, pressing down on it lightly with your fingertips.
  • Toss lettuces with fennel mixture and divide between rings, pressing slightly without flattening tops.
  • Drizzle remaining vinaigrette and remaining tablespoon oil around plates. Remove rings before serving.

MOCK CRAB LOUIS SALAD FOR TWO



Mock Crab Louis Salad for Two image

Found the original recipe in Cooking for Two Magazine by Alice Cibulka. I have added a few ingredients and it is a quick and easy refreshing salad for two! I serve on lettuce leaves or serve on chopped lettuce. This along with some bread makes a light and delicious lunch or dinner. Chill time is cooking time.

Provided by mama smurf

Categories     Crab

Time 16m

Yield 1-2 serving(s)

Number Of Ingredients 13

1/4 cup frozen peas, thawed
3/4 cup imitation crabmeat, cubed
2 tablespoons celery, finely chopped
2 tablespoons onions, finely chopped
1 1/2 tbls.green pepper, finely chopped
3 tablespoons mayonnaise
1 teaspoon ketchup
1/4 teaspoon horseradish
1/4 teaspoon Worcestershire sauce
1/8 teaspoon lemon pepper
1/8 teaspoon krazy salt
1 egg, hard boiled cut in forths
1 tomatoes, chopped

Steps:

  • In a bowl, combine the peas, crab, celery, onion and green pepper.
  • Combine the mayonnaise, ketchup, horseradish, Worcestershire sauce, Krazy salt and lemon pepper.
  • Pour the mixture over the crab mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.
  • Serve on lettuce and top with hard cooked egg and tomato.

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