Spicy Crab Salad Tapas Recipes

SPICY CRAB SALAD

Steps:

• In a small bowl, mix the first six ingredients; gently stir in crab. If desired, spread over bread. Serve with lime wedges if desired.

GREEN GODDESS CRAB TAPAS

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.

SPICY CRAB SALAD TAPAS

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.

HOT AND SPICY CRAB SALAD

Steps:

• In a large bowl, mix all ingredients.
• Serve chilled with crackers or tostadas.
• Use more or less of the cottage cheese depending on your taste. Same applies for the hot sauce. Make sure everything is well drained or you will have a very watery salad.

SPICY CRAB SALAD WITH CARROTS AND JICAMA

Steps:

• Put the crab meat in a mixing bowl, add the chilies, 1/2 teaspoon salt, pepper and lime juice and toss gently, being careful to break up the crab meat as little as possible.
• In another bowl, toss together the jicama, carrots and lemon juice. (The salad can be prepared to this point up to an hour ahead.) Add the remaining 1/4 teaspoon salt, the mint and the cilantro and toss to combine.
• Divide the crab meat among 6 plates, mounding it in the center, and surround with the watercress. Scatter the jicama and carrots over the crab and serve immediately.

SPICY JAPANESE CRAB NOODLE SALAD

Steps:

• Mix red wine vinegar, soy sauce, sugar, mirin, sesame oil, chili bean sauce, and balsamic vinegar in a small bowl to make dressing. Season with salt.
• Bring a small pot of water to a boil. Cook instant noodles until tender, about 3 minutes. Drain and transfer to a large bowl.
• Mix octopus, cucumber, red bell pepper, crab meat, bean sprouts, and scallions with noodles. Add dressing and mix to combine. Divide among serving plates and top with crumbled nori.