Green Goddess Crab Salad Recipes

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GREEN GODDESS CRAB TAPAS



Green Goddess Crab Tapas image

Provided by Kelsey Nixon

Categories     appetizer

Time 35m

Yield 24 tapas

Number Of Ingredients 14

1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup fresh parsley leaves
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
2 lemons, juice of
Zest of 1 lemon
1 avocado, halved, pitted and peeled
1 baguette, sliced on the bias 1/4-inch thick
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 pound Dungeness crabmeat, picked for shells (jumbo lump can be substituted)
Smoked paprika, for finishing
Sea salt, for finishing

Steps:

  • For the dressing: Put the mayonnaise, sour cream, parsley, chives, tarragon, lemon juice, lemon zest and avocado in a food processor and process until smooth.
  • For the crostini: Preheat the oven to 375 degrees F. Spread out the baguette slices in one layer on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake until lightly golden, 8 to 10 minutes.
  • Spread the baguette slices generously with dressing, then top with crabmeat. Sprinkle with smoked paprika and sea salt.

SOFT-SHELL CRAB SALAD WITH GREEN GODDESS DRESSING



Soft-Shell Crab Salad with Green Goddess Dressing image

Provided by Tyler Florence

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 20

1/2 cup sour cream
1/2 cup mayonnaise
1 lemon, juiced
2 garlic cloves, coarsely chopped
3 anchovy fillets
1 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons chopped fresh tarragon leaves
2 tablespoons chopped fresh chives
Sea salt and freshly ground black pepper
2 cups buttermilk
1 tablespoon crab boil seasoning
Sea salt and freshly ground black pepper
4 medium soft-shell crabs, cleaned and rinsed
Vegetable oil, for frying
2 cups all-purpose flour
2 bunches watercress, trimmed
1 head bibb lettuce, trimmed and hand torn
1/2 red onion, sliced
1 hard boiled egg
Lemon wedges, for serving

Steps:

  • To make the green goddess dressing: Simply puree the ingredients together in a blender, until light green and creamy. Cover and stick the dressing in the fridge to allow the flavors to come together.
  • To prepare the soft-shell crabs: Pour the buttermilk in a shallow bowl large enough to hold all the crabs. Season the buttermilk with crab boil seasoning, salt, and pepper. Lay the crabs in the buttermilk mixture and marinate, covered, in the refrigerator for 1 hour; soaking the crabs in buttermilk helps plump them up when cooked. Remove the crabs from the milk bath and let the excess drip off.
  • Pour 2 inches of oil in a heavy frying pan or large pot and heat to 350 degrees F.
  • Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels.
  • To assemble the salad: combine the watercress, lettuce, and onion slices in a mixing bowl. Pour in 1/2 cup of the green goddess dressing, tossing to coat. Arrange the salad on a serving platter, put the fried crabs on top, and grate the hard boiled egg over the whole thing. Garnish with lemon wedges and serve immediately.

GREEN GODDESS CRAB SALAD



Green Goddess Crab Salad image

This is a great salad that can be used as a meal on a hot summer day. Uses imitation crab meat, but feel free to sub cooked shrimp or even chicken or tuna.

Provided by MsSally

Categories     Crab

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

1 (16 ounce) package imitation crabmeat
1 (8 ounce) package shell pasta
1/2 cup grape tomatoes (cut in half)
1/2 cup cucumber (diced)
1/2 cup nonfat sour cream
1/2 cup light mayonnaise
2 tablespoons skim milk
2 teaspoons green goddess salad dressing mix
1 cup 2% cheddar cheese

Steps:

  • Cook pasta till al dente. Rinse with cold water and set aside to drain.
  • Mix crab and veggies. Add to pasta.
  • Mix sour cream, mayonnaise, milk and dressing mix.
  • Pour dressing over salad and mix. Add cheddar and mix through. Chill for 30 minutes to set flavors.
  • Enjoy on a bed of lettuce with crackers of your choice.

Nutrition Facts : Calories 342.5, Fat 9.4, SaturatedFat 2.4, Cholesterol 28.7, Sodium 950.2, Carbohydrate 46.1, Fiber 1.8, Sugar 8.7, Protein 17.6

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