Crab Salad With Yogurt Mustard Dressing Food

CRAB SALAD

Crab Salad image

Provided by Food Network Kitchen

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage
1 stalk celery, peeled, and cut into 1/8-inch dice
4 teaspoons finely sliced fresh chives
1 teaspoon minced fresh tarragon leaves
1/3 cup prepared mayonnaise
3 tablespoons sour cream
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
Serving suggestions: Toasted hot dog rolls or Boston or Bibb lettuce leaves

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.

MUSTARD SALAD DRESSING

Mustard Salad Dressing image

My mustard loving manbeast Dugan proclaims that this is now his favorite salad dressing. It is from The Naked Chef Jamie Oliver, so eat it while naked for best flavor.

Provided by Pot Scrubber

Categories Salad Dressings

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon Dijon mustard (be generous)
2 tablespoons fresh lemon juice or 2 tablespoons balsamic vinegar
5 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon fresh ground black pepper

Steps:

Strip.
Combine all ingredients in a bowl.

CRAB SALAD

Crab Salad image

Provided by Michael Symon : Food Network

Categories appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 pound lump crabmeat
1/2 cup Greek yogurt
1 cucumber, small diced
2 scallions, diced
2 tablespoons freshly chopped dill
2 tablespoons freshly chopped mint leaves
1 orange, zested
4 tablespoons olive oil
1 clove minced garlic
1 teaspoon kosher salt
1 package pita bread (recommended: Aladdin)

Steps:

Gently mix all ingredients in a large bowl. When prepping the crab salad, make sure you keep all ingredients cold and on ice.
Heat grill.
Grill the pitas for about 45 seconds per side.
Serve the crab salad on the pitas.

Nutrition Facts : Calories 354 calorie, Fat 13.5 grams, SaturatedFat 3 grams, Cholesterol 57 milligrams, Sodium 944 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 24 grams, Sugar 2 grams

CRAB SALAD

Crab Salad image

Serve this crab and celery salad on crackers, lettuce or stuff it in puff pastry shells.

Provided by Christine

Categories Salad Seafood Salad Recipes Crab Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

2 pounds crabmeat
2 ½ cups chopped celery
8 tablespoons mayonnaise
2 teaspoons celery seed
1 pinch paprika
2 ½ tablespoons white sugar
½ tablespoon ground black pepper
1 teaspoon Old Bay Seasoning TM
2 teaspoons dried parsley

Steps:

In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.

Nutrition Facts : Calories 499.8 calories, Carbohydrate 14.6 g, Cholesterol 183 mg, Fat 25.3 g, Fiber 1.8 g, Protein 51.9 g, SaturatedFat 3.7 g, Sodium 1331.3 mg, Sugar 9.4 g

CRAB SALAD WITH CREAM CHEESE

Crab Salad With Cream Cheese image

This recipe is made with imitation crab salad and is great on croissants. It is different from the usual crab salad as it is made with cream cheese. Very easy, we take crackers and eat it while boating all the time!

Provided by Amber C.

Categories Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 lbs imitation crabmeat
8 ounces cream cheese, slightly softened
1/2 cup mayonnaise, add to taste, it may need more
1 cup celery, diced
5 ounces black olives, chopped
1/2 cup green onion, chopped

Steps:

Put crab meat in a mixing bowl and stir until crab has shredded into small pieces.
Add cream cheese, mix until well combined.
Add the remaining ingredients, mix until well combined.
Place in fridge until cold.
Serve cold on croissants, crackers, bread etc!
*The salad will not have big pieces of crab, when mixing it breaks it down*.