CRAB SALAD WITH MANGO SALSA
Steps:
- NOTES: You will need 4 parfait glasses or large wine glasses.
- For the mango salsa: Combine the fruit cups and remaining salsa ingredients in a bowl and set aside.;
- In each parfait glass, layer 1/2 cup shredded lettuce, 1/4 cup lump crabmeat, and 2 tablespoons sour cream. Repeat layering to use up all ingredients.
- Serve with sliced limes on top.
SOUTHWESTERN CRAB SALAD SALSA DIP
Make and share this Southwestern Crab Salad Salsa Dip recipe from Food.com.
Provided by chef FIFI
Categories Sauces
Time 15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Dice tomatoes,onions and cilantro.
- Combine into bowl.
- Cut avocado into squares, add to bowl.
- Add crab,lime juice and salt to taste.
- Serve with tortilla chips.
Nutrition Facts : Calories 43.6, Fat 3.6, SaturatedFat 0.5, Sodium 3.4, Carbohydrate 3.1, Fiber 2, Sugar 0.8, Protein 0.7
SPICY SOUTHWEST CHOPPED SALAD WITH SALSA VERDE
This is by far the best summer salad I have ever made! You can adjust the amount of spice, depending on your preference by adding more or less jalapeno and Cajun seasoning. The salsa verde makes a big enough batch that you can have more for dipping chips later. It is a great low-fat, all-in-one meal. This dish can also be topped with crushed tortilla chips, if desired.
Provided by Jenny from WA
Categories Salad
Time 1h15m
Yield 4
Number Of Ingredients 18
Steps:
- Fill a large pot with water and bring to a rolling boil; add the corn and boil 15 to 20 minutes. Remove the corn and allow to cool until cool enough to handle. Cut the corn off of the cob and place into a large mixing bowl; set aside.
- Place the tomatillos, cilantro, jalapeno, onion, garlic, salt, and 4 teaspoons of lime juice into a blender. Pulse until the vegetables have been finely chopped; set aside. Toss the avocado with 1 teaspoon of lime juice and mix with the corn, cabbage, black beans, and bell pepper.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season the chicken breasts with Cajun seasoning.
- Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set the breasts aside until cool enough to handle; cut into bite sized pieces.
- Divide the lettuce leaves onto 4 plates. Mound the avocado mixture on top of the lettuce, followed by the chicken. Sprinkle with cotija cheese and garnish with lime wedges to serve.
Nutrition Facts : Calories 550.4 calories, Carbohydrate 50 g, Cholesterol 99.3 mg, Fat 22.4 g, Fiber 17.5 g, Protein 43 g, SaturatedFat 8.5 g, Sodium 1112.4 mg, Sugar 10.9 g
SOUTHWESTERN GRILLED BEEF SALAD WITH CORN SALSA AND CHIPOTLE DRESSING
Steps:
- For dressing:
- Whisk first 4 ingredients in medium bowl in blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.
- For Salsa:
- Blanch corn in large pot of boiling salted water 2 minutes. Drain. Cool. Cut corn from cob. Transfer corn kernels to large bowl. Add tomatoes, jicama, onion and cilantro and mix. (Can be prepared 6 hours ahead. Cover and chill.)
- For steak:
- Combine first 4 ingredients in small bowl. Spread spice paste over both sides of steaks. Cover and refrigerate at least 2 hours or up to 6 hours.
- For Assembly:
- Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to cutting board and let stand 5 minutes.
- Meanwhile, add avocado and 2 tablespoons dressing to salsa and mix. Season to taste with salt and pepper. Place greens in large bowl and toss with enough dressing to coat. Divide greens equally among 6 plates. Fan some mango slices on 1 side of each salad. Top each salad with 1/2 cup salsa.
- Thinly steaks crosswise. Arrange atop greens. Serve, passing remaining dressing separately.
DELICIOUS KRABBY SALAD DIP
Great appetizer on crackers! Whenever I go to a party, I get requested to make this. I never come home with leftovers! I like to use Lawry's Tabasco Seasoned Salt, it's hot, but good!
Provided by Arizona Desert Flower
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- In a large bowl, stir together the crabmeat, celery, onion, parsley, mustard, mayonnaise, pepper, and garlic powder. Season to taste with seasoned salt, fold in black olives if using. Cover, and refrigerate for at least 45 minutes. Taste before serving and adjust seasonings to taste.
Nutrition Facts : Calories 111 calories, Carbohydrate 6.8 g, Cholesterol 11.1 mg, Fat 8.1 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 446.9 mg, Sugar 2.7 g
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