Party Time Crab Salad Recipes

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CRAB SALAD



Crab Salad image

Serve this crab and celery salad on crackers, lettuce or stuff it in puff pastry shells.

Provided by Christine

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9

2 pounds crabmeat
2 ½ cups chopped celery
8 tablespoons mayonnaise
2 teaspoons celery seed
1 pinch paprika
2 ½ tablespoons white sugar
½ tablespoon ground black pepper
1 teaspoon Old Bay Seasoning TM
2 teaspoons dried parsley

Steps:

  • In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.

Nutrition Facts : Calories 499.8 calories, Carbohydrate 14.6 g, Cholesterol 183 mg, Fat 25.3 g, Fiber 1.8 g, Protein 51.9 g, SaturatedFat 3.7 g, Sodium 1331.3 mg, Sugar 9.4 g

PARTY TIME CRAB SALAD



Party Time Crab Salad image

Categories     Salad     No-Cook     Cocktail Party     Oscars     Lime     Basil     Crab     Cucumber     Parade

Yield Makes 6 servings

Number Of Ingredients 9

1 pound fresh lump crabmeat, cartilage removed
1 cup diced (1/4 inch) peeled hothouse (seedless) cucumber
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/4 cup finely slivered fresh basil
Salt and freshly ground black pepper, to taste
1 cup Mango and Mint Salsa , for serving
2 to 3 tablespoons chopped fresh mint leaves, for garnish
6 mint or basil sprigs, for garnish

Steps:

  • 1. Combine the crabmeat and cucumber in a bowl. Carefully toss together with the lime juice and olive oil. Add the slivered basil, salt, and pepper; combine gently, trying not to break up the crabmeat.
  • 2. Mound the crabmeat equally in the center of 6 dinner plates. Top each serving with 2 tablespoons of Mango and Mint Salsa . Sprinkle with chopped mint and place a sprig of basil or mint alongside each salad.

SIMPLY THE BEST CRAB SALAD



Simply the Best Crab Salad image

This recipe is from Jean-Georges, New York. I found it on Millie-YOR's blog. Here are some serving suggestions: 1) In a martini glass put a layer of cubed avocado, cubed tomato, cubed mango, crab, one basil leaf for decoration. 2) For a nice luncheon sandwich put a layer of sliced avocado, mango, crab, on a croissant. 3) Take a tall metal ring and put a layer of cubed avocado, cubed tomato, cubed mango, and crab. Push down and compress. Remove the ring and top tower with basil. You can also put baby greens on the side or small chopped tomatoes.

Provided by Bolistoli

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 garlic clove
1 shallot
1 medium tomatoes, peeled and seeded
3 tablespoons extra virgin olive oil
2 tablespoons sherry wine vinegar
salt and pepper
1 lb crabmeat
1 mango, peeled and cubed

Steps:

  • Make the dressing: Combine the garlic, shallot, tomato, basil, oil and vinegar in a blender and puree.
  • Add salt and pepper to taste.
  • You can make this dressing 2 to 3 days in advance.
  • Add enough of the dressing to the crab to moisten it (you will probably not need all of it: use the rest within a day or two as a salad dressing.
  • Taste and correct seasoning, if necessary. (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 1 day.).
  • Serve the crab with the mango on top.
  • See above (recipe description) for other serving suggestions.

Nutrition Facts : Calories 245.4, Fat 11.2, SaturatedFat 1.6, Cholesterol 47.6, Sodium 950.8, Carbohydrate 14.9, Fiber 1.7, Sugar 12.3, Protein 21.9

SUMMERTIME CRAB SALAD



Summertime Crab Salad image

This can also be made with shrimp or lobster. Serve on a bed of lettuce, it's perfect for an afternoon outdoor (or indoor) summer luncheon. Double the recipe if serving more 4 people. Delicious!

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

salad greens (any amount desired)
2 1/2 cups cold cooked crabmeat, chunks
3 hard-boiled eggs
1 cup black olives
1 cup mayonnaise (Hellman's is best)
1/2 cup half-and-half cream
1/4 cup good-quality chili sauce
1/4 cup finely chopped green onions or 1/4 cup scallion
1/4 cup finely chopped green bell pepper
2 -3 tablespoons finely chopped green olives
1/2 fresh lemon, juice of
salt and pepper

Steps:

  • Prepare all dressing ingredients.
  • Toss the dressing with the crabmeat, season with salt and pepper to taste.
  • Line a shallow serving dish with lettuce leaves.
  • Spoon the crabmeat mixture over the lettuce leaves.
  • Garnish with sliced hard-boiled eggs and black olives.

Nutrition Facts : Calories 394, Fat 31.9, SaturatedFat 7.1, Cholesterol 186.6, Sodium 936, Carbohydrate 21.7, Fiber 2, Sugar 5, Protein 7.4

FAVORITE CRAB PASTA SALAD



Favorite Crab Pasta Salad image

Wanda, a lady at work, made this for a party and boy, did it catch on fast! It's especially good for summer picnics and barbecues. -Cheryl Seweryn, Lemont, Illinois

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 7 servings.

Number Of Ingredients 7

3 cups uncooked medium pasta shells
1 pound creamy coleslaw
1/2 cup mayonnaise
1 tablespoon chopped onion
1 teaspoon dill weed
Dash salt
2 cups chopped imitation crabmeat

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the coleslaw, mayonnaise, onion, dill and salt. Stir in crab., Drain pasta and rinse in cold water. Add to coleslaw mixture; toss to coat. Chill until serving.

Nutrition Facts : Calories 376 calories, Fat 20g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 508mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.

SPICY CRAB SALAD TAPAS



Spicy Crab Salad Tapas image

I served these at a party and everyone went wild! These delicious morsels have a crispy flaky outside filled with creamy sweet crab that has a little kick. I used scalloped-edge cookie cutters to cut my pastry, but you can use a small biscuit cutter. -Vanessa Mason, Summerdale, Alabama

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield about 2 dozen.

Number Of Ingredients 16

1 can (16 ounces) lump crabmeat, drained
1/4 cup finely chopped sweet red pepper
1/4 cup finely chopped sweet yellow pepper
1/4 cup finely chopped green onions
1 jalapeno pepper, seeded and finely chopped
1 tablespoon minced fresh cilantro
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon ground mustard
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water
Optional: Minced fresh parsley and seafood seasoning

Steps:

  • Preheat oven to 375°. Combine the first 12 ingredients. Refrigerate, covered, at least 1 hour., Meanwhile, on a lightly floured surface, unfold puff pastry. Roll each pastry into a 10-in. square; cut each into twenty-five 2-in. squares. Using a round 1-1/2-in. cookie cutter, cut out the centers of half the puff pastry squares. Whisk egg and water; brush over pastry. Place cutout squares on top of solid squares; transfer to parchment-lined baking sheets., Bake until golden brown, about 18 minutes. Cool to room temperature. Once cool, spoon 1 heaping tablespoon of crab salad into center of each cooked pastry. If desired, top with minced parsley and seasoning. Serve immediately.

Nutrition Facts : Calories 145 calories, Fat 9g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 240mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein.

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