Salat Skrabami Crab Salad Recipes

CLASSIC CRAB AND SHRIMP SALAD

Classic Crab and Shrimp Salad image

This is one of my favorites. I picked up the recipe when I worked at an IGA supermarket where it was the best seller at the salad bar. It's sure to be a favorite with anyone who likes seafood.

Provided by melimel_86

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

6 ounces fresh crabmeat, drained and flaked
5 ounces small cooked shrimp, chopped
1 stalk celery, diced
1 green bell pepper, seeded and chopped
1 onion, diced
¾ cup mayonnaise
2 teaspoons fresh dill, finely chopped
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste

Steps:

Place the crabmeat, shrimp, celery, bell pepper, and onion into a bowl. Stir in the mayonnaise, dill, and Worcestershire sauce until evenly blended. Season to taste with salt and pepper. Refrigerate 1 hour before serving.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 6.5 g, Cholesterol 93.7 mg, Fat 33.9 g, Fiber 1.1 g, Protein 15.4 g, SaturatedFat 5.1 g, Sodium 434.1 mg, Sugar 2.6 g

SHRIMP AND CRAB SALAD

Shrimp and Crab Salad image

For an impressive salad , try this tasty mixture of hearty shrimp and crabmeat with a creamy dressing. "one of my favorite Aunts gave me the recipe for this seafood salad," writes Melissa Stroupe of Stanley, North Carolina. "I'm lucky to come from a family of great cooks."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 9 servings.

Number Of Ingredients 9

Ingredients

2 pounds cooked medium shrimp, peeled and deveined
2 packages (8 ounces each) imitation crabmeat
4 celery ribs, finely chopped
1 medium onion, finely chopped
1/2 cup sliced ripe olives
1/2 cup reduced-fat mayonnaise
2 tablespoons prepared horseradish
1 teaspoon seasoned salt
Leaf lettuce

Steps:

In a large bowl, combine the first five ingredients. In a small bowl, combine the mayonnaise, horseradish and seasoned salt; mix well. Add to the shrimp mixture and stir well. Cover and refrigerate. Serve on a lettuce-lined plate.

Nutrition Facts :

PASTA CRAB SALAD

Pasta Crab Salad image

"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

Ingredients

4-1/2 cups uncooked tricolor spiral pasta
1 package (16 ounces) imitation crabmeat, flaked
1/3 cup chopped celery
1/3 cup chopped green pepper
1/3 cup chopped onion
1/2 cup reduced-fat mayonnaise
1/2 cup reduced-fat ranch salad dressing
1 teaspoon dill weed

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

SHE-CRAB AND CORN SALAD

She-Crab And Corn Salad image

Provided by Sara Rimer

Categories salads and dressings

Time 20m

Yield Twenty servings

Number Of Ingredients 13

Ingredients

3/4 cup half-and-half
2 large cucumbers, peeled and thinly sliced
1/2 cup dry Sherry
20 ears of corn
4 tablespoons unsalted butter
1/4 cup vegetable oil
2 pounds crab meat, picked over
1 1/2 cups thinly sliced pickled sweet red peppers
2 to 3 teaspoons Worcestershire sauce, to taste
1/4 teaspoon mace
1/4 teaspoon nutmeg
Salt and freshly ground pepper to taste
1 1/2 pounds fresh spinach, washed and dried

Steps:

In a saucepan, bring the half-and-half to a simmer and poach the cucumbers in it for three to four minutes, until just cooked. Add the Sherry.
Using a sharp knife, strip the kernels from the cobs. In a large pot, heat the butter and oil over medium-high heat.Saute the corn kernels for five minutes, or until heated through. Add the crab meat, red peppers and the rest of the seasonings. Saute for another two minutes, stirring constantly to blend well.
In a large salad bowl, combine the cucumber mixture and half-and-half with the crab mixture and cool at room temperature. Place the spinach leaves on a large platter and arrange the salad over them.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 8 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 605 milligrams, Sugar 6 grams, TransFat 0 grams

CURRY CRAB SALAD

Curry Crab Salad image

Crab and curry make a great combo, cooked crab meat or imitation crab meat may be used for this, adjust all ingredients to taste, plan ahead this salad must chill for several hours before serving.

Provided by Kittencalrecipezazz

Categories Crab

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

1 (8 ounce) package imitation crabmeat or 1 (8 ounce) package cooked crabmeat
1/3 cup mayonnaise
3 tablespoons sour cream
1/4 cup finely chopped celery
1 small onion, finely chopped (or use 1 green onion, chopped)
3 -4 teaspoons prepared mustard
1/4-1/2 teaspoon seasoning salt (or to taste)
1/4 teaspoon curry powder
1/2 teaspoon lemon pepper (or to taste, or use freshly ground black pepper)

Steps:

In a bowl mix all ingredients.
Let sit in fridge for 3 or more hours before using to blend flavors.

CRAB SALAD WITH ASPARAGUS, LEMON AND PARMESAN

Crab Salad With Asparagus, Lemon And Parmesan image

Provided by Amanda Hesser

Categories salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

Sea salt
1 pound thin asparagus, trimmed
1 pound fresh lump crab meat
2 lemons, with their zest
1/3 cup best-quality olive oil
1/2 cup (2 ounces) loosely packed Parmigiano-Reggiano cheese, in long, thin shavings (best done with a good vegetable peeler)

Steps:

Bring a large skillet of salted water to a boil. Add the asparagus, and cook until just tender on the edges, but still firm in the middle, about 4 minutes. Drain, and rinse under very cold water until cool. Dry on tea towels. Cut in 3-inch lengths.
In a large serving bowl, combine the asparagus and crab meat. Sprinkle the lemon zest into the bowl. Season with salt and sprinkle with olive oil. Toss very gently to mix. Cover, and chill for a few hours, stirring once or twice. Taste, and adjust salt.
Meanwhile, juice 1 lemon and reserve. Just before serving, add the juice and toss once more. Spread the cheese shavings over salad, and serve.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 23 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 837 milligrams, Sugar 3 grams, TransFat 0 grams

SALAT S'KRABAMI (CRAB SALAD)

Salat S'krabami (Crab Salad) image

This recipe is from a friend who served it as an appetizer at a dinner party. Was told that it is considered a zakuski (starter) in the Russian Cuisine.

Provided by Member 610488

Categories Crab

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 large potatoes, cooked, peeled, and cubed
1 apple (such as a Granny Smith or MacIntosh)
1 cup cucumber, diced
1 cup crabmeat (fresh or canned)
2 hard-boiled eggs
4 tablespoons mayonnaise

Steps:

Peel, core and slice apple.
Chop hard boiled eggs.
Mix everything together, chill and serve.

Nutrition Facts : Calories 260, Fat 7.8, SaturatedFat 1.6, Cholesterol 109.8, Sodium 147.4, Carbohydrate 41.7, Fiber 5, Sugar 6.7, Protein 7.3

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