Crab Salad With Pimento Mayonnaise Food

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.

CRAB SALAD WITH MUSTARD PHYLLO CRISPS AND A TOMATO BASIL VINAIGRETTE

Steps:

• Melt butter with grain mustard and set aside. Lay phyllo out in sheets, brush first sheet with butter, place second sheet on top and repeat process. Cut into 12 even size squares and place on baking sheet and bake in a preheated oven at 400 degrees until golden brown and set aside. In a food processor puree garlic, shallots, basil, and tomato, add rice vinegar and puree until smooth. Emulsify by slowly adding in the olive oil. Taste for seasoning and set aside. Combine crab, papaya and dressing being careful not to overwork the crab. Using 2 phyllo squares to an order, layer crab and phyllo to form a tower. Garnish with chives, basil, or the edible green of your choice.;

CRAB SALAD WITH PIMENTO MAYONNAISE

Steps:

• Combine yogurt, mayonnaise, pimentos, garlic, chives, salt, black pepper, and cayenne pepper, in a blender.
• Blend until smooth.
• Scrape into bowl and fold in crab or lobster.
• Adjust seasonings with salt and black pepper.
• Divide mesclun into 4 servings on large plates and spoon salad on top.
• Garnish with lemon wedges.
• Enjoy!

MARINATED CRAB SALAD

Steps:

• In a non-reactive bowl combine the oil, vinegar, garlic, salt, pepper, parsley, and tarragon. Add the crab and place in the refrigerator. Toss every hour for 4 hours.
• Serve on a bed of mixed greens and squeeze a lemon wedge over right before eating.

CRAB MAYONNAISE WITH MELBA TOAST & HERB SALAD

Steps:

• To make the crab mayonnaise, put the egg yolk and mustard in a medium bowl and whisk together. Add a drop of the oil and whisk until completely combined. Gradually add the oil, a drop at a time, then in a thin trickle, whisking continuously until you have a thick mayonnaise. Whisk in the lemon zest and juice, stir in the crabmeat and season to taste. This mix can be made a few hours ahead and kept in the fridge.
• For the Melba toast, heat the grill to high. Place the bread on a baking sheet and toast on both sides until lightly browned. Cut the crusts off the toast, then carefully cut through the middle of each slice horizontally to give you 2 thin slices. Cut each of these into 4 triangles. Put the triangles, untoasted-side up, on the baking sheet and place back under the grill to brown - if they curl up slightly, all the better. The toast can be made a day ahead and kept in an airtight container.
• Assemble the herb salad just before serving: put all the herbs in a bowl, add the shallot and capers, then dress with olive oil and vinegar. Toss everything together until well mixed and you're ready to serve. See our step-by-step guide to plating up..

CARIBBEAN CRABMEAT SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the pineapple, crab, red and jalapeno peppers and cilantro., Drain and rinse pasta in cold water; add to crab mixture. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat. Chill until serving.

NO-MAYO CRAB SALAD

Steps:

• Drain the crab meat and put in bowl.
• Add the chopped celery, red onion and cilantro to the crab meat.
• Squeeze the juice of 2 limes into the bowl.
• Add pepper to taste.
• Mix together.
• Chill for at least an hour.

TANGY IMITATION CRAB SALAD

Steps:

• Boil macaroni noodles until tender, drain and set aside.
• In a large mixing bowl combine mayonnaise, vinegar, lemon juice, sugar,dill,garlic powder, basil and oregano.
• Add pasta, imitation crabmeat and vegetables to mixing bowl.
• Salt and pepper to taste.
• Cover and put in the fridge for 30 minutes.