Cucumber Yogurt Crabmeat Salad Recipes

CRAB SALAD

Crab Salad image

Provided by Michael Symon : Food Network

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 pound lump crabmeat
1/2 cup Greek yogurt
1 cucumber, small diced
2 scallions, diced
2 tablespoons freshly chopped dill
2 tablespoons freshly chopped mint leaves
1 orange, zested
4 tablespoons olive oil
1 clove minced garlic
1 teaspoon kosher salt
1 package pita bread (recommended: Aladdin)

Steps:

Gently mix all ingredients in a large bowl. When prepping the crab salad, make sure you keep all ingredients cold and on ice.
Heat grill.
Grill the pitas for about 45 seconds per side.
Serve the crab salad on the pitas.

Nutrition Facts : Calories 354 calorie, Fat 13.5 grams, SaturatedFat 3 grams, Cholesterol 57 milligrams, Sodium 944 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 24 grams, Sugar 2 grams

CUCUMBER-YOGURT CRABMEAT SALAD

Cucumber-Yogurt Crabmeat Salad image

Make and share this Cucumber-Yogurt Crabmeat Salad recipe from Food.com.

Provided by GoldsmithLissa

Categories Crab

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 bell pepper, seeded and chopped
3 green onions, chopped
1 English cucumber, chopped and seeded
1 cup plain yogurt
1 tablespoon canola oil
1 tablespoon fresh lemon juice
sea salt
white pepper
2 tomatoes
1 head lettuce
6 oz- 1lb crabmeat

Steps:

Blend and puree ingredients (except crabmeat, tomato, and lettuce) until smooth. Adjust salt and pepper to taste.
Fold in crabmeat.
Slice tomato and head of lettuce into thick serving beds.
Arrange lettuce head slice. Top with tomato. Scoop crabmeat mixture atop. Serve.

Nutrition Facts : Calories 114.6, Fat 5.9, SaturatedFat 1.6, Cholesterol 8, Sodium 60.7, Carbohydrate 13, Fiber 3.1, Sugar 7.5, Protein 4.9

CUCUMBER, YOGURT AND DILL SALAD

Cucumber, Yogurt and Dill Salad image

Provided by Michael Symon : Food Network

Categories side-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 cucumbers, cut into 2-inch-long pieces
1 small red onion, sliced
Kosher salt and freshly cracked black pepper
1/2 cup sour cream
2 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons hot sauce
1 clove garlic, grated or minced
1/3 cup finely chopped fresh dill

Steps:

Quarter the cucumber pieces and place in a mixing bowl. Add the onions and season with salt. Mix to combine as you prepare the rest of the salad. This will start to draw out moisture, which will help thin out the dressing.
In a mixing bowl, whisk together the sour cream, vinegar, olive oil, hot sauce and garlic. Add the dill and season with salt and pepper. Pour over the cucumbers and onions and mix to combine. Let sit in the refrigerator for 2 hours. Serve!

YOGURT CARROT CUCUMBER SALAD

Yogurt Carrot Cucumber Salad image

Provided by Marian Burros

Categories weekday, salads and dressings

Time 10m

Yield 2 servings

Number Of Ingredients 4

Ingredients

3 ounces Kirby cucumber
2 ounces peeled baby carrots
1 small clove garlic
1 cup nonfat plain yogurt

Steps:

Wash and trim cucumber, and julienne in a food processor. Julienne carrots. Squeeze out the liquid from vegetables, and discard it. Add vegetables to serving bowl.
Mince garlic, and stir into vegetables with yogurt.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 0 grams, Carbohydrate 14 grams, Fat 0 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 0 grams, Sodium 117 milligrams, Sugar 11 grams

CUCUMBER-YOGURT SALAD

Cucumber-Yogurt Salad image

Provided by Chitra Joshi

Categories Condiment/Spread Salad Dairy Herb Yogurt Low Sodium Wheat/Gluten-Free Cucumber Bon Appétit Texas

Yield Serves 4

Number Of Ingredients 4

Ingredients

1 cup plain nonfat yogurt
1 teaspoon sugar
2 medium cucumbers, peeled, seeded, chopped
2 tablespoons minced fresh cilantro

Steps:

Mix yogurt and sugar in medium bowl. Mix in cucumbers and cilantro. Season to taste with salt. (Can be prepared in 2 hours ahead. Cover and refrigerate.)

CUCUMBER CRAB SALAD

Cucumber Crab Salad image

The most important thing in this salad is to slice the cucumbers VERY think like they do in Japanese restaurants. It makes all the difference.

