Veggie Crab Salad Recipes

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CRAB SALAD



Crab Salad image

This crab salad is a blend of imitation crab, vegetables and herbs, all tossed in a simple creamy dressing. A quick and easy salad that's perfect served over lettuce, with crackers, or in a sandwich.

Provided by Sara Welch

Categories     Salad

Time 11m

Number Of Ingredients 8

1 pound imitation crab meat (flaked style, or sticks cut into slices)
1/2 cup celery (finely chopped)
3 tablespoons red onion (finely chopped)
1/2 teaspoon Old Bay seasoning
2 teaspoons lemon juice
salt and pepper to taste
1/2 cup mayonnaise
1 1/2 tablespoons fresh dill (chopped, plus more for garnish)

Steps:

  • Add all of the ingredients to a large bowl. Stir gently to combine.
  • Serve immediately, or cover and chill for up to 2 days.
  • Sprinkle with additional chopped dill for garnish if desired.

Nutrition Facts : Calories 309 kcal, Carbohydrate 21 g, Protein 6 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 24 mg, Sodium 625 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

IMITATION CRAB SALAD



Imitation Crab Salad image

Make and share this Imitation Crab Salad recipe from Food.com.

Provided by Sassy Cat

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 10

1 (8 ounce) package imitation crabmeat
2 green onions, also called spring onions, sliced
1/4 cup celery, chopped, use the middle, tender ribs with tops
1/2 tablespoon lemon juice, fresh (I used lime)
1/4 cup light mayonnaise
1/4 teaspoon dill weed
1 teaspoon horseradish, prepared
2 -3 cups salad greens
1 teaspoon parsley
1 lemon, cut into wedges

Steps:

  • Cut crab into bite-sized pieces.
  • Combine the crab with the onions, celery, lemon juice, mayonnaise, dill weed and horseradish; mix well.
  • Place the salad greens on 2 plates for large portions and 3 plates for small portions.
  • Divide crab mixture among the plates; sprinkle with the parsley.
  • Place lemon wedges on plate.
  • Serve.

Nutrition Facts : Calories 236.1, Fat 10.7, SaturatedFat 1.7, Cholesterol 33.1, Sodium 1232.8, Carbohydrate 26.4, Fiber 3, Sugar 10.5, Protein 10.5

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

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

CRAB & VEGGIE SALAD



Crab & Veggie Salad image

Provided by My Food and Family

Categories     Home

Time 20m

Number Of Ingredients 9

1 pkg (12 oz.) rainbow rotini
1/2 tablespoon canola oil, vegetable oil, or olive oil (your preference)
1 tablespoon salt, divided
1 cup frozen mixed vegetables
cans 1 or 2 (6 oz. each) crab meat or *1 fresh crab (1 or 2 lb.)
1/2 cup shredded lettuce
1/2 cup red onions
1 tablespoon Kraft Mayo
1/4 cup Kraft Miracle Whip or Light Mayo

Steps:

  • Cook rainbow rotini, oil and 1/2 tablespoon of salt at a medium heat in 3 quarts of rapidly boiling water for approx. 9 to 11 minutes or when pasta looks ready. It should be tender not soggy (that means it is over cooked). Remove and drain pasta. Use the same water to reheat the frozen mixed vegetables for about 1 minute -- just to heat up the vegetables and not toss them in the salad frozen. After vegetables heat up, drain them and have them ready to use.
  • Crab should be cooked and taken out from its shell if you are using fresh crab. Otherwise you can use canned crab meat.
  • Ready to mix..... In a salad bowl add all ingredients: drained pasta, mix vegetables, shredded lettuce, finely cut red onion, crab meat, real mayo and Miracle Whip (or light mayo) and 1/2 tablespoon of salt. Mix well and refrigerate until is ready to serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

DUNGENESS CRAB SALAD



Dungeness Crab Salad image

This Dungeness Crab Salad showcases the colorful, interesting varieties of vegetables available at farmers' markets during fall and winter.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 14

1/3 cup fresh lime juice (from 4 limes)
1 1/2 teaspoons finely grated peeled fresh ginger
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound mixed carrots, such as Nantes and purple
1 fennel bulb, trimmed and cored
1 watermelon radish (3 ounces) or regular radishes, peeled
1/2 rutabaga, peeled
1 bunch baby Tokyo or regular turnips, peeled if needed
1 jalapeno chile, halved, seeded, and thinly sliced
1/2 cup finely chopped fresh cilantro, plus more for garnish
5 fresh mint leaves, finely chopped, plus more for garnish
Coarse salt
3/4 cup prepared or picked fresh Dungeness crabmeat (from 1 to 2 Dungeness crabs, about 1 1/2 pounds each) or lump crabmeat

Steps:

  • Make the dressing: Whisk together lime juice and ginger in a small bowl. Gradually whisk in oil. Season with salt and pepper.
  • Make the salad: Slice or shave carrots, fennel, radish, rutabaga, and turnips, preferably on a mandoline, into very thin rounds over a large bowl; toss. Add vinaigrette, jalapeno, cilantro, and mint, and toss to combine. Season with salt. Gently fold in crab. Garnish with cilantro and mint.

EASY HOMEMADE VEGGIE CRAB CAKES/SLIDERS-WEIGHT WATCHERS 4 POINTS



Easy Homemade Veggie Crab Cakes/Sliders-Weight Watchers 4 Points image

This is soooo good and easy! It's an adaptation of various veggie burgers I have made. You could put it on a bun and make it a slider. I like thowing these on a salad and they are great for guests. I improvised this so feel free to switch up the veggies! I put this into my WW recipe builder and its 4 points for 3 veggie crab cakes. This recipe makes 9 veggie crab cakes.

Provided by Eatit

Categories     Lunch/Snacks

Time 50m

Yield 9 crab cakes, 3 serving(s)

Number Of Ingredients 10

15 ounces beets (in water, they came sliced and I finely chopped them)
1/2 cup leek, finely chopped
1 cup zucchini, shredded
1/4 cup carrot, shredded
1/2 cup low-fat cheddar cheese, shredded
1/4 cup Egg Beaters egg substitute
1 tablespoon oil (I used truffle oil)
1/2 cup cooked couscous (or brown rice)
1 pinch red pepper
1 pinch garlic

Steps:

  • Cook couscous as directed (I cooked it in veggie broth).
  • Preheat oven to 350.
  • Combine all ingrediants into a bowl and stir, mix until thoroughly combined.
  • lightly spray a muffin pan w/ non stick spray.
  • spoon in mixture.
  • bake about 25 minutes or until brown.

Nutrition Facts : Calories 184.4, Fat 6.3, SaturatedFat 1.5, Cholesterol 4, Sodium 240, Carbohydrate 25.1, Fiber 4.2, Sugar 13.2, Protein 8.8

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