Mediterranean Crab Salad Food

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MEDITERRANEAN SEAFOOD SALAD



Mediterranean Seafood Salad image

Black olives marry with the seafood fantastically, the unique dressing dazzles, and cheese pleases everyone.

Provided by PIZZA2471

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 25m

Yield 10

Number Of Ingredients 10

1 ½ cups dried small pasta shells
3 cups imitation crab or lobster meat
2 stalks celery, finely chopped
¾ cup black olives
1 ½ cups mayonnaise
⅓ cup Catalina salad dressing
2 teaspoons Worcestershire sauce
1 tablespoon hot sauce
¼ teaspoon Dijon mustard
1 cup cubed Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and place pasta in a large bowl. Stir in crabmeat, celery, and olives. Mix in mayonnaise, Catalina dressing, Worcestershire sauce, hot sauce, and Dijon. Stir in Cheddar cheese, cover, and chill at least 1 hour.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 24.4 g, Cholesterol 36.6 mg, Fat 35.3 g, Fiber 1.3 g, Protein 9.9 g, SaturatedFat 7.4 g, Sodium 935.2 mg, Sugar 6.3 g

MEDITERRANEAN CRAB SALAD



Mediterranean Crab Salad image

Make and share this Mediterranean Crab Salad recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 25m

Yield 4-8 serving(s)

Number Of Ingredients 13

1 lb backfin crab meat, picked over
1/2 cup black olives, sliced
1 (7 ounce) jar roasted red peppers
6 cups mixed greens (chef's choice)
1/2 cup goat cheese or 1/2 cup feta cheese, crumbled and divided
2 fluid ounces freshly squeezed lemon juice
1 1/2 teaspoons Dijon mustard
1/4 cup shallots or 1/4 cup green onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon oregano
2/3 cup extra virgin olive oil
1 (6 ounce) jar artichoke hearts, drained and quartered

Steps:

  • Whisk together lemon juice, mustard, shallots or green onions, salt, pepper, and oregano in a large bowl.
  • Gradually whisk in oil.
  • Remove and reserve 1/3 cup dressing.
  • To the remaining dressing in large bowl, add crabmeat, artichokes, olives, and roasted peppers.
  • Place the greens and half of the goat cheese or feta cheese in a salad bowl.
  • Drizzle with reserved 1/3 cup dressing and mix lightly until leaves are evenly coated.

MACARONI CRAB SALAD



Macaroni Crab Salad image

I came up with this recipe trying to copycat one from a Chinese Buffet. It came together so well I decided I must share it!

Provided by LizAnn

Categories     Lunch/Snacks

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 13

3 cups macaroni, cooked and drained
1 cup finely chopped celery
1 cup finely chopped vlasic kosher dill pickle
1/2 cup finely chopped red onion
1/2 cup juliened red radish
2 (2 1/4 ounce) cans sliced olives, drained
1 1/2 cups bestfood mayonnaise
1 cup daisy sour cream
3 tablespoons dry dill weed
3 teaspoons salt
3 teaspoons pepper
1 tablespoon dried parsley
1 lb imitation crabmeat, classics

Steps:

  • Be sure to measure the macaroni before you cook it. Rinse in cold water to chill.
  • Mix all ingredients together. Leave the crab meat in 1" pieces. I like a big taste of meat Refrigerate 2 or more hours.
  • Use good quality ingredients for best flavor.

Nutrition Facts : Calories 378, Fat 19.2, SaturatedFat 5.2, Cholesterol 28.4, Sodium 1658.3, Carbohydrate 41.3, Fiber 2.3, Sugar 4, Protein 11.3

DANNY Z'S SPICY CRAB SALAD



Danny Z's Spicy Crab Salad image

This spicy crab salad is a great stuffing for tomatoes, avocados, cucumbers or even a lettuce wrap. You could even stuff it in your favorite fish.

Provided by Dannyz

Categories     Crab

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb lump crabmeat, picked over for shells
3/4 cup mayonnaise
3 tablespoons chopped shallots
1/4 cup chopped celery
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chili sauce, such as Srirachi Hot Chili Sauce
1/4 teaspoon ground sage
1/2 teaspoon ginger powder
1/2 teaspoon Mexican oregano
1/4 teaspoon dill
1/4 teaspoon celery salt
kosher salt & freshly ground black pepper
1 lime plus lime wedges, juice (to garnish)

Steps:

  • Place the crabmeat in a bowl and add the mayonnaise, shallots,
  • cilantro, chili sauce, and lime juice. Mix gently to combine
  • the ingredients without breaking up the large lumps of crabmeat.
  • Taste and adjust the seasoning with salt and pepper.

Nutrition Facts : Calories 315.1, Fat 16.2, SaturatedFat 2.4, Cholesterol 97.5, Sodium 865.4, Carbohydrate 15.4, Fiber 1, Sugar 3.9, Protein 26.3

SIMPLY THE BEST CRAB SALAD



Simply the Best Crab Salad image

This recipe is from Jean-Georges, New York. I found it on Millie-YOR's blog. Here are some serving suggestions: 1) In a martini glass put a layer of cubed avocado, cubed tomato, cubed mango, crab, one basil leaf for decoration. 2) For a nice luncheon sandwich put a layer of sliced avocado, mango, crab, on a croissant. 3) Take a tall metal ring and put a layer of cubed avocado, cubed tomato, cubed mango, and crab. Push down and compress. Remove the ring and top tower with basil. You can also put baby greens on the side or small chopped tomatoes.

Provided by Bolistoli

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 garlic clove
1 shallot
1 medium tomatoes, peeled and seeded
3 tablespoons extra virgin olive oil
2 tablespoons sherry wine vinegar
salt and pepper
1 lb crabmeat
1 mango, peeled and cubed

Steps:

  • Make the dressing: Combine the garlic, shallot, tomato, basil, oil and vinegar in a blender and puree.
  • Add salt and pepper to taste.
  • You can make this dressing 2 to 3 days in advance.
  • Add enough of the dressing to the crab to moisten it (you will probably not need all of it: use the rest within a day or two as a salad dressing.
  • Taste and correct seasoning, if necessary. (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 1 day.).
  • Serve the crab with the mango on top.
  • See above (recipe description) for other serving suggestions.

Nutrition Facts : Calories 245.4, Fat 11.2, SaturatedFat 1.6, Cholesterol 47.6, Sodium 950.8, Carbohydrate 14.9, Fiber 1.7, Sugar 12.3, Protein 21.9

CRAB SALAD



Crab Salad image

Courtesy of Central Market in Houston. They had just freshly made it in the store. I haven't made this yet, but with the holidays coming up (Yikes!), this sounded like something nice to serve at a gathering.

Provided by Texas Tornado

Categories     Spreads

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb fresh cooked crabmeat, picked clean of the shell
2 avocados, diced
1 roasted poblano pepper, chopped
1 roasted red pepper, chopped
3 scallions, chopped
1 tablespoon minced garlic
1 tablespoon olive oil
1/4 bunch fresh cilantro, sprigged and chopped
1 lime, juice of
salt
cayenne pepper

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.

Nutrition Facts : Calories 307.7, Fat 19.2, SaturatedFat 2.8, Cholesterol 47.6, Sodium 959.6, Carbohydrate 13.3, Fiber 8.1, Sugar 1.1, Protein 23.7

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