Crab Veggie Salad Food

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.

CRAB & VEGGIE SALAD

Steps:

• Cook rainbow rotini, oil and 1/2 tablespoon of salt at a medium heat in 3 quarts of rapidly boiling water for approx. 9 to 11 minutes or when pasta looks ready. It should be tender not soggy (that means it is over cooked). Remove and drain pasta. Use the same water to reheat the frozen mixed vegetables for about 1 minute -- just to heat up the vegetables and not toss them in the salad frozen. After vegetables heat up, drain them and have them ready to use.
• Crab should be cooked and taken out from its shell if you are using fresh crab. Otherwise you can use canned crab meat.
• Ready to mix..... In a salad bowl add all ingredients: drained pasta, mix vegetables, shredded lettuce, finely cut red onion, crab meat, real mayo and Miracle Whip (or light mayo) and 1/2 tablespoon of salt. Mix well and refrigerate until is ready to serve.

SAMPHIRE & CRAB SALAD

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tear the bread into rough chunks and put in a bowl with ½ tbsp rapeseed oil and a little seasoning. Toss well, then tip onto a baking tray. Bake for 8-10 mins until golden. Set aside.
• Bring a large pan of water to the boil and cook the samphire for 3 mins before draining and plunging into ice-cold water. Leave to cool for a few minutes before draining.
• To make the dressing, combine the lemon juice, crème fraîche, remaining 1 tbsp rapeseed oil, the brown crabmeat and dill, if using, in a small bowl. Season, mix to evenly combine and set aside.
• Mix the watercress and drained samphire together in a large bowl, drizzle over the dressing and toss well to coat. Serve on a platter or divide between plates, then top with the white crabmeat and croutons.

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.

ASPARAGUS & CRAB SALAD

Steps:

• Bring a large pan of salted water to the boil and cook the asparagus for 2 mins until just cooked. Drain, tip into iced water to refresh and drain again. Cut each spear on the angle into 2-3 pieces.
• For the dressing, mix all the ingredients with brown crabmeat, if you have it. Toss the asparagus through the dressing, then build a nest of asparagus spears on plates. Place some white crab meat in the centre of each nest, top with a small bundle of rocket and drizzle everything with olive oil before serving.