Diana Fong Chans Crabmeat Fruit Salad Food

CHILI LIME FRUIT SALAD

Chili Lime Fruit Salad image

Provided by Valerie Bertinelli

Categories dessert

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

3 cups cubed pineapple
3 cups cubed watermelon
2 kiwis, peeled, quartered, and sliced
Half a papaya, seeds and skin removed, cut into bite-sized pieces
6 ounces blueberries
1 tablespoon lime zest and 2 tablespoons lime juice (from 1 to 2 limes)
1/2 teaspoon chili powder

Steps:

Add all the cut fruit to a large serving bowl. Add the lime zest, juice, and chili powder to a small bowl and whisk to combine. Pour the chili-lime mixture over the fruit and toss to combine. Serve immediately or refrigerate until ready to serve.

~ DIANA FONG CHAN'S CRABMEAT FRUIT SALAD

~ DIANA FONG CHAN'S CRABMEAT FRUIT SALAD image

Categories Salad Fruit Shellfish No-Cook Low Fat Quick & Easy Dinner

Yield 10 people

Number Of Ingredients 10

Ingredients

1-2 lbs shelled crabmeat *
1 cantaloupe
1 Fuji apple, peeled
1 pear, peeled
2 white nectarines
½ cup blueberries or strawberries for color
1 head of green leaf lettuce, washed and spin dried
1 large crab shell, or l fresh whole lobster
3 Tbsp or more light mayonnaise, depending on how much crabmeat is used
2 Tbsp lemon juice

Steps:

Peel apple, pear, and nectarines, and cut to ½ inch cubes; mix with lemon juice in a bowl. Scoop cantaloupe into balls and add to bowl. Mix crabmeat with mayonnaise and add half of the prepared fruit to the crabmeat. Don't over-mix as we want the crabmeat in small lumps. Line the serving platter with lettuce. Spread the remaining half of the fruit on the lettuce and top with crabmeat fruit mixture. Place crab shell on top and garnish with "rose" made with nectarine peel. See section on Garnish. I use the shell of a Pacific king crab from Australia as a garnish. If you don't want to splurge on buying a king crab, a fresh whole lobster will work equally well. Steam or boil the lobster. Place cooled whole lobster on one side of the serving platter lined with green leaf lettuce, then spread half of the fruit on top of the lettuce and top with crabmeat fruit mixture. Spread the lobster claws wide around the crabmeat mixture. Serve with lobster crackers so that guests can help themselves to the crabmeat salad and fresh lobster. *Shelled crabmeat in a 1 lb can, by Phillips is available at Costco. Shelled crabmeat is needed to supplement the fresh shellfish as one lobster or crab does not yield enough meat for the salad. Using shelled crabmeat is the easiest way to prepare this appetizer. You can also add cooked shelled shrimp. The whole shellfish serves as a garnish as well as meat, without having the hostess do the shelling. The guests will do the work as they eat the shellfish and crabmeat salad or lobster crabmeat salad.

CRAB MEAT & SHRIMP SALAD

Crab Meat & Shrimp Salad image

Make and share this Crab Meat & Shrimp Salad recipe from Food.com.

Provided by Diana in Atlanta

Categories < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

3 lbs imitation crabmeat
14 ounces cooked shrimp
1 cup Smucker's No Sugar Added Orange Spread, chopped green unions
1 cup of chopped green pepper
1 cup of chopped celery
1 cup ranch dressing
1 cup mayonnaise

Steps:

by using gloves.
Separate crab meat by hand.
Mix all the ingredients together evenly.
let sit in the refrigerator overnight for the ingredients to blend together.

Nutrition Facts : Calories 981.4, Fat 56.4, SaturatedFat 8.8, Cholesterol 293, Sodium 4099, Carbohydrate 54, Fiber 1.2, Sugar 7.4, Protein 63.5

CARIBBEAN CRABMEAT SALAD

Caribbean Crabmeat Salad image

I got this off another site. Really good. Perfect on a hot summer day. Served it with Chuck's Salmon cassarole (#61084). Hope you enjoy it as much as we did.

Provided by Myrna 2

Categories Caribbean

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 -3 cups uncooked noodles, your choice
1 (8 ounce) can crabmeat
1 red pepper, thinly sliced lengthwise
2 tablespoons lettuce
1 teaspoon lime zest
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon cumin
1/2 teaspoon ginger
1/4 teaspoon salt

Steps:

Boil noodles til tender.
Rinse in cold water.
Put noodles, crabmeat,pepper, lettuce, in bowl and set aside.
in a small bowl, whisk zest, lime juice, olive oil, honey, cumin ginger, and salt.
Pour over salad and toss.
Cool in fridge at least one hour before serving.

Nutrition Facts : Calories 208.7, Fat 8.1, SaturatedFat 1.2, Cholesterol 39.8, Sodium 625.1, Carbohydrate 20.9, Fiber 1.4, Sugar 6.1, Protein 13.5

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