Crab Salad Food

CRAB SALAD

Steps:

• 1. Chop or break up your crab meat placing it into a large bowl.
• 2. Dice your celery and toss that in with the crab meat. At this time you can add shredded cheese if you want to as I did when I made this with a extra twist.
• 3. In a small mixing bowl put the rest if the ingredients and blend together. At this time you could add a pinch of cumin or other spices to change the flavor a bit . I have even used a little SLAP YOUR MAMA spice for a little kick .
• 4. Pour the mixture over the crab and celery mix it all together. Refrigerate until chilled and the flavors will come together tasting like the restaurants made it.

CRAB SALAD SANDWICHES

Steps:

• Blend mayonnaise and seafood seasoning in medium bowl. Mix in celery and onion. Add crabmeat and stir gently to combine without breaking up crabmeat. Season to taste with pepper.
• Place bottoms of rolls on plates. Mound half of crab salad, then lettuce on each. Set tops of rolls over and press sandwiches slightly to compact.

CRAB SALAD

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.

CRAB SALAD

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.

IMITATION CRABMEAT SALAD

Steps:

• In a large bowl, combine onion, green pepper, celery and imitation crab meat.
• In a separate bowl, mix together sour cream, mayonnaise, salad dressing, lemon juice, oregano, salt and pepper.
• Pour the dressing mixture into the crab/vegetable mixture and toss lightly to combine. Cover and chill at least 2 hours before serving.

CRAB SALAD

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.

MARYLAND CRAB SALAD

Steps:

• Carefully comb through crab meat for any extra shells.
• Making sure not to break up crab, marinate crab pieces with Italian dressing for about 1 hour. But if you don't get a chance, ten minutes works well too.
• Mix all other ingredients in a medium bowl thoroughly.
• Add crab meat mixture to mayonnaise mixture and mix with spatula, again not to break up pieces.
• You can either cool in fridge for an hour or two, or you can eat directly.

THE BEST IMITATION CRAB SEAFOOD SALAD

Steps:

• Break imitation crab meat into bite-sized pieces and add to a bowl.
• Add remaining ingredients and gently stir to combine.
• The salad can be served immediately, however, the flavor will improve if it melds in the refrigerator for a few hours overnight. Store tightly covered in the refrigerator.

CRAB SALAD

Steps:

• Whisk together the mayonnaise, oil, vinegar, mustard, capers, parsley, salt, pepper and spring onion; add the crab meat and fold gently to combine the ingredients well.
• Divide the lettuce leaves between 4 salad plates. Serve the crab mixture evenly among the plates and garnish with halved tomatoes. and lemon wedeges if using.

CRAB MEAT SALAD

Steps:

• In a large bowl stir together crab, bell pepper, celery, red onion, mayonnaise, sour cream, lemon juice, and old bay seasoning. Season with salt and pepper.
• Serve with crackers.

IMITATION CRAB SALAD

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.

CRAB SALAD

Steps:

• Whisk the mayonnaise, sour cream, adobo sauce, ketchup and lime juice together in a large bowl. Season with some salt and pepper. Fold in the bell peppers and chopped cilantro. Then fold in the crab.
• Cut a thin slice off the rounded side of the avocadoes so that they sit flat on a plate. Place the avocado halves, flat-side down, on a platter. Fill the cavities with the crab mixture, dividing equally. Garnish with a cilantro sprig. Serve cold.

CRAB SALAD

Steps:

• Blend cream cheese, mayonnaise and lemon juice.
• Chop crab meat into bite size pieces.
• Add remaining ingredients and mix well.
• Serve cold.

CRAB AND AVOCADO SALAD

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.

CRAB SALAD

Steps:

• Combine all ingredients in a bowl, taking care not to break up the crab meat too much. Refrigerate until serving time.
• If you wanted to make this easier, you could use canned crab meat, roasted red bell pepper from a jar, etc.
• I usually remove the seeds from any hot pepper I'm using, as that is where the heat really lies, and I don't want it too hot for my kiddos.
• Cook time is chill time. I had to estimate on prep time because it depends on if you roast your own peppers or not.

5-INGREDIENT CRAB SALAD

Steps:

• In a medium skillet, saute the green pepper and onion in the butter for 3 minutes, or until vegetables are tender.
• Stir in imitation crabmeat, and saute for another 3 minutes. Remove from heat, and put mixture into a medium bowl. Stir in mayonnaise. May be served warm or cold.

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.