Arizona Crab Salad Food

ACADIAN-STYLE CRAB SALAD ON CROISSANTS

Steps:

• Run your fingers through the crab meat to remove any bits of shell. In a bowl, combine the celery, onion, mayo, chili, hot sauce and Worcestershire. Add the crab meat to the bowl and mix with a fork. Season with salt and pepper, to your taste. Pile salad on lettuce leaves in croissants. Cut each croissant in thirds on angles, following the shape of the pastry. Arrange sandwiches on a plate and serve.

ARIZONA CRAB SALAD

Steps:

• Toss greens with Ginger Soy Vinaigrette. On a plate, place the hearts of palm into a triangle shape and place greens in the middle of the triangle. Place lavash cracker on top of the hearts of palm and the greens. Spoon Crab Salad onto the lavash, then spoon the sauce around the plate and garnish with fresh cilantro and wonton crisp.
• Combine garlic, ginger, and shallot in a pan and saute until caramelized. Deglaze the pan with soy/tamari and vinegar, then strain.
• Combine all ingredients in a mixing bowl and mix until the salad is fully combined.

CRAB SALAD

Steps:

• Combine all ingredients in a bowl adjust seasoning with more spice, salt and lime juice, if needed.
• Cut 3 avocados in 1/2 and remove the pit. Slice each 1/2 into 12 slices keep the slices of each half tightly together, flipping each 1/2 avocado separately and turn them pit side up so you can stuff them with the crab salad evenly among the 6 avocado halves. Wrap each ball tightly with plastic wrap so they hold their shape. Garnish the crab rolls with sesame seeds and micro greens.
• Mix all ingredients into a bowl. Chill until ready to use.

STONE CRAB SALAD

Steps:

• In a medium mixing bowl, combine all ingredients, using just enough mayonnaise to hold everything together. Place in a serving bowl and chill for at least 30 minutes. Serve with your favorite crackers as an appetizer.

CRAB SALAD

Steps:

• In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.
• In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.
• Serve on toasted rolls or on a bed of lettuce.