Provided by TishT

Categories Crab

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 medium cucumbers, unpeeled and sliced thin
1 (6 ounce) package frozen crab, thawed or 1 (6 1/2 ounce) can crab
1 teaspoon peanut oil
1 tablespoon sesame seeds
3 tablespoons light soy sauce
2 tablespoons rice wine vinegar

Steps:

Slice and dry the cucumbers well(remember to slice thin), also drain the crab.
Heat a small skillet and brush with oil. Add the sesame seeds and toast them, stirring constantly until lightly browned, then grind with a morter and pestle.
Lightly toss all ingredients together in a bowl and serve.

Nutrition Facts : Calories 90.5, Fat 2.9, SaturatedFat 0.5, Cholesterol 33.1, Sodium 881.9, Carbohydrate 6.8, Fiber 1.1, Sugar 2.8, Protein 10.5

CUCUMBER YOGURT SALAD

Cucumber Yogurt Salad image

This cool cucumber yogurt salad, known as raita, is used to offset some of the heat from spicier dishes.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Indian-Inspired Recipes

Yield Makes 3 cups

Number Of Ingredients 5

Ingredients

1 cucumber, peeled, seeded, and chopped (about 1 cup)
2 cups plain yogurt
1 1/2 teaspoons toasted cumin seeds
1/2 teaspoon coarse salt
Pinch of cayenne pepper

Steps:

Mix all ingredients together in a medium bowl. Chill and serve.

CHARRED-CUCUMBER-AND-RADISH SALAD WITH YOGURT

Charred-Cucumber-and-Radish Salad with Yogurt image

It's worth seeking out edible flowers for this striking Charred-Cucumber-and-Radish Salad with Yogurt summer side dish-we used borage blossoms, sweet alyssum, and nasturtiums.

Provided by Martha Stewart

Categories Salad Recipes

Time 40m

Number Of Ingredients 11

Ingredients

8 mini cucumbers, such as Persian, Armenian, serpent, or burpless, 2 peeled lengthwise into thin strips, 6 left whole
1 bunch golf ball-size radishes, such as watermelon (about 10)
2 cups Greek yogurt or labneh
3 tablespoons extra-virgin olive oil, plus more for drizzling
Flaky sea salt, such as Jacobsen (available at jacobsensalt.com)
1 tablespoon nigella seeds, toasted and ground
2 cups watercress, thicker tough stems removed
1 cup nasturtium leaves (optional)
1 cup Tangerine Gem marigold leaves (optional)
Zest and juice of 2 lemons
Edible flowers, such as sweet alyssum, cucumber flower blossoms, Tangerine Gem marigolds, mint flowers, and borage flower blossoms (optional)

Steps:

Preheat a charcoal grill, or prepare a fire in a fireplace or fire pit. When the flames subside and the coals or wood turn to red embers, place whole cucumbers and radishes directly on embers and cook, turning a few times, until blackened all over, 6 to 8 minutes. Remove; let cool completely, about 20 minutes.
Stir together yogurt, oil, and 3/4 teaspoon salt. Dollop 1/4 cup yogurt mixture along one side of each plate. Spread into a half-moon with the back of a spoon; sprinkle with nigella seeds. Toss together watercress, nasturtium leaves, marigold leaves, and cucumber strips; divide evenly among plates, overlapping slightly with yogurt. Cut charred cucumbers on the bias into 1-inch pieces, and quarter radishes lengthwise; divide evenly among plates. Sprinkle with lemon zest; drizzle with juice and oil. Season with salt and garnish with flowers; serve.

CRAB SALAD WITH YOGURT MUSTARD DRESSING

Crab Salad with Yogurt Mustard Dressing image

Categories Salad Mustard Shellfish No-Cook Quick & Easy Yogurt Crab Celery Summer Sour Cream Gourmet

Yield Serves 2

Number Of Ingredients 9

Ingredients

1/4 cup plain yogurt
2 tablespoons sour cream
1/8 teaspoon paprika
2 teaspoons Dijon mustard
fresh lemon juice to taste
1 cup lump crab meat, picked over
1 scallion, chopped fine
1 celery rib, chopped fine
toast points as an accompaniment

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.

CUCUMBER SALAD WITH YOGURT

Cucumber Salad with Yogurt image

This is my kids' favorite cucumber salad. Sometimes I add even more yogurt. They literally are slurping up the dressing. If I make it for adults, I add fresh dill but my kids sadly don't like anything green in their salads.

Provided by barbara

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

1 large English cucumber, peeled and thinly sliced
1 (5 ounce) container plain yogurt, or more to taste
2 teaspoons white sugar
1 tablespoon cider vinegar
½ teaspoon salt

Steps:

Combine cucumber, yogurt, sugar, vinegar, and salt in a bowl. Mix to combine. Taste and adjust seasoning to your liking.

Nutrition Facts : Calories 39.6 calories, Carbohydrate 6.4 g, Cholesterol 2.1 mg, Fat 0.7 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 317.1 mg, Sugar 4.6 g

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