CRAB SALAD
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
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
CRAB AND APPLE SALAD WITH LEMON DRESSING
A Donna Hay recipe from our Sunday Herald. Russ wanted this saved so we can make it next year when we get back to crab country! The recipe gives no prep time so I'm guessing and suggests it feeds 8-I'd have thought 4 would be more like it so that's what I'm suggesting. I have also halved the amount of dill as I love it but think a half cup would be too much. Remember an Aussie teaspoon contains 4 teaspoons!
Provided by JustJanS
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the apple, celery, dill, lemon juice and crab in a bowl and toss gently to combine then set aside.
- To make the dressing, place the ingredients in a bowl and stir to combine.
- To serve, top the lettuce leaves with the crab mixture, then drizzle over the dressing.
Nutrition Facts : Calories 167.4, Fat 10.4, SaturatedFat 1.5, Cholesterol 7.6, Sodium 267.2, Carbohydrate 18.6, Fiber 4.7, Sugar 8.1, Protein 2.6
CRAB AND AVOCADO SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.
- Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.
- Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, haricots verts and the remaining avocado with the remaining dressing in a large bowl.
- Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.
Nutrition Facts : Calories 314 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 73 milligrams, Sodium 552 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 22 grams
CRABMEAT, APPLE, AND MANGO SALAD ON CUMIN APPLE CHIPS
Steps:
- Make dressing:
- Purée apple, shallot, and garlic with vinegar and salt in a blender, scraping down sides several times, until very smooth. With motor running, add oil in a slow stream, then blend until emulsified and very smooth, about 30 seconds.
- Make salad:
- Gently stir together crab, mango, apple, cilantro, and 6 tablespoons dressing, then season with salt.
- Just before serving, put 1 apple chip on each of 6 plates and top each chip with about 3 tablespoons crab salad. Layer with another chip and another 3 tablespoons crab salad, then top each stack with 1 more chip. Drizzle plates with some of remaining dressing and serve immediately.
CRAB SALAD WITH LEMON-MAYONNAISE DRESSING
Here's to the wish for an excellent blue crab season. They are slowly making a comeback around here. There is no substitute for freshly steamed & picked Eastern Atlantic blue crab, Callinectes sapidus. They are good for you too - 3 ounces of blue crabmeat provides a full day's allowance B12. Don't be fooled into buying tinned crab meat from the eastern Pacific or China (shudder). The taste & texture are grossly inferior & there are sanitation concerns. Best save this recipe for special occasions warranting you either pick freshly steamed Jimmies you have bought or caught or pony up for for the $18/lb lump backfin. We enjoy throwing out our baited traps & then using handlines for sport while waiting to retrieve traps after a tidal cycle. This recipe in The Washington Post was adapted from Joyce Goldstein's "Mediterranean Fresh" (W.W. Norton, 2008).
Provided by Busters friend
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Fill a large bowl with cold water and ice cubes. Trim the ends of the haricots verts, if desired.
- Bring a large pot of lightly salted water to a boil over high heat. Add the haricots verts and cook for about 1 minute, just until bright green; use tongs to transfer the beans to the ice-water bath to stop their cooking. Transfer them to a clean, dry dish towel, wrap them up and refrigerate until ready to use.
- While the haricots verts are cooking, dry-toast the walnuts in a small skillet over medium-low heat for 3 to 4 minutes, shaking or stirring to make sure they do not burn. Remove from the heat; when the nuts have cooled slightly, chop them coarsely and place half of them in a large bowl.
- Finely grate the zest of 2 lemons (there should be 1 1/2 to 2 tablespoons), then cut the lemons in half and juice 3 halves (there should be about 3 tablespoons); reserve the remaining 1/2 lemon for another use.
- Combine the egg yolk, mustard and 2 tablespoons of the lemon juice in a medium mixing bowl or 2-cup glass measuring cup. Slowly whisk in the oil until the mixture is emulsified and quite thick. Add up to 2 tablespoons of lemon juice; add a tablespoon or two of water if a thinner consistency is desired. Season to taste with salt and pepper.
- Use a Microplane grater or zester to pulp the garlic cloves, working over the large bowl to catch any juices; then add the garlic pulp. Cut the cucumber into 1/2-inch dice (there should be about 2 1/2 cups) and add it to the bowl, along with the crabmeat and the lemon zest. Add the dressing and toss gently to combine.
- Wash and dry the lettuce and watercress leaves, discarding any tough watercress stems; tear the lettuce into bite-size pieces. Place the greens in a mixing bowl and drizzle with the walnut oil and the remaining 1 tablespoon of lemon juice.
- Distribute evenly among individual plates, then divide the haricots verts evenly and place them neatly on the greens; drizzle them with oil, if desired. Divide the dressed cucumber-crab mixture among the salads. Sprinkle the remaining chopped walnuts over the salads. Serve immediately.
Nutrition Facts : Calories 605.6, Fat 49, SaturatedFat 6.3, Cholesterol 140.8, Sodium 350, Carbohydrate 21.6, Fiber 8.1, Sugar 4.8, Protein 29.6
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